Why I Love This Recipe

If you love creamy chicken enchiladas but don’t feel like going through the whole process of rolling and baking them, this soup is for you. It has everything I love about green chile chicken enchiladas, just in a big, cozy bowl. The chicken cooks right in the crockpot with green enchilada sauce, diced green chiles, garlic, onion, and plenty of seasonings before getting shredded and mixed with cream cheese, half-and-half, and cheddar jack. The result is a creamy, slightly spicy, cheesy broth with plenty of tender chicken in every bite. And of course, you have to load up the toppings. I love adding crunchy tortilla strips, avocado, sour cream, and a little hot sauce to mine.

Enjoying The Leftovers

This is the kind of soup I get excited about having for lunch the next day, especially because all those green chile flavors have had more time to come together. I like to keep the toppings separate and add them fresh each time, especially the tortilla strips so they stay crunchy. You could even serve the leftover soup over rice if you want to switch things up a little.

Storing

Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Keep any tortilla strips, avocado, sour cream, and other toppings separate until serving.

Reheating

Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. Avoid bringing it to a boil since the cheese and dairy can separate over high heat. For individual portions, microwave in short intervals, stirring between each one. Add a splash of chicken stock if you’d like a thinner consistency.

A few tips before you start

Why use thinly sliced chicken breast?

  • Thinly sliced chicken breast cooks much faster than regular whole chicken breasts, which means you can have this soup ready in a fraction of the time. Just make sure to check the chicken early so it stays tender and juicy instead of overcooking.

Keep the heat low when adding the dairy

  • Once the cream cheese, half-and-half, and shredded cheese go in, avoid bringing the soup to a boil. High heat can cause the cheese to become grainy or the dairy to separate.

Adjust the consistency to your liking

  •   This soup is meant to be creamy but still have plenty of broth. If you prefer a thinner soup, add additional chicken stock until it reaches the consistency you like. If you want something thicker and cheesier, stick with the original amount.

Don’t skip the lime juice

  •  The fresh lime juice helps balance the richness of the cheese and cream while bringing out the flavor of the green chiles and enchilada sauce. Add it at the very end so it stays bright and fresh.
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Crockpot Green Chile Chicken Enchilada Soup

All the flavors of creamy green chile chicken enchiladas, without having to roll a single tortilla. Chicken, green enchilada sauce, and plenty of seasonings cook together in the crockpot before cream cheese, half-and-half, and cheddar jack turn everything into a rich, cheesy soup. Finish with your favorite enchilada toppings and you've got a dinner that's easy, filling, and perfect for leftovers.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
US M
Servings 6

Ingredients

  • 2 lbs thinly sliced chicken breast
  • 1 small yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 28 oz jar of green enchiladas sauce
  • 2 cups chicken stock
  • 2, 4 oz cans of green chilis
  • 1/2 half and half
  • 2 cups cheddar jack cheese
  • 4 oz of cream cheese
  • Juice of ½ lime
Optional toppings
  • Cilantro
  • Sour cream
  • Hot sauce
  • Diced avocado
US – M

Instructions

  • Add the chicken breasts, diced yellow onion, minced garlic, green enchilada sauce, chicken stock, and diced green chiles to the slow cooker.
  • Sprinkle in the ground cumin, chili powder, dried oregano, smoked paprika, garlic powder, onion powder, and black pepper. Stir everything together until well combined, making sure the chicken is submerged in the liquid.
  • Cover and cook on low for 2–3 hours or high for 1–2 hours, until the chicken is fully cooked, tender, and reaches an internal temperature of 165°F. Cooking times may vary depending on the thickness of the chicken breasts and your slow cooker.
  • Remove the chicken breasts from the slow cooker and shred using two forks. Return the shredded chicken to the soup and stir to combine.
  • Reduce the slow cooker to low or warm. Add the softened cream cheese and half-and-half, stirring until the cream cheese has completely melted into the broth. Gradually add the shredded cheddar jack cheese, one handful at a time, stirring between additions until melted and incorporated.
  • Stir in the fresh lime juice and allow everything to warm together for another 10–15 minutes. Taste and adjust with additional salt or pepper as needed.
  • Serve and enjoy. Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, sour cream, hot sauce, diced avocado, and an extra squeeze of fresh lime juice.

Equipment

crockpot
cutting board
measuring cups

Nutrition Per Serving

Calories: 469kcal | Carbohydrates: 19g | Protein: 47g | Fat: 23g | Fiber: 4g