There’s something downright magical about walking into your kitchen after a long day and catching that first whiff of dinner—already done. Slow Cooker Green Enchiladas Chicken Soup is one of those recipes that greets you at the door like a warm hug. Creamy, cheesy, and just the right touch of zesty, it’s comfort food you can prep in minutes and forget about until dinnertime.
I started making this soup during one of those New York winters that just wouldn’t quit. My Texas roots crave flavor and warmth, and this dish checks both boxes. The secret? A jar of salsa verde and a can of green enchilada sauce—humble pantry heroes that do all the heavy lifting while your slow cooker works its magic.
Table of Contents
Why You’ll Love This Slow Cooker Green Enchiladas Chicken Soup
- Dump-and-go easy: No browning, no fancy steps. Just toss, stir, and let your slow cooker do its thing.
- Creamy and comforting: Monterey Jack cheese, cream cheese, and a splash of half-and-half turn this soup luxuriously smooth.
- Family-approved: Even my pickiest eater can’t resist it (especially with a few tortilla chips on top).
- Perfect for meal prep: Makes enough to feed a crowd or stock your freezer for later.
If you love hearty soups like my Creamy Chicken and Rice Soup or Chicken Taco Soup with Cream Cheese, this one’s going to earn a regular spot on your dinner rotation.
What Does Slow Cooker Green Enchiladas Chicken Soup Taste Like?
Imagine the tang of green enchiladas wrapped in a cozy blanket of cream and cheese. It’s rich but not heavy, with that subtle heat from salsa verde that wakes up your taste buds. Each bite is filled with tender shredded chicken swimming in a creamy broth that’s just the right balance of savory and spicy.
It’s like the best parts of Tex-Mex comfort food all simmered down into one spoonful.
Ingredients You’ll Need for Slow Cooker Green Enchiladas Chicken Soup
Here’s everything you’ll want to grab before starting this delicious slow cooker recipe. Most of these are pantry staples you might already have tucked away.
- 2.5 lbs boneless, skinless chicken breasts or thighs – I love thighs for their tenderness, but use whatever you have.
- 1 (28 oz) can green enchilada sauce – Choose your favorite brand; the flavor carries the dish.
- 24 oz chicken broth – Low sodium works great so you can control the salt.
- 1 cup half and half or heavy cream – Adds a lovely creamy texture.
- 2 cups shredded Monterey Jack cheese – Melts beautifully and gives a mild, creamy finish.
- 4 oz cream cheese, cubed and softened – This is what makes it extra silky.
- 4 oz salsa verde (green salsa) – The flavor punch! Adjust based on your spice preference.
- Salt and pepper to taste
Optional toppings: sliced avocado, cilantro, green onions, sour cream, or crushed tortilla chips for extra crunch.
(If you’re a fan of creamy soups, don’t miss my Broccoli Cheddar Soup for another cozy favorite.)
How to Make Slow Cooker Green Enchiladas Chicken Soup
If you’ve got a slow cooker, you’re halfway to dinner already. This Slow Cooker Green Enchiladas Chicken Soup is the kind of recipe that rewards patience—it does all the heavy lifting while you go about your day. Whether you’re juggling work, family, or just craving a cozy bowl of comfort, this step-by-step guide will help you create a creamy, flavor-packed soup that tastes like it’s been simmering in your favorite Mexican kitchen all day.
Step 1: Gather and Prep Your Ingredients
Before you plug in that slow cooker, take a few minutes to lay out all your ingredients. You’ll need chicken (breasts or thighs both work beautifully), green enchilada sauce, salsa verde, chicken broth, half and half, Monterey Jack cheese, and cream cheese.
Cut your cream cheese into cubes so it melts more evenly later. I like to shred the Monterey Jack ahead of time, too—it melts smoother when it’s freshly grated.
If you’re planning a week of soups, check out my Creamy Mushroom Wild Rice Soup for another hearty, slow-cooked favorite.
Step 2: Build the Flavor Base
In your 6-quart slow cooker, combine the chicken, green enchilada sauce, and chicken broth. This is your flavor foundation.
The enchilada sauce brings that tangy, mild heat, while the broth keeps things balanced and light.
Give everything a gentle stir to make sure the chicken is fully coated. Don’t add the dairy yet—you’ll do that toward the end for the creamiest result.
If you have an extra five minutes, you can sprinkle in a dash of cumin or smoked paprika here for a slightly deeper flavor. Totally optional, but oh-so-good.
Step 3: Let the Slow Cooker Work Its Magic
Now comes the best part—set it and forget it!
Cover your slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours, depending on your schedule.
During this time, the chicken will become incredibly tender, soaking up all that zesty enchilada flavor. Your kitchen will smell amazing—like a Tex-Mex restaurant on a Friday night.
This long, slow simmer is what makes Slow Cooker Green Enchiladas Chicken Soup taste so comforting and layered, even with such simple ingredients.
Step 4: Shred the Chicken
Once the chicken is cooked through and fork-tender, use tongs to remove it from the slow cooker.
Place it on a cutting board and shred it with two forks. It should fall apart easily—if not, give it another 30 minutes on LOW.
Return the shredded chicken to the slow cooker. Stir it gently to mix it back into that savory broth.
This step is what transforms your soup from simple to hearty—it thickens the texture naturally without any flour or cornstarch.
Step 5: Add the Creamy Goodness
Now it’s time to bring in the rich, cheesy elements that make this soup so irresistible. Add your shredded Monterey Jack cheese, cubed cream cheese, half and half (or heavy cream), and salsa verde.
Stir everything together until the cheeses melt and the broth turns creamy and luscious. This usually takes about 10–15 minutes on LOW.
