This Slow Cooker Creamy Green Enchilada Chicken Soup is cozy, comforting, and full of flavor. Tender chicken, chickpeas, and green enchilada sauce cook together to create a creamy soup with a mild, customizable kick.
Recipe At A Glance
Looking for a creamy, mildly spicy, and savory yet comforting soup recipe? This easy-to-assemble chicken soup combines basic ingredients and pantry staples into a hearty, one-bowl meal.
Prep time: 5 min Cook time: 4-6 hours on low
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Why I love this recipe
This is one of my favorite snow day recipes. It's warm, comforting, and has just enough kick to keep it exciting. Once those first flakes begin to fall, my family knows they will soon be smelling this delicious recipe.
The challenge in our house is spice tolerance. Of the five of us, two want extra spicy and two prefer mild. One (me) loves spicy flavor, but my stomach disagrees
This recipe makes everyone happy. My mild-eaters enjoy it as-is, while my spice lovers add more hot sauce at the table.
📝Ingredient shopping list
This is a list of the ingredients needed for this creamy chicken soup recipe. For quantities and full instructions, see the recipe card below.
Protein
- Boneless, skinless chicken breasts or thighs
Produce
- Optional toppings: Avocado, cilantro, green onion
Canned and Packaged Goods
- Green enchilada sauce
- Chickpeas - drained and rinsed
- Chopped green chilies - I use mild
- Chicken broth
Pantry & Seasonings
- Green hot sauce
- Salt and black pepper
Dairy
- Whipped cream cheese
- Shredded Mexican blend cheese
Why you will love your slow cooker for this recipe
- Hands-free cooking: Just set it and forget it. Your slow cooker does all the work.
- Easy cheesy: The cheese melts smoothly at the end, creating a rich texture without constant stirring.
- One-pot goodness: No extra bowls or pots to clean
Preparing your slow cooker
- Coat your slow cooker with a non-stick spray or oil before cooking
- Oil works better than spray for some non-stick surfaces (check your slow cooker's manual)
- Olive oil and avocado oil are my go-to coatings.
You can also use a slow cooker liner for even easier clean-up.
📸 Step-by-Step Instructions
Add all ingredients, other than the dairy and toppings, to a greased slow cooker. Cover and cook
Once the chicken is cooked through, remove it from the soup and shred.
Add cheeses to the liquid in your slow cooker and allow them to melt in.
Stir the shredded chicken back in and continue to cook until all the cheese is fully melted, stirring occasionally to fully incorporate.
If you love this recipe...
Please let me know in the comment section below!
Expert tips for the best enchilada soup
- This is a great meal prep recipe. You can assemble all the ingredients (other than the cheeses) the night before and store them in the refrigerator. In the morning, just pop them into your slow cooker.
- I love chickpeas in this soup! They hold their shape well and have a mild flavor that adds protein and texture without being overpowering.
- Shredding the chicken is an important final step. Chicken breast that cooks for long periods of time can become dry and rubbery. Shredding it will help it absorb more of the broth and seasonings, making each bite more tender and flavorful.
- For families with different dinner times, this is a great dish. At the end of cooking, turn your slow cooker to warm (or have it automatically switch to warm, if
- If you are a slow-cooker chicken soup fan, give my Southwest Chicken Soup, Lemon Chicken & Rice Soup, or Chicken Gnocchi Soup a try.
- In the market for a new crockpot? I love mine.
Serving suggestions
This soup is great on its own, but these additions make it even better:
- Alongside tortilla chips or warm tortillas (I love crumbling tortilla chips on top!)
- Topped with avocado, cilantro, or green onion slices
- Finished with extra shredded cheese melted on top
- Paired with a simple garden salad for a crisp bite.
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Substitution ideas
- Chicken: Boneless, skinless thighs or breasts both work well.
- Heat: To dial it up, add extra hot sauce and use a medium or hot enchilada sauce. For even more spice, swap Mexican blend cheese with pepper Jack.
- Beans: White beans can be used in place of chickpeas if needed.
- Cream cheese: Regular cream cheese can be used in place of whipped cream cheese. Cutting the traditional cream cheese block into cubes before adding it to the soup helps it melt faster.
Storing & reheating
Store leftovers in an airtight container. It will last in the refrigerator for up to 4 days. Gently reheat in the microwave or stovetop, stirring occasionally.
I do not recommend freezing leftovers of this soup, as the texture can change and ingredients may separate when thawed.
Frequently asked questions:
It's not recommended to use frozen chicken in a slow cooker due to food safety concerns. Always thaw chicken fully before cooking.
If you are not a fan of spice at all, omit the hot sauce from the recipe completely. Be sure to use mild green chilies and mild enchilada sauce.
A combination of shredded cheddar and shredded Monterey Jack is a great substitute for Mexican blend.
Tools I love
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📖 Recipe
Slow Cooker Creamy Green Enchilada Chicken Soup
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- measuring cups
Ingredients
- 1.5 - 2 lbs boneless, skinless chicken pieces breasts or thighs
- 15 oz can chickpeas rinsed and drained
- 2 10 oz cans green enchilada sauce
- 4 oz chopped green chilies
- 1 tablespoon green hot sauce
- 4 cups chicken broth
- 8 oz whipped cream cheese
- 2 cups + Mexican blend shredded cheese Plus extra to melt on top if you like
Instructions
- Place 1.5 - 2 lbs boneless, skinless chicken pieces in a greased slow cooker
- Add 15 oz can chickpeas, 2 10 oz cans green enchilada sauce, 4 oz chopped green chilies, 1 tablespoon green hot sauce, and 4 cups chicken broth
- Cover and cook on low for 4-6 hours or high for 2-3 hours. Until chicken reaches an internal temperature of 165℉
- Once cooked through, remove chicken and set aside
- Add 8 oz whipped cream cheese and 2 cups Mexican blend shredded cheese. Stir and cover to allow both cheeses to melt.
- Shred chicken and stir it into the soup
- Top with avocado, cilantro, green onion, and or more cheese as desired.
- Serve and enjoy!
Final Step
If you love this recipe, please let everyone know by giving it a star rating and leaving a comment. This will help my business to grow and allow me to keep on testing and sharing free recipes with you.😊
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Notes
- Chicken breasts and thighs both work well with this recipe.
- Cold cream cheese can curdle when added to hot soup. Avoid this by allowing it to come to room temperature before adding it.
- See above for serving and storing ideas
- Add salt and pepper to taste, if needed
- If you are a fan of spice, you can dial up the heat by adding extra hot sauce.
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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