Green Chili Chicken Enchilada Soup
The chicken, salsa, enchilada sauce, and seasonings come together to create a flavorful soup that develops as it simmers away while you go about your day.
Creator: Leslie Stokes
Crockpot Chicken Green Chili Enchilada Soup –
The Ultimate Dump and Go Meal
Welcome back to the Busy Mom Crockpot Series!
Today, we’re diving into episode 4 with an incredibly simple yet flavorful Crockpot Chicken Green Chili Enchilada Soup. If you’re a fan of easy “dump and go” meals that require minimal prep and can cook all day, this one’s for you!
Perfect for busy moms who need dinner on the table without spending hours in the kitchen.
Why This Recipe Works
This recipe is a busy mom’s dream! With no chopping required for the base, you can simply toss all the ingredients into the crockpot in the morning, set it, and forget it. The chicken, salsa, enchilada sauce, and seasonings come together to create a flavorful soup that develops as it simmers away while you go about your day.
By the time you’re ready to serve, the chicken will be tender and full of flavor, and all you’ll need to do is add in the final touches of cream and cheese.
Ingredients:
chicken breast
verde salsa
chicken broth
green enchilada sauce
cumin
garlic
heavy cream
cream cheese
monterey jack cheese
fire roasted corn– buy frozen or canned
cotija cheese– a mexican style cheese
cilantro
jalapeno
red onion
***see full recipe below
get the shopping list here!
Tips for Success:
Adjusting Spice Levels:
The recipe is mild with a subtle kick from the salsa verde. However, you can easily adjust the heat level by choosing a spicier green salsa or adding diced jalapeños into the base of the soup.
On the other hand, if your family prefers a milder version, opt for a mild green enchilada sauce and salsa.
Additional Topping Ideas:
While the street corn topping is absolutely delicious, feel free to add your favorite toppings. Some great options include:
• Sliced avocado for creaminess.
• A dollop of sour cream or Greek yogurt for tanginess.
• Extra shredded Monterey Jack or cheddar for cheese lovers.
• A squeeze of lime juice to brighten the flavors.
• Crispy tortilla strips or crushed tortilla chips for a crunchy texture.
Storing Leftovers:
This soup is perfect for meal prep or leftovers!
Simply store it in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or on the stovetop, adding a little extra broth or water if needed to thin it out.
For longer storage, freeze individual portions for up to 3 months—ideal for those busy nights when you need a quick meal!
How to Serve
When you’re ready to serve, top each bowl with the street corn mixture, and watch your family devour it!
The combination of fire-roasted corn, cotija cheese, red onion, and jalapeño adds a refreshing contrast to the creamy, slightly spicy soup. It’s the kind of topping that takes this dish from good to great with very little extra effort.
This Crockpot Chicken Green Chili Enchilada Soup is a true lifesaver when you’re pressed for time but still want a hearty, flavorful meal. Whether you’re juggling work, school runs, or just trying to keep up with life, this recipe frees you up while delivering something the whole family will enjoy. It’s versatile, easy to adjust to your family’s taste preferences, and makes enough for leftovers (which are just as good the next day!).
Let the crockpot do the work for you and enjoy more time with your family!
busy mom crockpot series
Crockpot Green Chili Enchilada Soup
The chicken, salsa, enchilada sauce, and seasonings come together to create a flavorful soup that develops as it simmers away while you go about your day.
Equipment
- crockpot or slow cooker
Ingredients
- 2.5 lbs chicken breast
- 3 cups chicken broth
- 10 oz green salsa/salsa verde
- 28 oz green enchilada sauce
- 1 tsp cumin
- 1 tbsp minced garlic
- 4 oz cream cheese
- 1 cup heavy cream
- 1 cup monterey jack cheese
- 2 15.5oz can of great northern beans or white beans drained
for the street corn topping:
- 1 cup fire roasted corn
- 1/3 cup cotija cheese
- 1/4 cup diced red onion
- 1 tbsp chopped cilantro
- 1 jalapeno- diced or sliced
Let's Make It
- In a crockpot, combine the chicken breast, chicken broth, salsa verde, green enchilada sauce, cumin, and minced garlic. Stir gently to mix everything together.
- Cook on low for 6-8 hours, or high for 4-5 hours, until the chicken is cooked through and tender
- Once the chicken is done, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- Stir in the beans, heavy cream, softened cream cheese, and Monterey Jack cheese. Continue cooking on low for an additional 20-30 minutes, stirring occasionally until the cheeses are fully melted and the soup is creamy.
- In a small bowl, combine the fire-roasted corn, cotija cheese, cilantro, red onion, and jalapeño. 6. Serve: Ladle the soup into bowls and top each with a spoonful of the street corn mixture.
Nutrition Facts
based off of 7 servings
calories 593
fat 31.1 g
carbs 18.4 g
protein 59.9 g
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