Crock Pot Green Enchilada Chicken Soup

Step 3: Layer the Flavors

Add the onion, garlic, black beans, corn, green chilies, and spices (cumin, chili powder, paprika, salt, and pepper) over the chicken. Pour the green enchilada sauce and chicken broth on top, ensuring the chicken is mostly covered.

Step 4: Cook Low and Slow

Cover the crock pot with its lid and cook on low heat for 6–7 hours, or on high heat for 3–4 hours, until the chicken is tender and easily shredded with a fork.

Step 5: Shred the Chicken

Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the vegetables and sauce.

Step 6: Add Creaminess (Optional)

For a richer soup, stir in ½ cup of sour cream or cream cheese. This step adds a subtle creaminess that balances the tangy enchilada flavor.

Step 7: Adjust Seasoning

Taste the soup and adjust salt and pepper as needed. You can also add a bit more chili powder if you like it spicier.

Step 8: Serve

Ladle the soup into bowls and top with shredded cheese, fresh cilantro, and tortilla chips if desired. Serve warm with a slice of crusty bread or over rice for a more filling meal.

Tips for the Perfect Crock Pot Green Enchilada Chicken Soup

• Make it ahead: The soup tastes even better the next day, as the flavors continue to meld.
• Freezing tip: This soup freezes beautifully; store in airtight containers for up to 3 months.
• Spice it up: Add sliced jalapeños or a dash of hot sauce for extra heat.
• Vegetarian version: Replace chicken with extra beans, tofu, or roasted vegetables.

Why You’ll Love It

This Crock Pot Green Enchilada Chicken Soup is easy to make, hearty, and packed with flavor. The slow-cooked chicken soaks up all the spices, while the green enchilada sauce provides a tangy kick. It’s perfect for meal prep, family dinners, or cozy nights in, and it’s sure to become a staple in your soup rotation.

If you want, I can also create a quick 5-step version specifically for weeknight cooking that’s even simpler but still delicious.

Do you want me to do that?