If you’re craving a soul-warming soup with bold chile flavor, this Crock Pot Green Enchilada Chicken Soup delivers. Tender chicken thighs simmer in green enchilada and salsa verde sauces with beans and broth, then get enriched with cream, cheese, and cream cheese. The result is a creamy, satisfying bowl you’ll want again and again.
What I love about this soup is that it feels indulgent but is actually simple—just toss in your ingredients, let the slow cooker do its job, and stir in the dairy near the end. Top it off with avocado, cilantro, or sour cream, and you’ve got a meal that’s both comforting and vibrant.
Table of Contents
Why You’ll Love This Recipe
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Hands‑off cooking — just dump everything in and let the slow cooker do the work
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Rich & creamy texture thanks to the addition of dairy and cheese
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Balanced flavors — the tang of green enchilada sauce, mild heat from salsa verde, and savory chicken and beans
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Customizable & forgiving — easy to adjust thickness, spice, or toppings
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Perfect for make‑ahead meals — leftovers reheat beautifully
Ingredients
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6 boneless skinless chicken thighs, diced
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15 oz canned white beans, drained and rinsed
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28 oz green enchilada sauce
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4 oz salsa verde
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½ tsp salt
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½ tsp pepper
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1 cup heavy whipping cream
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2 cups shredded Monterey Jack cheese
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8 oz cream cheese, diced into small pieces
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3 cups chicken broth
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1 tablespoon cornstarch
Toppings
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1 avocado, sliced
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1 bunch cilantro, chopped
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1 cup sour cream
Instructions
Combine Ingredients
Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.
Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3 hours.
Add Cream & Cheese
In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth. Stir that mixture into the crock pot along with the shredded Monterey Jack cheese and diced cream cheese.
Melt the Cheese
Cover and continue cooking for another 30 minutes to 1 hour, until all the cheese is thoroughly melted and the soup is creamy and hot.
Serve
Ladle into bowls. Garnish with sliced avocado, chopped cilantro, and a dollop of sour cream. Serve while hot.
Tips for Success
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Use thighs instead of breasts—they stay juicy in soups.
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Dice the cream cheese small so it melts more evenly.
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If the soup is too thin after adding the dairy, mix a bit more cornstarch with cream or broth and stir in to thicken.
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Add a squeeze of lime for brightness when serving.
Storage & Reheating
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze in portions (omit avocado and sour cream) for up to 2 months.
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Reheat: Warm gently on the stove, stirring occasionally. Add a splash of broth if it seems too thick.
FAQs
Can I use chicken breast instead?
Yes, but watch carefully—breast may dry out if overcooked in a slow cooker.
Is this soup spicy?
It depends on your enchilada sauce and salsa verde. Pick mild or hot based on your heat tolerance.
Can I omit the cream or cheese to lighten it?
You can—though it won’t be as rich. You could use half-and-half or reduce cream cheese for a lighter version.
Final Thoughts
This Crock Pot Green Enchilada Chicken Soup brings together vibrant chile flavor, creamy texture, and hearty ingredients in one cozy bowl. It’s the kind of recipe that feels luxurious yet is incredibly forgiving to make. Whether you serve it for family dinners, feed a crowd, or stash leftovers for the week, it’s a soup that satisfies both comfort and flavor cravings.
Top it with fresh avocado, cilantro, and sour cream for a fresh contrast. Serve it with tortillas, crusty bread, or chips for dipping, and you’ve got a full meal in a bowl.
Share Your Soup
Made this recipe? Tag #GreenEnchiladaSoup or #CrockPotSoups and show off your creamy, chile-filled bowls!
Crock Pot Green Enchilada Chicken Soup
Ingredients
Method
- Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.
- Cover and cook on LOW for 5–6 hours or HIGH for 3 hours.
- In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth. Stir that mixture into the crock pot along with the shredded Monterey Jack cheese and diced cream cheese.
- Cover and continue cooking for another 30 minutes to 1 hour, until all the cheese is thoroughly melted and the soup is creamy and hot.
- Ladle into bowls. Garnish with sliced avocado, chopped cilantro, and a dollop of sour cream. Serve while hot.
