If you are craving a cozy, flavorful, and downright delightful meal, the Crock Pot Green Enchilada Chicken Soup Recipe is here to save the day. This soup combines tender chicken, creamy cheese, and vibrant green enchilada sauce into a bowl full of comforting magic that feels like a warm hug on a chilly day. It’s incredibly easy to prepare, and each bite bursts with a beautiful balance of tangy, savory, and creamy notes that will keep you coming back for more. Trust me, once you make this soup, it will become a beloved staple in your recipe rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but perfectly harmonious ingredients that each bring their own special flavor, texture, and color. From the tender chicken to the rich cheeses and the lively green salsa, every element plays a crucial part in crafting this scrumptious soup.
- 2.5 lbs boneless, skinless chicken breasts or thighs: Provide juicy, tender protein that soaks up all the delicious sauce flavors.
- 28 oz can green enchilada sauce: Adds depth and vibrant, tangy spice that’ll dance on your taste buds.
- 24 oz chicken broth: Serves as the savory base that keeps the soup rich and satisfying.
- 1 cup half and half or heavy whipping cream: Creates the luscious, creamy texture that makes each spoonful heavenly.
- 2 cups Monterey Jack cheese, shredded: Melts into the soup, lending a mild, buttery cheesiness.
- 4 oz cream cheese, cubed at room temperature: Brings extra creaminess and a subtle tang that enhances the soup’s flavor profile.
- 4 oz green salsa (salsa verde): Introduces fresh, zesty brightness and a touch of heat.
- Salt and pepper, to taste: Essential for seasoning and balancing all the flavors perfectly.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Combine Chicken, Sauce, and Broth
Place your chicken breasts or thighs right into the crock pot, then pour in the green enchilada sauce and chicken broth. Give it a gentle stir to mix everything together before covering and cooking it on low for 6 to 8 hours. This slow cooking allows the chicken to absorb all those bold enchilada flavors and become beautifully tender.
Step 2: Shred the Chicken
About 30 minutes before you’re ready to serve, carefully remove the chicken from the crock pot and shred it using two forks. The chicken will practically fall apart, making it easy to shred into perfect bite-sized pieces.
Step 3: Add the Cheeses, Cream, and Salsa
Return the shredded chicken back to the crock pot, then stir in the shredded Monterey Jack cheese, cubed cream cheese, the half and half (or heavy cream), and zesty green salsa. Stir the mixture until the cheeses melt smoothly into the soup, creating a rich, creamy, and irresistible consistency. Taste and season with salt and pepper as needed to elevate all the flavors.
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Garnishing your soup adds both visual appeal and extra layers of flavor. A handful of fresh cilantro leaves, a dollop of sour cream, or a sprinkle of additional shredded cheese can elevate every spoonful. You might also try topping the soup with sliced avocado, chopped green onions, or a few crispy tortilla strips for delightful texture contrast.
Side Dishes
This soup is hearty on its own but pairs wonderfully with simple sides like warm corn tortillas or fresh tortilla chips to scoop up every last drop. A crisp salad with a light citrus dressing can offer a refreshing counterbalance, while Mexican street corn or roasted veggies add delicious variety to your meal.
Creative Ways to Present
For a fun twist, serve this Crock Pot Green Enchilada Chicken Soup Recipe in mini bread bowls or mason jars for individual portions. Drizzle some lime crema on top or scatter crushed tortilla chips inside the bowl before ladling the soup for a festive party presentation. This soup also makes an impressive filling for enchilada-stuffed peppers for a playful variation.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into airtight containers and refrigerate. It will stay fresh for up to 3-4 days. The flavors actually mellow and deepen overnight, so leftovers often taste even better the next day!
Freezing
This soup freezes beautifully, making it a perfect meal prep option. Freeze in portion-sized containers for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating gently on the stove or in the microwave to keep the creamy texture intact.
Reheating
When reheating, do so slowly over medium-low heat, stirring frequently to avoid scorching and help the cheese blend back in smoothly. If it thickens too much, stir in a splash of chicken broth or cream to bring back that comforting soup consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Crock Pot Green Enchilada Chicken Soup Recipe, offering a slightly richer flavor and extra tenderness that complements the creamy sauce beautifully.
Is it possible to make this soup spicy?
Of course! If you like some heat, add a pinch of cayenne pepper, chopped jalapeños, or use a spicier green enchilada sauce. The soup’s creamy base helps balance the heat perfectly.
Can I substitute the half and half with something else?
You can substitute half and half with heavy cream for an even richer soup or use milk for a lighter version, but keep in mind this may affect the creaminess slightly. Non-dairy creamers like coconut milk can also work for a dairy-free option with a subtle twist.
What if I don’t have a Crock Pot?
No worries! You can make this soup on the stovetop by simmering the chicken in the enchilada sauce and broth until cooked through, then adding the cheeses and cream toward the end. Just watch the heat carefully to avoid curdling the dairy.
How thick should the soup be?
The soup should be creamy and smooth but still ladle-able. If it feels too thick after cooking, stir in a little more chicken broth. If too thin, cook uncovered for a bit to reduce it to your desired consistency.
Final Thoughts
This Crock Pot Green Enchilada Chicken Soup Recipe is a shining example of how comforting food can be simple, delicious, and full of heart. Whether you’re feeding a busy family, hosting friends, or craving some solo self-care, this soup is always the answer. So grab your crock pot, gather your ingredients, and get ready to fill your home with the irresistible aroma and comforting warmth of this truly special dish.
Print
Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This comforting Crock Pot Green Enchilada Chicken Soup combines tender slow-cooked chicken with zesty green enchilada sauce and creamy cheeses, creating a rich and flavorful soup perfect for easy weeknight meals or cozy gatherings.
Ingredients
Chicken and Broth
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can green enchilada sauce
- 24 oz chicken broth
Dairy and Cheese
- 1 cup half and half or heavy whipping cream
- 2 cups Monterey Jack cheese, shredded
- 4 oz cream cheese, cubed at room temperature
Other Ingredients
- 4 oz green salsa (salsa verde)
- Salt and pepper, to taste
Instructions
- Prepare the Crock Pot: Add the chicken breasts or thighs, green enchilada sauce, and chicken broth to the crock pot. Stir gently to combine all ingredients.
- Cook the Chicken: Cover and cook on low heat for 6 to 8 hours until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Approximately 30 minutes before serving, carefully remove the chicken from the crock pot and shred it using two forks or your hands.
- Combine Ingredients: Return the shredded chicken to the crock pot. Add the Monterey Jack cheese, cubed cream cheese, half and half (or heavy cream), and green salsa. Stir well until the cheeses are melted and the soup is creamy and combined.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy the rich flavors of this green enchilada chicken soup.
Notes
- Use chicken thighs for more tender and flavorful results; chicken breasts may be leaner but can be slightly drier.
- For a dairy-free option, substitute the half and half and cheeses with non-dairy alternatives, though this may alter the flavor.
- If you prefer a spicier soup, add extra green salsa or diced jalapeños to taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To thicken the soup, you can simmer it uncovered for 10-15 minutes after adding the cheese and cream.
