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A steaming bowl of crock pot green enchilada chicken soup garnished with fresh cilantro and a dollop of sour cream.

Slow Cooker Green Enchilada Chicken Soup

This hearty slow cooker soup features tender chicken, beans, corn, and a zesty green enchilada sauce, all made creamy with a touch of cream cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (15 ounce) can pinto beans rinsed and drained
  • 1 (15 ounce) can fire-roasted corn drained (or regular canned corn)
  • 1 (28 ounce) can green enchilada sauce
  • 4 cups chicken broth low sodium preferred
  • 1 (10 ounce) can diced tomatoes with green chilies (Rotel) undrained
  • small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • Salt and freshly ground black pepper to taste
  • 4 ounces cream cheese softened and cut into cubes
Optional Toppings
  • shredded Monterey Jack or cheddar cheese
  • sour cream or Greek yogurt
  • chopped fresh cilantro
  • avocado slices
  • crushed tortilla chips or strips
  • lime wedges

Equipment

  • Slow cooker
  • Forks
  • Ladle
  • Bowls

Method
 

Preparation
  1. Chop the onion and mince the garlic. Rinse and drain both the black and pinto beans, and drain the corn.
Cooking
  1. Place chicken breasts in the slow cooker, then add beans, corn, diced tomatoes with green chilies, chopped onion, and minced garlic over the chicken.
  2. Pour in the enchilada sauce and chicken broth, then add cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is thoroughly cooked and easily shredded.
Finishing Touches
  1. Remove and shred the cooked chicken breasts, then return them to the slow cooker.
  2. Add softened cream cheese cubes to the hot soup and stir until fully melted and incorporated for creaminess.
  3. Taste the soup and adjust seasonings like salt, pepper, or other spices as needed.
Serving
  1. Ladle the hot soup into bowls and garnish with your preferred toppings.

Notes

For a spicier soup, increase the amount of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.