Irresistible Slow Cooker Green Chile Chicken Enchilada Soup Recipe

Slow cooker creamy green chile chicken enchilada soup revamps ordinary ingredients into a culinary masterpiece that warms both body and soul.

This hearty dish combines the rich, comforting flavors of southwestern cuisine with the convenience of hands-off cooking.

Tender chicken melds perfectly with a velvety broth, creating a symphony of textures that dance across your palate.

green chiles bring a subtle, tantalizing heat that elevates the entire dish from simple to spectacular.

Home cooks appreciate how effortlessly this recipe comes together, letting the slow cooker work its magic while filling the kitchen with irresistible aromas.

Each spoonful promises a delightful journey through layers of flavor and warmth.

Your dinner companions will be asking for seconds before the first bowl is finished.

Tips for Perfect Slow Cooker Green Chile Chicken Enchilada Soup

• Maximize Flavor Infusion: Let the spices sit directly on chicken breasts before cooking to help them deeply penetrate and enhance overall taste profile.
• Prevent Dairy Separation: Always add cream cheese at room temperature and whisk slowly to ensure smooth, creamy texture without lumps.
• Customize Protein Choices: Swap chicken breasts with thighs or rotisserie chicken for different texture and deeper flavor variations.
• Control Soup Consistency: Add extra chicken broth if soup becomes too thick during cooking, stirring gently to maintain desired creaminess.
• Boost Meal Prep Potential: This soup freezes beautifully for up to 3 months; store in airtight containers and reheat gently when ready to enjoy.

Storing and Reheating Creamy Green Chile Chicken Enchilada Soup

• Refrigeration: Transfer leftover soup into an airtight container within two hours of cooking. Seal tightly and store in the refrigerator for up to 4 days. Cool the soup completely before storing to prevent bacterial growth.
• Freezing: Pack the soup in freezer-safe containers, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Pro tip: Avoid adding fresh toppings like cilantro or avocado before freezing.
• Reheating: Thaw frozen soup overnight in the refrigerator. Warm gently in a pot over medium-low heat, stirring occasionally to prevent scorching. For microwave reheating, use a microwave-safe bowl and heat in 30-second intervals, stirring between each interval.

Pairing Creamy Green Chile Chicken Enchilada Soup

• Pair with Zesty Mexican Margarita: Complement the soup's spicy green chile flavors with a classic margarita made from fresh lime juice, tequila, and a salted rim, cutting through the creamy richness.
• Match with Crisp Corn Tortilla Chips: Add a crunchy texture contrast by serving warm, lightly salted corn tortilla chips alongside the soup for dipping and scooping extra flavor.
• Create a Fresh Cilantro Lime Salad: Prepare a light side salad with mixed greens, chopped cilantro, lime vinaigrette, and diced radishes to balance the soup's hearty profile and provide a refreshing counterpoint.
• Serve with Mexican Pale Ale: Select a crisp, light Mexican beer like Modelo Especial or Pacifico to enhance the soup's southwestern flavors and provide a cool, refreshing drink that doesn't overpower the dish.

Variations of Slow Cooker Green Chile Chicken Enchilada Soup

• Spicy Southwest Style: Add diced jalapeños and swap cannellini beans for black beans to increase heat intensity. Garnish with pepper jack cheese for extra kick.
• Vegetarian Green Chile Delight: Replace chicken with plant-based protein like cubed tofu or shredded jackfruit. Use vegetable broth instead of chicken broth for rich, hearty flavor.
• Creamy Poblano Fusion: Substitute green chiles with roasted poblano peppers for deeper, smokier profile. Incorporate cotija cheese and Mexican crema as alternative toppings for authentic southwestern taste.
• Mexican Street Corn Inspired: Add roasted corn kernels directly into soup. Mix in cotija cheese, lime zest, and sprinkle of chili powder for vibrant street-style experience. Garnish with chopped cilantro and extra lime wedges for bright, zesty finish.

Slow Cooker Creamy Green Chile Chicken Enchilada Soup

• Craft Comforting One-Pot Wonder: Slow cooker method transforms simple ingredients into a hearty, creamy soup with minimal kitchen effort, making meal preparation incredibly easy and stress-free.
• Boost Flavor Complexity: Green chiles, enchilada sauce, and multiple spices create a rich, layered taste profile that delivers southwestern-inspired zest in every single spoonful.
• Nutritional Powerhouse Meal: Packed with lean protein from chicken, fiber-rich beans and corn, and balanced macronutrients, this soup offers a complete and satisfying meal that supports healthy eating without compromising deliciousness.
• Quick Customization Potential: Versatile recipe allows effortless topping variations like cheese, cilantro, and avocado, enabling personal touches that make each serving unique and appealing to different taste preferences.

Ingredients for Slow Cooker Creamy Green Chile Chicken Enchilada Soup

• Chicken Breasts: Lean protein base for the soup, choose fresh or thawed chicken for best texture.
• Cannellini Beans: Adds extra protein and creamy texture, soft and mild-flavored white beans.

• Garlic Powder, Onion Powder, Ground Cumin, Chili Powder: Provides depth of flavor and traditional Mexican-inspired seasoning.
• Kosher Salt, Black Pepper: Essential for enhancing overall taste and balancing flavors.

