Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Why You’ll Love This Recipe

Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a comforting, flavorful dish that combines the richness of cream cheese, the kick of green chiles, and the savory depth of enchilada sauce. It’s incredibly easy to prepare—just set it and forget it—and perfect for chilly nights or busy weekdays. With tender shredded chicken and a creamy, spicy broth, this soup is sure to become a household favorite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsgreen enchilada saucechicken brothdiced green chilescream cheesesour creammonterey jack cheese (shredded)oniongarlicpowdered cuminchili powdersaltpeppercornfresh cilantro (optional for garnish)tortilla strips or chips (for serving)

directions

Place the chicken breasts in the bottom of the slow cooker.

Add chopped onion, minced garlic, green enchilada sauce, chicken broth, green chiles, cumin, chili powder, salt, and pepper.

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

Remove the chicken and shred it with two forks.

Return the shredded chicken to the slow cooker and stir in the cream cheese, sour cream, and shredded Monterey Jack cheese.

Continue cooking on low for another 20-30 minutes, or until the cheeses are melted and fully incorporated.

Stir the soup well until smooth and creamy.

Ladle into bowls and top with chopped cilantro and tortilla strips or chips if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 6-7 hours (low) or 3-4 hours (high)Finishing time: 30 minutesTotal time: 6.5-7.5 hours

Variations

Use rotisserie chicken to save time—just add it after the initial cooking stage.

Add black beans or corn for extra texture and flavor.

Swap sour cream for Greek yogurt for a lighter version.

Make it spicier with diced jalapeños or hot green chiles.

Use cheddar or pepper jack cheese instead of Monterey Jack for a bolder flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze for up to 2 months in a freezer-safe container.Reheat gently on the stovetop or in the microwave, stirring often to maintain the creamy texture.

FAQs

Can I use frozen chicken?

Yes, but increase the cooking time by 1-2 hours and ensure the chicken reaches a safe internal temperature.

Can I make this soup without cream cheese?

Yes, but the soup will be less creamy. Consider adding a roux or heavy cream as an alternative.

Is this soup gluten-free?

Yes, as long as your enchilada sauce and broth are gluten-free.

Can I make this on the stovetop?

Absolutely—simmer all ingredients (except cheeses) until the chicken is cooked, then shred and stir in the cheeses.

How spicy is this soup?

It’s mildly spicy; adjust the heat by selecting mild or hot green chiles and enchilada sauce.

Can I use turkey instead of chicken?

Yes, cooked and shredded turkey works just as well.

Can I add vegetables?

Yes, diced bell peppers, zucchini, or spinach can be added in the last hour of cooking.

Conclusion

Slow Cooker Creamy Green Chile Chicken Enchilada Soup is the ultimate blend of convenience, comfort, and flavor. Perfect for weeknight dinners or make-ahead meals, this soup brings a Tex-Mex twist to your table with minimal effort. Warm, cheesy, and full of bold flavors, it’s bound to be a hit with the whole family.

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