Next time you crave green enchiladas, try this Crock Pot Green Enchilada Chicken Soup. It’s comforting, flavorful, and easy to customize with your favorite toppings. This slow cooker recipe is perfect for busy weeknights or meal prep—just set it and forget it.
A warm bowl of chicken soup is hard to beat, especially when it captures the bright, tangy flavors of green enchilada sauce. This version combines shredded chicken, beans, corn, and aromatics in a lightly spiced green enchilada broth. It’s flexible, family-friendly, and easy to scale.
Why you’ll love this recipe
- Loads of flavor from green enchilada sauce, tender shredded chicken, beans and veggies.
- Set-and-forget convenience—everything cooks in the slow cooker for 4–6 hours.
- Make the green enchilada sauce ahead or use your favorite brand for a faster shortcut.
- Freezer-friendly and ideal for meal prep or busy nights.
Recipe ingredients
- Chicken: 1 lb (about 2 large) boneless, skinless chicken breasts. You can substitute boneless skinless chicken thighs if preferred.
- Green enchilada sauce: 15 ounces (about 1 1/4 cups) of homemade or store-bought green enchilada sauce. This provides the signature tangy flavor.
- Aromatics: 1 medium onion, 3 cloves garlic (minced), and 1 jalapeño (seeded and finely chopped). Use a poblano for milder heat.
- Seasoning: 2 teaspoons ground cumin and 1 teaspoon dried oregano.
- Broth: 4 cups reduced-sodium chicken stock or your preferred chicken broth.
- Beans: 15 ounces pinto or white beans, rinsed and drained.
- Corn: 1 cup fresh or frozen corn.
- Lime: 2 tablespoons fresh lime juice, added at the end to brighten the soup.
- Salt and pepper: To taste.
- Toppings (optional): Sour cream, shredded cheese, diced avocado, chopped cilantro, sliced jalapeños, tortilla chips or diced tomatoes.
See the instructions below for full preparation details.
How to make green chicken enchilada soup
This slow cooker soup is a true dump-and-go meal. It’s ideal for busy days—combine the ingredients, let the crock pot do the work, then finish with a quick shred of the chicken and a squeeze of lime.
Pro tip: Prepare the green enchilada sauce a few days ahead or keep a jar of your favorite brand on hand to save time.
- Season the chicken breasts with salt and pepper and set them aside.
- In the slow cooker, add the chopped onion, jalapeño, minced garlic, ground cumin, dried oregano, corn, and rinsed beans.
- Pour in the green enchilada sauce and chicken stock, then stir to combine.
- Nestle the seasoned chicken breasts into the liquid. Cover and cook on high for 4 hours or on low for 6 hours, until the chicken reaches 165°F and shreds easily.
- Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker and stir in the lime juice. Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and add desired garnishes such as sour cream, shredded cheese, avocado, cilantro, jalapeño slices or tortilla chips.
Recipe FAQs
Can I make this soup spicier?
Yes. Use a spicy green enchilada sauce and add extra jalapeños or another hot pepper to increase heat.
Can I use cooked chicken or rotisserie chicken?
Absolutely. If you use cooked chicken, add it toward the end—once the onions are tender—then simmer for 20–30 minutes so the flavors can meld.
What toppings pair best with this soup?
Toppings let you tailor the bowl: sour cream and shredded cheese add richness, tortilla chips give crunch, and diced avocado, fresh cilantro, or sliced radishes add brightness.
Serving suggestions
- Top bowls with sour cream, shredded cheese, diced avocado, chopped cilantro, sliced jalapeños, or tortilla chips.
- Serve alongside a simple green salad or a crunchy slaw for contrast.
- Soft honey cornbread muffins, beer bread, or a sweet corn cake are excellent for dunking and rounding out the meal.
Recipe notes
- Make ahead: The green enchilada sauce can be prepared up to a few days in advance.
- Substitute chicken thighs for breasts if you prefer darker meat.
- Store leftovers in the refrigerator for 3–4 days or freeze portions for up to 3 months.
Nutrition (approximate per serving)
Calories: 226 kcal; Carbohydrates: 20 g; Protein: 27 g; Fat: 5 g; Fiber: 5 g; Sodium: 509 mg. Nutrition estimates are for guidance only.
Final notes
Crock Pot Green Enchilada Chicken Soup is a delicious, hands-off way to enjoy the bright flavors of green enchiladas in soup form. It’s flexible, freezer-friendly, and a crowd-pleaser—pile on your favorite toppings and enjoy.