Oh my goodness, this Slow Cooker Green Chicken Enchilada Soup is all the deliciousness of chicken enchiladas, but in a simple soup form. It’s simple to make and completely satisfying!
Oh my goodness, I CANNOT believe it’s 2024! I hope you all had a fabulous holiday season! I’m back with a new recipe today and I cannot wait for you to give this one a try.
I made this slow cooker green enchilada chicken soup a couple months ago and then set it aside because of the all the holidays and 12 Days of Sugar recipes that were being posted. But now I’m finally sharing it and hopefully you’ll be glad I did.
This is an incredibly simple soup to make and is packed with so much flavor. The ingredients are nothing out of the ordinary and you probably already have everything in your pantry to make this delicious soup.
This soup is creamy and zesty from the little big of tang the green enchilada sauce gives it. It’s absolutely delicious!
here is what you’ll need:
- boneless skinless chicken breasts
- green enchilada sauce
- chicken broth
- garlic powder
- smoked paprika
- pepper
- red pepper flakes
- half and half
- monterey & pepper jack cheese
- cream cheese
- salsa verde
A FEW HELPFUL TIPS FOR MAKING THIS SOUP:
- Make sure your cream cheese is at temperature before adding it to the soup. It will melt much better once you add it to the soup. I take mine out when I start the soup and let it sit on my kitchen counter while the soup cooks in the slow cooker.
- Grate your own cheese for this soup! It melts so much better than the pre-grated stuff and will give you that yummy “melty cheese pull”.
- Keep it mild to start and let everyone adjust their own level of heat by adding hot sauce, extra red pepper flakes, sliced jalapeno, more pepper jack cheese, etc.
- If you want to turn this into a chili, you could add in can or two of great Northern beans.
Could I use rotisserie chicken in place of chicken breasts?
Absolutely! You could add the rotisserie chicken in at the beginning and just cook it long enough in your slow cooker to heat everything through.
SO MANY REASONS TO LOVE THIS SOUP:
- Completely family friendly: The base of this soup is creamy and mildly spicy and allows everyone to add their own toppings and jazz it up anyway they want.
- Quick and Easy: It takes less than 10 minutes to throw together into your slow cooker and uses simple, every day ingredients.
- Cozy, comforting and delicious: There’s nothing better than a bowl of soup to warm your heart and soul during these cold winter months and this soup is perfect for that!
If you’re ready to spice up your dinner, then you need to make this soup!
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Slow Cooker Green Enchilada Chicken Soup
Ingredients
SOUP:
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cans (10 oz each) green enchilada sauce
- 3 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 cup half and half
- 1 cup shredded Monterey jack cheese
- 1 cup shredded pepper jack cheese
- 4 ounces cream cheese, softened and cubed
- 1/2 cup salsa verde (I love Trader Joes)
- salt to taste
TOPPINGS:
- diced avocado
- grated cheese
- cilantro
- tortilla strips
- sour cream
- green onions
Instructions
- Place the chicken breasts, green enchilada sauce, chicken broth, garlic powder, smoked paprika, pepper and red pepper flakes in your slow cooker. Cook on low 4 to 5 hours or until chicken shreds easily.
- Remove chicken and shred. Return the shredded chicken back to your slow cooker and add both cheeses, cream cheese, half and half, and green salsa. Give it a good stir and cook for another 10 – 15 minutes.
- Serve with desired toppings.
I love anything enchilada. I’m about to make this. I would add beans but just saw the note & didn’t buy any. Is this cooked on high or low, it just says 4-5 hours? Also, how much paprika is used? Thanks for sharing.
Hi! It’s 1/2 teaspoon paprika. It’s still delicious without the beans.
Is this cooked on high or low please as the recipe does not tell us. Thank you.
Should slow cooker be set on high or low?
Hi Valerie, sorry for the slow response, it should be on low. Sorry that wasn’t in the instructions, I’ve fixed it. Thanks for asking.
Does this soup freeze well?
Does it reheat well throughout the week, as there are just two of us eating it?
Hi Carrie! I haven’t frozen this particular soup. It should freeze ok, but keep in mind soups with half & half, cream cheese, and shredded cheese tend to get a little grainy or separate after freezing and reheating. Absolutely still edible, but just may not be that creamy texture. You could always portion some out before you add the dairy products and freeze that amount and then when you reheat it, just add the half & half, cheeses and cream cheese.