If you’re craving a bowl of cozy comfort that bursts with vibrant flavors, you are going to fall head over heels for this Crock Pot Green Enchilada Chicken Soup Recipe. Imagine tender chicken simmered slowly in a zesty green enchilada sauce and rich broth, all enhanced by creamy cheese and a touch of green salsa for that perfect kick. This soup is not only incredibly satisfying but also a dream to make, thanks to the slow cooker doing all the hard work while you go about your day. Whether it’s a chilly evening or a casual family dinner, this recipe promises warmth, color, and a delightful depth of flavor that feels like a big, comforting hug in a bowl.
Ingredients You’ll Need
This recipe shines in its simplicity, using a handful of essential ingredients that come together to create a tapestry of taste, texture, and color. Each element plays a key role, from the succulent chicken providing hearty substance to the creamy cheeses that give the soup a luscious finish.
- 2.5 lbs boneless, skinless chicken breasts or thighs: These provide tender, juicy protein that soaks up all the soup’s delicious flavors during cooking.
- 28 oz can green enchilada sauce: The soul of this soup, delivering tangy, mild spice and vibrant green color.
- 24 oz chicken broth: The comforting liquid base that marries all flavors while keeping the dish light yet satisfying.
- 1 cup half and half or heavy whipping cream: Adds a silky richness that balances the tang and spice beautifully.
- 2 cups Monterey Jack cheese, shredded: Melts perfectly to create a divine creamy texture packed with mild cheddar-like flavor.
- 4 oz cream cheese, cubed at room temperature: Enhances creaminess and gives a subtle tang that rounds out the soup.
- 4 oz green salsa (salsa verde): Brings an extra layer of zesty brightness and a gentle heat that enlivens every spoonful.
- Salt and pepper, to taste: Simple seasonings to balance and enhance all the wonderful flavors.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Prepare the base by slow cooking the chicken
Start by adding your chicken breasts or thighs straight into the crock pot. Pour in the green enchilada sauce and chicken broth, which will form the flavorful cooking liquid. Set the crock pot to low and let it work its magic for 6 to 8 hours. This slow cooking method ensures the chicken becomes incredibly tender, soaking up the bold flavors of the enchilada sauce and broth as it cooks.
Step 2: Shred the chicken with care
About 30 minutes before you’re ready to serve, fish out the chicken from the crock pot and shred it with two forks. This step is key for distributing the chicken evenly throughout the soup, letting every bite include a perfect blend of tender meat and spicy broth.
Step 3: Blend in the creamy richness and cheese
Return the shredded chicken to the crock pot, then add the shredded Monterey Jack cheese, cubed cream cheese, half and half (or heavy cream if you prefer extra richness), and green salsa. Stir everything well until the cheeses melt smoothly and the soup becomes luxuriously creamy. At this point, taste and adjust with salt and pepper, making sure every spoonful sings with balanced flavor.
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
To elevate your Crock Pot Green Enchilada Chicken Soup Recipe, consider topping it off with a sprinkle of fresh cilantro or chopped green onions. A dollop of sour cream adds a cooling contrast to the soup’s gentle spice. For a little extra texture, some crushed tortilla chips or a handful of crispy cornflakes on top bring delightful crunchiness that pairs perfectly with the creamy soup.
Side Dishes
This soup loves some simple accompaniments to round out the meal. Warm, crusty bread or soft flour tortillas are perfect for soaking up every drop. A crisp side salad with lime vinaigrette complements the flavors wonderfully and adds a refreshing balance. You might also enjoy serving it alongside Mexican rice or a colorful corn and black bean salad to keep things bright and satisfying.
Creative Ways to Present
For a fun twist, serve this hearty soup in mini bread bowls – they’re not only charming but edible! You can also layer it with crushed tortilla chips and cheese in a clear glass bowl for a festive, layered effect. Hosting a casual gathering? Set up a soup bar with a variety of toppings and sides so everyone can customize their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot Green Enchilada Chicken Soup Recipe keeps beautifully in the fridge. Store it in an airtight container and it will stay fresh for up to 3 days, making it a perfect option for next-day lunches or easy dinners.
Freezing
Planning ahead? This soup freezes well, but for best results, hold off on adding the cream and cheeses until reheating. Freeze the soup base in freezer-safe containers for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before adding the dairy ingredients to preserve the texture and creaminess.
Reheating
When reheating Crock Pot Green Enchilada Chicken Soup Recipe, do so gently on the stovetop over medium heat. Stir frequently to prevent the creamy cheeses from separating. If the soup thickens too much, add a splash of chicken broth or water to bring it back to the perfect consistency.
FAQs
Can I use frozen chicken for this soup?
Yes, you can use frozen chicken breasts or thighs. Just keep in mind the cooking time might be slightly longer to ensure the chicken is fully cooked and tender.
What can I substitute for green enchilada sauce?
If you don’t have green enchilada sauce, tomatillo salsa or salsa verde are great alternatives that maintain the bright, tangy flavor profile of the soup.
Is there a dairy-free version of this soup?
Absolutely! You can swap the half and half and cheeses for coconut milk and dairy-free cheese alternatives to keep the lovely creaminess while making it suitable for lactose intolerance or dairy-free diets.
Can this recipe be made in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot by using the sauté function to combine ingredients and then pressure cooking for about 15 minutes. Just be sure to naturally release the pressure to keep the chicken tender.
What’s the best way to add heat if I like spicier soup?
Add a few dashes of hot sauce, chopped jalapeños, or a pinch of cayenne pepper when adding the green salsa and cheeses. Adjust gradually to reach your preferred level of spice without overpowering the other flavors.
Final Thoughts
I really can’t encourage you enough to try this Crock Pot Green Enchilada Chicken Soup Recipe. It’s the kind of dish that feels like home, richly comforting yet bright and lively in every spoonful. Plus, it’s incredibly easy to prepare — perfect for busy days when you want something special without stress. Give it a go, and I promise it’ll become one of your favorite soups to turn to again and again.
