Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a cozy, full-flavored dish that delivers all the richness of classic chicken enchiladas in soup form. Made with tender shredded chicken, green chiles, beans, corn, and a creamy, cheesy base, this slow cooker recipe is perfect for chilly nights, game day gatherings, or an easy weeknight dinner.

Why You’ll Love This Recipe

• Hands-off slow cooker magic—just dump and go
• Creamy, cheesy, and full of flavor
• Mild green chiles for a family-friendly heat level
• Perfect for meal prep and leftovers
• Customizable with your favorite toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts (boneless, skinless)
• Green enchilada sauce
• Diced green chiles
• Chicken broth (low sodium)
• Cannellini or great northern beans, drained
• Frozen corn
• Cream cheese
• Plain Greek yogurt or sour cream
• Garlic powder
• Onion powder
• Ground cumin
• Chili powder
• Salt and pepper
• Monterey Jack cheese, for topping
• Optional garnishes: fresh cilantro, avocado slices, crushed tortilla chips

Directions

this recipe

1. Place chicken breasts in the bottom of a slow cooker.
2. Add green enchilada sauce, diced green chiles, chicken broth, beans, corn, and all seasonings (garlic powder, onion powder, cumin, chili powder, salt, and pepper).
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Stir in cream cheese and Greek yogurt. Mix well until melted and the soup is creamy.
6. Let cook for another 10–15 minutes on low.
7. Serve hot with shredded cheese and optional garnishes.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: About 6 hours 10 minutes

Variations

• Spicier Version: Add diced jalapeños or hot green chile sauce.
• Low-carb Option: Skip the corn and beans. Add chopped spinach instead.
• Swap the protein: Use turkey, rotisserie chicken, or even tofu.
• Thicker soup: Use less broth or stir in a cornstarch slurry at the end.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Cool completely, then freeze in portions for up to 2 months
• Reheating: Reheat on the stove over medium-low or microwave until hot. Stir well before serving.

FAQs

Can I use rotisserie chicken?

Yes, stir in shredded rotisserie chicken in the last 30 minutes of cooking.

How spicy is this soup?

It’s mild to medium. Use more chiles or hot sauce if you want it spicier.

Can I skip the cream cheese?

You can, but the soup will be less creamy. Use heavy cream or extra yogurt as an alternative.

Is this soup gluten-free?

Yes—just ensure all canned ingredients and broth are certified gluten-free.

Can I make this dairy-free?

Yes, substitute with dairy-free cream cheese and yogurt alternatives.

Will frozen corn work?

Yes, add it straight from the freezer—no need to thaw.

What cheese is best for topping?

Monterey Jack melts well and complements the flavor, but cheddar or pepper jack also work.

Can I add rice to the soup?

Yes, cooked rice can be stirred in before serving for added texture and heartiness.

How do I make it thicker?

Let it cook uncovered on high for 15–20 minutes or add a cornstarch slurry.

What goes well with this soup?

Serve with tortilla chips, crusty bread, or a green salad.

Conclusion

Slow Cooker Creamy Green Chile Chicken Enchilada Soup is the perfect blend of convenience, comfort, and crave-worthy flavor. Creamy, cheesy, and loaded with goodness, it’s a foolproof family favorite that reheats beautifully. Whether you’re serving it for a weeknight dinner or a game day crowd, this slow cooker soup is guaranteed to satisfy.

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