Crock Pot Green Enchilada Chicken Soup is the perfect fusion of comforting, creamy soup and bold Tex-Mex flavors. This recipe brings together tender shredded chicken, zesty green enchilada sauce, and a blend of cheeses for a rich, satisfying meal. Whether you’re looking for a cozy dinner on a chilly night or an easy crowd-pleaser for a family gathering, this soup delivers every time. Plus, the slow cooker does most of the work, making it a stress-free option for busy days!
Ingredients
Let’s break down the flavorful components of this soup:
For the Soup Base
- 2.5 lbs boneless, skinless chicken breasts or thighs: Provides tender, juicy protein. Thighs add richness, while breasts are leaner.
- 28 oz can green enchilada sauce: The star of the dish, bringing tangy, spicy green chili flavor.
- 24 oz chicken broth: Adds depth and balances the rich dairy ingredients.
- 4 oz green salsa (salsa verde): A fresh, spicy layer that complements the enchilada sauce.
For Creaminess
- 1 cup half-and-half or heavy whipping cream: Gives the soup a luscious, velvety consistency.
- 2 cups Monterey Jack cheese: A mild, creamy cheese that melts beautifully into the soup.
- 4 oz cream cheese: Cubed and softened for easy incorporation. This adds an extra layer of creaminess.
Seasonings
- Salt and pepper: Adjust to taste to enhance the natural flavors.
Optional Garnishes
- Sliced avocado: For a creamy, fresh topping.
- Fresh cilantro: Adds a pop of bright, herbal flavor.
- Chopped green onion: Brings a mild oniony crunch.
- Sour cream: Enhances the richness and provides a tangy contrast.
- Tortilla chips: Crushed for texture and crunch.
Directions
1. Prepare the Base
- Begin by placing your chicken breasts or thighs in the bottom of your Crock Pot.
- Pour in the green enchilada sauce and chicken broth, ensuring the chicken is fully submerged for even cooking.
- Cover the Crock Pot with the lid and cook on low heat for 6-8 hours or high heat for 3-4 hours, depending on your schedule. The chicken should be tender and easy to shred when fully cooked.
2. Shred the Chicken
- About 30 minutes before serving, carefully remove the chicken from the Crock Pot and transfer it to a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the Crock Pot, stirring to combine it with the broth and enchilada sauce mixture.
3. Add Creamy Ingredients
- Add the Monterey Jack cheese, cream cheese (cubed), half-and-half (or heavy cream), and green salsa to the Crock