This soup tastes like your favorite green enchiladas hired a personal chef and moved into your slow cooker. It’s rich, zesty, creamy, and ridiculously easy—like set-it-and-forget-it easy.

You toss in a handful of pantry staples, walk away, and return to a dinner that smells like you put in serious effort (you didn’t). Perfect for busy nights, meal prep, or impressing that one friend who swears they “don’t like soup.” Spoiler: they’ll ask for the recipe.

Why You’ll Love This Recipe

Set-and-savor simplicity: Dump, stir, walk away.
That’s the method. Your slow cooker does the heavy lifting.
Restaurant-level flavor: Tangy green enchilada sauce, tender chicken, and a pop of lime taste like your go-to taqueria—without the wait.
Creamy without the guilt: Greek yogurt or light cream cheese brings velvety body with a lighter touch.
Totally customizable: Dial up the heat, add veggies, swap proteins—this recipe plays nice with your cravings.
Freezer-friendly: Make once, enjoy twice.
Future you will send a thank-you note.

Slow Cooker Green Enchilada Chicken Soup: Weeknight Wonder

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

360

kcal

Ingredients

1.5–2 lbs boneless, skinless chicken breasts (thighs work too for extra juiciness)
2 cups green enchilada sauce (mild or medium; choose quality for best flavor)
4 cups low-sodium chicken broth
1 (4 oz) can diced green chiles
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder (optional for a little warmth)
1 tsp kosher salt (adjust to taste)
1/2 tsp black pepper
1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
1 cup frozen or canned corn (drained if canned)
4 oz light cream cheese, softened or 3/4 cup plain Greek yogurt
1/2 cup chopped cilantro (divided)
Juice of 1 lime (plus extra wedges for serving)
Optional toppings: shredded pepper jack or Monterey Jack, sliced jalapeños, crushed tortilla chips, diced avocado, extra cilantro

Step-by-Step Instructions

Load the slow cooker: Add chicken, enchilada sauce, broth, green chiles, onion, garlic, cumin, chili powder, salt, and pepper.
Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the chicken shreds easily.
Shred the chicken: Remove chicken to a plate, shred with two forks, then return it to the slow cooker.
Make it creamy: Stir in cream cheese (cubed) until melted, or whisk 1/2 cup of the hot soup into Greek yogurt to temper, then stir the yogurt back into the pot.
Add the mix-ins: Stir in beans, corn, and half the cilantro. Cook on Low for 10–15 more minutes to heat through.
Brighten it up: Stir in lime juice. Taste and adjust salt, pepper, or lime as needed.
Serve: Ladle into bowls and top with cheese, jalapeño, chips, avocado, and extra cilantro. Flex your garnish skills—no one’s stopping you.

Keeping It Fresh

Fridge: Store in airtight containers up to 4 days.
The flavors deepen by day two—chef’s kiss.
Reheat: Low and slow on the stovetop, or microwave in 60–90 second bursts, stirring between. Add a splash of broth if it thickens.
Freezer: Freeze up to 3 months.
Cool completely first. If using Greek yogurt, add it after thawing to prevent curdling.
Thaw: Overnight in the fridge for best texture.

Benefits of This Recipe

Time leverage: Minimal prep with maximum payout—great for busy schedules and meal prep.
Balanced macros: Lean protein, fiber from beans, and controlled fats for a satiating bowl.
Budget-friendly: Pantry staples deliver big flavor without the fancy price tag.
Family-approved: Mild base with customizable heat, so everyone wins.
Gluten-friendly: Naturally gluten-free if your enchilada sauce is certified GF (always check the label, FYI).

Nutrition Stats

Approximate per serving (6 servings, with light cream cheese and without toppings):

Calories: ~360
Protein: ~33 g
Carbs: ~28 g
Fat: ~12 g
Fiber: ~6 g
Sodium: ~980 mg (varies by sauce and broth; choose low-sodium to reduce)

Numbers will vary based on brands, dairy choice, and toppings—cheese and chips will nudge the calories upward (worth it, IMO).

Common Mistakes to Avoid

Overcooking the chicken: Even in a slow cooker, chicken can dry out.
Shred as soon as it’s fork-tender.
Adding dairy too early: Cream cheese or yogurt should go at the end to avoid separation or curdling.
Skipping acid: Lime juice wakes everything up. Don’t miss it unless you like “flat” soup.
Not salting to taste: Enchilada sauce varies wildly.
Taste at the end and adjust.
Using watery sauce: Thin, bland sauce equals boring soup. Pick a brand with robust flavor and body.

Easy Swaps & Alternatives

Protein: Use boneless chicken thighs, rotisserie chicken (add in last 30 minutes), or leftover turkey.
Dairy: Swap cream cheese for full-fat Greek yogurt, sour cream, or a dairy-free cream cheese.
Beans: Pinto, navy, or black beans work fine.
Want lower carbs? Skip the beans and add extra chicken or zucchini.
Heat level: Use medium/hot enchilada sauce, add jalapeños, or a pinch of cayenne.
For mild, skip chili powder.
Veggie boost: Add diced bell pepper, zucchini, or spinach in the last 20 minutes.
Thick vs. brothy: Mash some beans and stir in to thicken, or add extra broth for a lighter bowl.
Toppings twist: Try cotija, pickled onions, or a drizzle of crema for a taqueria vibe.

FAQ

Can I make this on the stovetop?

Yes. Simmer chicken with the sauce, broth, chiles, onion, garlic, and spices for 20–25 minutes until cooked through.

Shred, return to the pot, then add beans, corn, and dairy as directed. Keep heat low when adding yogurt or cream cheese.

What brand of green enchilada sauce is best?

Look for sauces with tomatillos, green chiles, onion, and spices near the top of the ingredient list.

Fewer thickeners and less sugar usually equals better flavor. Hatch, Las Palmas, and Frontera are solid options.

How do I make it dairy-free?

Skip the cream cheese and use a dairy-free cream cheese or a splash of full-fat coconut milk.

The flavor will still be zesty and rich.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before slow cooking so it moves quickly through the temperature “danger zone.” If you must use frozen, cook on High and ensure it reaches 165°F before shredding.

How do I reduce the sodium?

Use low-sodium broth, choose a low-sodium enchilada sauce, and salt at the end only if needed. Fresh lime and cilantro boost flavor so you can rely less on salt.

Will Greek yogurt curdle?

Not if you temper it.

Whisk a ladle of hot soup into the yogurt first, then stir it back into the pot off the heat or on the Warm setting.

Is this good for meal prep?

Absolutely. It reheats like a dream and actually tastes better the next day.

Portion into containers, add lime wedges for brightness, and keep crunchy toppings separate until serving.

To Sum It Up

Slow Cooker Green Enchilada Chicken Soup is the lazy cook’s power move: huge flavor, minimal effort, and total flexibility. It’s creamy, tangy, and cozy without knocking you into a food coma.

Keep it mild or make it fiery, top it to the heavens, and let your slow cooker be the hero. Tonight’s dinner?

Basically done already.

Slow Cooker Green Enchilada Chicken Soup: Weeknight Wonder

Why You’ll Love This Recipe