Name: Green Chicken Enchilada Soup from the Pot
Yield: 6

Green Chicken Enchilada Soup is as straightforward as it gets! Assemble it in minutes—no chopping needed—and let the slow cooker handle the rest.

Green Chicken Enchilada Soup

Two meals that are always a hit in my house are chicken chili and green chicken enchiladas. And that’s where the inspiration for this Green Chile Chicken Enchilada Soup came from. I combined both recipes into one dish, and wow—SO good!

It’s hearty, loaded with protein, and super creamy. A dinner your family will love!

Ingredients

Here’s what you’ll need to make Green Chicken Enchilada Chili:

Beans: Use white and black beans for the base. Drain and rinse well.
Chicken thighs: Trim excess fat before adding to the slow cooker. I prefer the tenderness and flavor of thighs.
Green chiles: No need to drain; the liquid adds flavor. Fire-roasted chiles bring a subtle smoky flavor.
Tomatoes: Fire-roasted tomatoes add more flavor, but regular works too.
Enchilada sauce: Use your favorite store-bought or from-scratch sauce. I like Old El Paso or my from-scratch version best.
Spices: Adjust chili powder for your heat preference.
Chicken broth: Use less for a thicker chili or more for a soupier texture.
Cream cheese: Soften in the microwave so it blends smoothly into the soup.

Quick Tip

You’ll use 10 ounces of green enchilada sauce for this soup. Use the leftovers in enchiladas, scrambled eggs, rice and beans, or a breakfast casserole.

All the ingredients are dumped into a slow cooker, mixed, and slow-cooked to make this green chicken enchilada soup.

Green Chicken Enchilada Soup Toppings

Toppings take this soup to the next level—don’t skip them! If I had to pick just three, they’d be cheese, sour cream, and lime juice. Here are some other options:

Cheese: You can grate Pepper-Jack, Monterey Jack, or sharp cheddar cheese over each bowl and let it melt then gently stir it in.
Sour cream: Adds creaminess and balances the spice in the soup.
Lime juice: A few squeezes brighten up the flavors.
Chips: Crushed tortilla strips add some nice crunch.
Cilantro: Adds freshness if you like it; parsley works as a substitute.
Avocado: Sliced or diced avocado brings extra creaminess.

Cream cheese is added to the slow cooker, along with the shredded, cooked meat.

Green Chicken Enchilada Soup Notes

Spice Levels: Use mild enchilada sauce and green chiles for a mild chili. For more heat, choose medium or hot.
Cream Cheese: Soften the cream cheese thoroughly before adding it. Use a sturdy metal whisk and whisk briskly until smooth. If it’s still not fully melted, cover the slow cooker and cook on high for 30 more minutes.
Shredded Chicken: Add the chicken back in after whisking in the cream cheese to keep it from getting stringy.
Thickening: Full-fat cream cheese makes the chili thick and hearty. Sour cream and cheese thicken it even more!

What To Serve With Green Chicken Enchilada Soup

Cornbread: A classic side for any chili and especially good with this one!
Tortilla Chips: reliable for dipping or adding some crunch.
Salad: A simple green garden salad for a light side.
Quesadillas: A great side and reliable for dipping into the chili!
Bread: Crusty bread or soft rolls for soaking up every last drop.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on a low burner, stirring often, and avoid boiling to prevent separation. If the chili is too thick, add a splash of chicken broth to thin it out.