• Green Enchilada Sauce: Brings tangy and spicy base flavor to the soup.
• Chicken Broth: Creates liquid foundation and adds savory depth.
• Diced Green Chiles: Adds mild heat and authentic southwestern flavor.
• Frozen Corn: Provides sweet crunch and additional texture to the soup.
• Cream Cheese: Creates rich and creamy consistency when whisked into soup.
• Greek Yogurt: Adds smooth tang and helps thicken the soup without heavy cream.

• Monterey Jack Cheese: Melts beautifully and adds mild, creamy finish.
• Fresh Cilantro Leaves: Brings bright, fresh herb flavor to the dish.
• Avocado Slices: Offers cool, creamy contrast and healthy fat.

How to Make Creamy Green Chile Chicken Enchilada Soup

Step 1: Prep the Chicken Base

Place chicken breasts into the slow cooker, creating a foundation for your flavorful soup.

Step 2: Season the Protein

• Garlic powder
• Onion powder
• Ground cumin
• Chili powder
• Kosher salt
• Black pepper

Step 3: Add Liquid and Flavor Boosters

• Diced green chiles
• Green enchilada sauce
• Chicken broth

Step 4: Incorporate Extra Ingredients

• Cannellini beans
• Frozen corn

Stir all ingredients thoroughly and cover with lid.

Step 5: Set Cooking Time

• Low setting: 6 hours
• Medium setting: 4 hours
• High setting: 3 hours

Step 6: Shred the Chicken

Remove chicken breasts after cooking. Let cool slightly, then use two forks to shred completely.

Step 7: Return Shredded Chicken

Mix shredded chicken back into the slow cooker, ensuring even flavor distribution.

Step 8: Create Creamy Texture

Whisk room temperature cream cheese into the soup until smooth and fully blended.

Step 9: Final Creamy Touch

Gently incorporate Greek yogurt to prevent curdling, mixing thoroughly.

Step 10: Serve and Garnish

• Monterey Jack cheese shreds
• Fresh cilantro leaves
• Avocado slices

Enjoy immediately for maximum flavor!

Slow Cooker Creamy Green Chile Chicken Enchilada Soup Recipe

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4.7 from 40 reviews

• Total Time: 6 hours 15 minutes
• Yield: 6 1x

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Description

Mexican-inspired Slow Cooker Creamy Green Chile Chicken Enchilada Soup delivers comfort in a bowl with rich, zesty flavors. Quick preparation and hearty ingredients promise a satisfying meal you’ll crave during chilly evenings.

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Ingredients

Scale 1x2x3x

Main Proteins and Liquid Base:

• 1.5 pounds boneless, skinless chicken breasts
• 4 cups (32 fluid ounces) low sodium chicken broth
• 15 ounces (425 grams) green enchilada sauce (Hatch brand recommended)
• 4 ounces (113 grams) low-fat cream cheese, at room temperature
• 1 cup plain non-fat Greek yogurt (2% or whole milk Greek yogurt can also be used)

Beans, Vegetables, and Corn:

• 2 (15 ounce) cans (425 grams each) cannellini beans, rinsed and drained
• 8 ounces (227 grams) diced green chiles
• 1 cup frozen corn

Spices and Seasonings:

• 1 tablespoon ground cumin
• 1 tablespoon chili powder (green chile powder if possible)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Toppings:

• Shredded Monterey Jack cheese
• Cilantro
• Avocado slices

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Instructions

1. Nestle whole chicken breasts into the base of the slow cooker, creating an even layer.
2. Generously season the chicken with aromatic spices: garlic powder, onion powder, ground cumin, chili powder, kosher salt, and freshly ground black pepper.
3. Pour diced green chiles, vibrant green enchilada sauce, and rich chicken broth over the seasoned chicken.
4. Introduce creamy cannellini beans and sweet frozen corn, gently stirring to distribute ingredients evenly.
5. Select cooking duration: low setting for 6 hours (16.9 centimeters to 21.2 centimeters), medium for 4 hours, or high for approximately 3 hours.
6. Once cooking completes, carefully remove chicken breasts and let them rest for 5-7 minutes.
7. Shred chicken using two forks, pulling meat apart into tender, bite-sized pieces.
8. Return shredded chicken to the slow cooker, ensuring thorough integration with the liquid base.
9. Soften room temperature cream cheese, then whisk into the soup until achieving a silky, uniform consistency.
10. Gently fold in Greek yogurt, stirring carefully to prevent potential curdling.
11. Transfer soup into serving bowls, garnishing with melted Monterey Jack cheese shreds, freshly chopped cilantro leaves, and creamy avocado slices.

Notes

• Gather all ingredients beforehand to streamline your cooking process and minimize kitchen stress.
• Opt for boneless, skinless chicken breasts to ensure tender, easy-to-shred meat with maximum flavor absorption.
• Customize spice levels by adjusting chili powder and adding extra green chiles for bolder, zestier results.
• Reduce cream cheese temperature gradually to prevent lumps and achieve silky smooth soup texture.
• Refrigerate leftovers in airtight containers, which stay fresh for 3-4 days and taste even better the next day.
• Freeze portions in freezer-safe containers for convenient future meals, maintaining quality for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 305 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 8 g
• Protein: 24 g
• Cholesterol: 60 mg