Crock Pot Green Enchilada Chicken Soup

This is the ultimate “set it and forget it” soup that delivers big, comforting flavors with minimal effort. It’s creamy, tangy, slightly spicy, and packed with tender chicken.

🥣 Ingredients

Base Soup:

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs

• 1 (16 oz) jar mild or medium green enchilada sauce

• 1 (4 oz) can diced green chiles

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 4 cups (32 oz) low-sodium chicken broth

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

Add-Ins (with 30 mins left):

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn kernels, drained (or 1 cup frozen corn)

• 1 (8 oz) block cream cheese, cubed (light is fine)

Toppings & Serving:

• Tortilla chips or strips

• Shredded Monterey Jack or Mexican blend cheese

• Diced avocado

• Fresh cilantro, chopped

• Lime wedges

• Sour cream or Mexican crema

• Sliced jalapeños

📝 Instructions

1. The Slow Cooker Dump:

Place the chicken in the bottom of a 6-quart or larger slow cooker. Add the diced onion, garlic, green chiles, cumin, oregano, salt, and pepper. Pour in the green enchilada sauce and chicken broth. Stir gently to combine.

2. Cook:

Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is very tender and shreds easily.

3. Shred & Thicken:

Remove the chicken to a cutting board and shred with two forks. Optional for thicker soup: Use an immersion blender to briefly blend about 1/3 of the soup right in the pot (or carefully transfer 2 cups to a blender, then return). This creates a creamier base.

4. Final Add-Ins:

Return the shredded chicken to the pot. Add the black beans, corn, and cubed cream cheese. Stir well, cover, and cook on HIGH for an additional 20-30 minutes until the cream cheese is fully melted and incorporated.

5. Serve:

Taste and adjust seasoning (add more salt, cumin, or a pinch of cayenne for heat). Ladle into bowls and load up with your favorite toppings.

⚡ Stovetop & Instant Pot Instructions

Stovetop (45 minutes):

1. In a large Dutch oven, sauté onion in 1 tbsp oil until soft. Add garlic, cumin, oregano, cook 1 minute.

2. Add broth, enchilada sauce, green chiles, salt, pepper, and raw chicken. Bring to a simmer.

3. Cover and cook on low for 25 minutes, until chicken is cooked.

4. Remove chicken, shred. Return to pot. Add beans, corn, and cream cheese. Simmer 10 more minutes until creamy.

Instant Pot (30 minutes):

1. Use Sauté function to cook onion in oil. Add garlic and spices, cook 1 minute. Deglaze with a splash of broth.

2. Add all Base Soup ingredients (except chicken broth) plus only 3 cups of broth (pressure cooking needs less liquid). Place chicken on top.

3. Seal, cook on High Pressure for 12 minutes. Quick release.

4. Remove chicken, shred. Use immersion blender to blend slightly if desired. Set to Sauté. Add shredded chicken, beans, corn, and cream cheese. Stir until cheese melts, about 5 minutes.