HomeCrock Pot Green Enchilada Chicken Soup
Crock Pot Green Enchilada Chicken Soup
Inspired by the tangy, smoky flavors of green enchiladas, this Crock Pot Green Enchilada Chicken Soup brings all the bold taste of your favorite Mexican casserole into a hearty, spoonable soup—with zero stress. Tender chicken, fire-roasted green chiles, tomatillos, and a touch of cream meld together in the slow cooker while you live your day, filling your home with an aroma that promises warmth, spice, and satisfaction.
It’s gluten-free adaptable, dairy-light (but rich), and ready to serve with crunchy tortilla strips or avocado—perfect for busy nights, meal prep, or feeding a crowd.
Why You’ll Love This Soup
🥣 One pot, 10 minutes prep, hands-off cooking
🌿 Bold green chile flavor—bright, smoky, and just spicy enough
🌮 Tastes like green enchiladas… in soup form!
💚 Packed with protein and veggies
🔥 Customizable heat level
Ingredients You’ll Need
(Serves 6–8)
Main Ingredients:
1½ lbs (680g) boneless, skinless chicken breasts or thighs
1 (4.5 oz) can mild green chiles, chopped
1 (10 oz) can diced tomatoes with green chiles (Rotel Verde)
1 (16 oz) jar green salsa (salsa verde)—mild or medium
4 cups chicken broth (low-sodium)
1 cup frozen corn kernels
1 tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper to taste
For Creamy Finish (Added at End):
½ cup sour cream or Mexican crema
½ cup shredded Monterey Jack or pepper jack cheese
Juice of ½ lime
For Serving:
Avocado slices or guacamole
Tortilla strips or crushed chips
Fresh cilantro, chopped
Lime wedges
Queso fresco or cotija cheese
💡 Pro Tips:
Use Rotel Verde + salsa verde—double green power!
Shred chicken in the pot—keeps it juicy.
Add cream ingredients OFF heat—prevents curdling.
Step-by-Step Instructions (Zesty, Comforting, Foolproof)
1. Add to Slow Cooker
Place chicken in the bottom of a 6-quart slow cooker.
Top with green chiles, Rotel Verde, salsa verde, chicken broth, corn, cumin, oregano, garlic powder, salt, and pepper.
Stir gently to combine.
2. Cook Low & Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken shreds easily.
3. Shred & Finish
Remove chicken. Shred with two forks, then return to pot.
Turn off slow cooker (or remove insert).
Stir in sour cream, cheese, and lime juice until melted and creamy.
Taste and adjust seasoning—add more lime or salt if needed.
4. Serve with Flair
Ladle into bowls. Top with avocado, tortilla strips, cilantro, cheese, and a squeeze of lime.
Serving Suggestions
🌮 With warm corn tortillas or garlic butter tostadas
🥗 Side of Mexican slaw (cabbage, lime, cilantro)
🌶️ Hot sauce on the table for heat lovers
🍚 Over cilantro-lime rice for a heartier meal
Make-Ahead & Storage Tips
Prep ahead: Chop chiles, measure spices—store in fridge overnight.
Leftovers: Keep in fridge up to 4 days. Reheat gently on stove (not microwave—dairy can split).
Freeze: Without dairy—add sour cream/cheese fresh when reheating.
Meal prep: Portion into jars—top with toppings when serving.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes! Add shredded chicken in the last 30 minutes to warm through. Skip broth if using store-bought broth + chicken.
Q: Too spicy?
A: Use mild salsa verde and omit Rotel (or use plain diced green chiles). Add a pinch of sugar to balance heat.
Q: Vegan version?
A: Use jackfruit or white beans, vegetable broth, coconut cream, and vegan cheese.
Q: Gluten-free?
A: Yes! Verify all canned/jarred ingredients are GF (most are).
❤️ The Bottom Line
This Crock Pot Green Enchilada Chicken Soup isn’t just easy—it’s a flavor explosion that feels like a fiesta in a bowl. It’s cozy enough for winter, bright enough for spring, and always satisfying.
So toss those ingredients in the slow cooker, walk away, and come home to a pot of green gold. Because the best soups don’t just feed you—they bring a little joy to the table, one spoonful at a time.
“Good soup doesn’t need a passport—it just needs green chiles, lime, and someone hungry.” 🌿🍋🔥
