Green Enchilada Chicken Soup has become my go-to comfort food, especially when the weather turns chilly. I first tried making a version of this a few years ago, and it was an instant hit with my family. The aroma of the simmering salsa verde and spices filled my kitchen, promising a warm and satisfying meal. This recipe is so easy, especially the slow cooker green enchilada chicken soup version, that it feels like a culinary cheat code. You get all those amazing, zesty flavors without a ton of effort. Let’s get cooking and create some magic!

Why You’ll Love This Green Enchilada Chicken Soup

Get ready to fall head over heels for this amazing soup. It’s packed with flavor and so easy to make, you’ll wonder why you haven’t tried it sooner!

Incredibly Easy: Seriously, the slow cooker does most of the work for you.
Flavor Explosion: Tangy salsa verde, savory chicken, and creamy cheese create a taste sensation.
Perfectly Cozy: This creamy green enchilada chicken soup is the ultimate comfort food on a cold night.
Quick Prep: You only need about 10 minutes to get everything into the slow cooker.
Versatile Toppings: Customize your bowl with all your favorite garnishes.
Hearty & Satisfying: Packed with chicken and beans, it’s a meal in itself.
Great for Meal Prep: This easy green enchilada chicken soup reheats beautifully.

Ingredients for Green Enchilada Chicken Soup

Gather these simple ingredients to create a delicious bowl of this salsa verde chicken soup. The beauty of this recipe is how easily everything comes together, especially with the help of your slow cooker.

4 cups chicken broth – the liquid base that brings all the flavors together
14-ounce can green enchilada sauce – this provides the signature tangy and slightly spicy kick
4 ounces cream cheese, cubed and softened – adds a wonderful creaminess and richness to the soup
2 cups cooked chicken, diced into 1/2″ chunks – use rotisserie chicken for a super quick option
2 15-ounce cans white beans, rinsed and drained – like cannellini or Great Northern, for added protein and texture
1 cup corn, canned or frozen – adds a touch of sweetness and pop
4-ounce can green chiles – for an extra layer of mild green chile flavor
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt – adjust to your taste, especially considering the sodium in the enchilada sauce

How to Make Green Enchilada Chicken Soup

This recipe is incredibly straightforward, especially when using your slow cooker. You’ll have a delicious, flavorful soup ready with minimal fuss. The aroma alone will make your kitchen feel incredibly cozy!

Slow Cooker Instructions

Step 1: Gather all your ingredients. In your slow cooker, combine the 4 cups chicken broth, 14-ounce can green enchilada sauce, and the softened 4 ounces cream cheese. Whisk these together until the cream cheese is mostly incorporated.
Step 2: Add the 2 cups cooked chicken, 2 15-ounce cans white beans (rinsed and drained), 1 cup corn, and the 4-ounce can green chiles.
Step 3: Sprinkle in the seasonings: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1/2 teaspoon salt. Stir everything gently to ensure it’s well combined. This is where the magic starts to happen for your salsa verde chicken soup.
Step 4: Cover the slow cooker and cook on high heat for 2-3 hours, or on low for 4-6 hours, until the soup is heated through and the flavors have melded beautifully. The cream cheese will have melted into a wonderfully rich consistency, making this a truly creamy green enchilada chicken soup.
Step 5: Once cooked, give the soup a final stir. Taste and adjust salt if needed. Ladle the hot soup into bowls.

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Toppings for Green Enchilada Chicken Soup

Now for the fun part – the toppings! These add texture and extra flavor to your slow cooker green enchilada chicken soup. Get creative and load up your bowl:

2 cups tortilla strips or crushed tortilla chips
1 cup shredded cheddar cheese
1/2 cup sour cream or plain Greek yogurt
1 large avocado, diced
Fresh chopped cilantro
Optional: Sliced jalapeños for extra heat

Pro Tips for the Best Green Enchilada Chicken Soup

I’ve learned a few tricks over the years that elevate this soup from good to absolutely incredible. Follow these tips for a truly memorable bowl of salsa verde chicken soup!

Always use good quality canned green enchilada sauce; it makes a big difference in flavor.
Don’t skimp on the softened cream cheese – it’s key to achieving that luscious, creamy texture.
If you have time, let the soup simmer on low for an extra hour; the flavors deepen beautifully.
For a thicker soup, mash some of the white beans against the side of the slow cooker before cooking.

What’s the secret to perfect Green Enchilada Chicken Soup?

The secret lies in the balance of tangy salsa verde, rich cream cheese, and savory chicken. For an authentic taste, I always add a dash of cumin along with the other spices. It really amplifies the Southwestern flavors. For more information on flavor profiles, check out this guide to flavor.

Can I make Green Enchilada Chicken Soup ahead of time?

Yes, absolutely! This easy green enchilada chicken soup is perfect for meal prep. You can assemble everything in the slow cooker the night before and refrigerate it. Just turn it on in the morning, and it will be ready when you are. You can find more last recipes here.