If your soup looks a little thin at first, don’t worry—it thickens as it rests. You can also mash a few bits of chicken with the back of your spoon to give it extra body.
Step 6: Taste and Adjust
Here’s where you make it your own. Give the soup a taste and adjust your seasonings—add salt, pepper, or even a splash of hot sauce if you like a little more kick.
For more brightness, add a spoonful of extra salsa verde or a squeeze of lime juice.
The balance of creamy, tangy, and slightly spicy flavors is what sets this Slow Cooker Green Enchiladas Chicken Soup apart from your average chicken soup recipe.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes—think sliced avocado, fresh cilantro, chopped green onions, or a dollop of sour cream.
For extra crunch, crumble a handful of tortilla chips over the top or serve them on the side for dipping.
I love serving this soup with a warm piece of cornbread or even a small green salad for contrast.
If you enjoy Tex-Mex flavors like this one, you might also like my Mexican Chicken Lime Soup—it’s lighter but just as flavorful.
Step 8: Let It Rest (If You Can Wait!)
If you have the willpower, let your soup sit for about 10 minutes before serving. This resting time allows the flavors to mingle even more deeply and the texture to thicken slightly.
The leftovers are even better the next day—perfect for an easy reheat lunch or another comforting dinner later in the week.
Step 9: Optional Freezer Prep for Future Meals
This Slow Cooker Green Enchiladas Chicken Soup freezes like a dream.
Just let it cool completely, then transfer portions into airtight containers or freezer-safe bags. Label and freeze for up to three months.
When you’re ready to enjoy, thaw it overnight in the fridge and reheat slowly on the stove. If it separates a bit (that’s normal!), whisk in a splash of cream or broth to bring it back together.
It’s the ultimate meal prep win—homemade comfort food on demand.
Step 10: Enjoy the Moment
Now, grab a spoon, take a seat, and savor the fruits of your patience.
This dish is everything a slow cooker recipe should be—effortless, flavorful, and full of heart.
Whether you’re serving it for Sunday supper or a midweek pick-me-up, Slow Cooker Green Enchiladas Chicken Soup delivers all the creamy, cheesy warmth you could want in a single bowl.
Tips and Tricks for Perfect Slow Cooker Green Enchiladas Chicken Soup
- Don’t overcook the chicken: Especially if you’re using chicken breasts—they can dry out if left too long.
- Use softened cream cheese: It melts more evenly, preventing clumps.
- Spice it up or tone it down: Add jalapeños for extra kick, or use mild salsa verde for a gentler flavor.
- Thicken it up: For a thicker texture, whisk in a tablespoon of cornstarch with your half and half before adding.
- Storage magic: This soup freezes beautifully! Let it cool completely, portion into freezer bags, and store for up to 3 months.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave in 30-second bursts, stirring often.
If you plan to freeze it, hold off on adding the dairy until you reheat—it keeps the texture smooth and creamy.
FAQs
Can I make this ahead of time?
Absolutely! You can cook the base (without dairy), refrigerate for up to 2 days, and add the cream and cheeses just before serving.
Can I use rotisserie chicken?
Yes, it’s a great shortcut! Skip the long cooking time—combine everything in the slow cooker on low for 1–2 hours to blend flavors.
Can I make it vegetarian?
Sure! Substitute shredded jackfruit or white beans for the chicken and use vegetable broth.
Conclusion
If comfort had a flavor, Slow Cooker Green Enchiladas Chicken Soup would be it. Creamy, cozy, and full of Tex-Mex flair, it’s proof that the best meals don’t have to be complicated. Whether you’re feeding your family on a weeknight or cozying up on a rainy Sunday, this soup delivers a bowl full of happiness—slow-cooked to perfection.
So, go ahead—dust off that slow cooker, gather your ingredients, and let this heartwarming dish remind you why dinner made from scratch is always worth it.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Slow Cooker Green Enchiladas Chicken Soup: Creamy Comfort for Busy Nights
- Total Time: 6 hours 10 minutes
- Yield: 12 servings 1x
Description
Enjoy a rich, creamy, and cheesy Green Chicken Enchilada Soup made with tender shredded chicken, green enchilada sauce, and salsa verde. Perfect for busy weeknights, this soup can be prepared in the slow cooker, Instant Pot, or on the stovetop!
Ingredients
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 recipe or 28 oz can green enchilada sauce
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper to taste
Instructions
1. In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
2. Remove the chicken, shred it, and return it to the slow cooker.
3. Add shredded Monterey Jack cheese, cream cheese, half and half, and green salsa. Stir until the cheeses melt.
4. Adjust seasoning with salt, pepper, hot sauce, or additional salsa. Serve with toppings like avocado, cilantro, green onion, and sour cream.
5. To cook in an Instant Pot: Add chicken and 1 cup of broth. Cook on High Pressure for 8 minutes, then quick-release after 10 minutes.
6. Remove chicken, shred it, and set Instant Pot to Saute on medium.
7. Add remaining broth, shredded chicken, enchilada sauce, and salsa. Heat through. Stir in cheeses and remaining ingredients until melted.
8. Add salt and pepper as needed, and serve with your favorite toppings.
9. To cook on the stovetop: In a large stockpot, add chicken and broth. Simmer until the chicken is cooked and shred-ready.
10. Shred chicken and return it to the pot with enchilada sauce, half and half, shredded cheese, cream cheese, and green salsa.
11. Stir and heat until soup is warmed and cheese is melted.
12. Season as desired. Serve with extra green salsa, hot sauce, and sour cream on the side.
Notes
Toppings: For extra flavor, add avocado, cilantro, green onions, or sour cream as toppings.
Adjusting Spice: Increase or decrease the salsa or hot sauce to reach your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
Keywords: green chicken enchilada soup, creamy chicken soup, salsa verde soup
