Why You’ll Love This Recipe

Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a comforting, flavorful dish packed with tender chicken, green chiles, enchilada sauce, and creamy cheese. Perfect for busy days, this soup comes together effortlessly in the slow cooker, offering all the taste of green chile enchiladas in cozy soup form. It’s hearty, satisfying, and ideal for chilly evenings or meal prep.

ingredients

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

chicken breasts (boneless, skinless)green enchilada saucegreen chiles (diced)chicken brothonion (chopped)garlic (minced)cream cheese (softened)heavy creammonterey jack cheese (shredded)ground cuminchili powdersaltpeppercorn (optional)tortilla strips or chips (for topping)cilantro (for garnish)

directions

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

Add the green enchilada sauce, green chiles, chicken broth, chopped onion, garlic, 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 easily shredded.

Remove the chicken, shred it with two forks, and return it to the slow cooker.

Stir in the softened cream cheese and shredded Monterey Jack cheese until melted and well incorporated.

Add the heavy cream and stir to combine.

Let cook for an additional 15-20 minutes on low until everything is creamy and heated through.

Serve hot topped with tortilla strips, fresh cilantro, and optional extra cheese.

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: 20 minutesTotal time: 6.5 to 7.5 hours

Variations

Add corn or black beans for extra texture and flavor.

Use rotisserie chicken for a quicker version—reduce cooking time accordingly.

Add a dash of lime juice for a fresh, tangy finish.

Make it spicy by including diced jalapeños or hot green chiles.

Substitute Greek yogurt for cream cheese for a lighter version.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.Freeze in a freezer-safe container for up to 2 months.Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring occasionally.

FAQs

Can I make this soup ahead of time?

Yes, it reheats well and the flavors deepen overnight.

Can I use a different type of cheese?

Yes, cheddar or pepper jack also work great.

Is it spicy?

It has a mild kick, but you can control the heat with your choice of green chiles and chili powder.

Can I make this soup dairy-free?

Use dairy-free cream cheese and coconut milk or a dairy-free cream alternative.

What if I don’t have green enchilada sauce?

You can substitute salsa verde in a pinch, but the flavor will be slightly different.

Do I need to sauté the onions first?

Not necessary for slow cooking, but you can for deeper flavor.

Can I cook it on the stovetop?

Yes, simmer all ingredients (except cream cheese and cream) until chicken is cooked, then proceed with the rest.

Can I use frozen chicken?

Yes, but increase the cooking time and ensure the chicken reaches a safe internal temperature.

Can I use an immersion blender?

If you prefer a smoother soup, blend part of it before adding the cream and cheese.

What goes well with this soup?

Serve with warm tortillas, cornbread, or a fresh green salad.

Conclusion

Slow Cooker Creamy Green Chile Chicken Enchilada Soup is the perfect fusion of comfort and flavor. With its creamy texture, tender chicken, and zesty green chile kick, it’s a warm and satisfying meal that’s incredibly easy to prepare. Great for weeknights or feeding a crowd, this soup is a must-try for fans of bold, Southwest-inspired dishes.