How do I avoid common mistakes with Green Enchilada Chicken Soup?

A common pitfall is not softening the cream cheese enough, leading to lumps. Also, be mindful of sodium in canned ingredients like enchilada sauce and broth; taste and adjust salt at the end. Overcooking can also make the chicken tough, so stick to the cook times. For more on food safety and handling, consult food safety guidelines.

Best Ways to Serve Green Enchilada Chicken Soup

This vibrant soup is fantastic on its own, but it also pairs beautifully with a few simple sides. Serving it with crunchy toppings makes every spoonful an adventure.

For a complete meal, I love serving this chicken enchilada soup with green sauce alongside a simple side salad with a lime vinaigrette. The freshness of the salad cuts through the richness of the soup perfectly. You can also serve it with warm cornbread or crusty bread for dipping. Don’t forget the array of toppings – they truly transform the experience!

Nutrition Facts for Green Enchilada Chicken Soup

This hearty and flavorful soup offers a satisfying meal with a good balance of nutrients. Here’s a breakdown of what you can expect per serving of this delicious salsa verde chicken soup, keeping in mind that individual results may vary slightly based on exact ingredients and portion sizes.

Calories: 350
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Sugar: 3g
Protein: 25g
Sodium: 800mg
Cholesterol: 70mg

Nutritional values are estimates and may vary based on specific ingredients used, especially with toppings and variations. For more details on nutritional information, please refer to our terms of use.

How to Store and Reheat Green Enchilada Chicken Soup

One of the best things about this easy green enchilada chicken soup is how well it stores and reheats, making it perfect for busy weeks. Once the soup has cooled slightly, transfer it to airtight containers. For refrigeration, it will keep beautifully for 3-4 days. If you want to store it for longer, this soup freezes wonderfully. Just make sure to use freezer-safe containers or heavy-duty freezer bags, and it can stay frozen for up to 3 months. For information on data privacy related to storage, see our GDPR policy.

When you’re ready to enjoy your soup again, reheating is a breeze. For refrigerated soup, you can gently reheat it on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions in 30-second intervals, stirring between each, until hot. Frozen soup should be thawed overnight in the refrigerator before reheating using the stovetop method for best results. This ensures your slow cooker green enchilada chicken soup is just as delicious as the first time!

Frequently Asked Questions About Green Enchilada Chicken Soup

Can I make Green Enchilada Chicken Soup spicier?

Absolutely! If you love a kick, simply add some diced jalapeños or a pinch of cayenne pepper to the slow cooker along with the other ingredients. You can also offer sliced fresh jalapeños as a topping for those who like it extra hot. This helps tailor the heat level to everyone’s preference.

What kind of chicken works best for this soup?

I find that using pre-cooked chicken, like rotisserie chicken, makes this recipe incredibly convenient. Just shred or dice it and toss it in. You can also cook chicken breasts or thighs separately and then shred them before adding them to the slow cooker. This ensures tender, flavorful chicken in your shredded chicken enchilada soup.

Is this recipe truly a creamy green enchilada chicken soup?

Yes, the softened cream cheese is the secret ingredient that makes this soup wonderfully creamy and rich without being heavy. It melts into the broth and enchilada sauce, creating a luscious texture that coats every spoonful. For an even richer experience, you can stir in a splash of heavy cream right before serving.

Can I use salsa verde instead of canned green enchilada sauce for this salsa verde chicken soup?

You can, but be aware that homemade or store-bought salsa verde can vary greatly in consistency and flavor intensity. Canned green enchilada sauce is formulated to hold up well in slow cooking and provides a consistent, slightly thicker base. If you use salsa verde, you might need to adjust the seasonings and potentially add a thickener like masa harina or cornstarch slurry if it seems too thin. For more on ingredient substitutions, you can check out our contact page for tips.

Variations of Green Enchilada Chicken Soup You Can Try

This recipe is wonderfully adaptable, and I love experimenting with it! Here are a few ways to switch things up for a new twist on this classic bowl of comfort. Whether you’re looking for a different cooking method or a new flavor profile, there’s a variation for you.

Vegetarian Option: Skip the chicken and use vegetable broth. Add extra veggies like diced zucchini, bell peppers, and mushrooms for a hearty meat-free meal. This makes a delicious salsa verde chicken soup alternative.
Spicy Kick: For those who crave extra heat, add diced jalapeños or a pinch of cayenne pepper to the slow cooker. You can also offer sliced fresh jalapeños as a topping for individual servings.
Instant Pot Method: If you’re short on time, you can adapt this to an Instant Pot! Sauté aromatics, then add all ingredients (except toppings) and cook on high pressure for 10 minutes, followed by a natural pressure release. This is a fantastic way to get quick green enchilada chicken soup.
Extra Creamy: Stir in a splash of heavy cream or half-and-half just before serving for an even more decadent and rich experience.