Crock Pot Green Enchilada Chicken Soup – Easy Slow Cooker Comfort Food

This Crock Pot Green Enchilada Chicken Soup is creamy, cozy, and full of bold Southwestern flavor. Made with tender chicken, green enchilada sauce, beans, corn, and spices, it’s the perfect set-it-and-forget-it soup for busy weeknights, meal prep, or chilly evenings.

🍲🌶️ Why You’ll Love This Slow Cooker Chicken Soup

• Rich, creamy, and comforting

• Made in the Crock Pot with minimal effort

• Great for meal prep and leftovers

• Family-friendly with big flavor

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• 📝 Ingredients

  • 2 lbs boneless, skinless chicken breasts

  • 1 can (28 oz) green enchilada sauce

  • 1 can (15 oz) white beans or cannellini beans, drained & rinsed

  • 1 can (15 oz) corn, drained

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 tsp ground cumin

  • ½ tsp chili powder

  • Salt & black pepper to taste

  • 4 cups chicken broth

  • 1 cup heavy cream or half-and-half

  Toppings (Optional):

  • Shredded Monterey Jack or Pepper Jack cheese

  • Sour cream

  • Chopped cilantro

  • Tortilla strips

  • Lime wedges

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  👩‍🍳 Instructions

  1. Add chicken, enchilada sauce, beans, corn, onion, garlic, spices, and broth to the Crock Pot.

  2. Stir to combine.

  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

  4. Remove chicken and shred with forks.

  5. Return chicken to pot and stir in cream.

  6. Cook 15 more minutes until hot and creamy.

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  🍽️ How to Serve

  • Top with cheese, sour cream, cilantro, and tortilla strips

  • Serve with warm tortillas or cornbread

  • Add a squeeze of lime for brightness

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  💡 Pro Tips

  • Chicken thighs work great too

  • Want it thicker? Mash some beans before serving

  • Add diced green chiles for extra heat

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  📌 Storage

  • Refrigerate up to 4 days

  • Freeze up to 3 months