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Green Chicken Enchilada Soup

This Green Chicken Enchilada Soup is a cozy, medium-spicy Crock-Pot meal that’s packed with beans, tender chicken, green chiles, and creamy cheese. Easy prep (no veggie chopping!) and tons of flavor make this a family favorite—especially with toppings like cheese, sour cream, and tortilla chips.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 443
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15.5-ounce) can white kidney beans, drained and rinsed
  • 2 (15.5-ounce) cans black beans, drained and rinsed
  • 1 pound boneless, skinless chicken thighs (or small chicken breasts)
  • 2 (4-ounce) cans diced green chiles (with liquid)
  • 1 (14.5-ounce) can diced tomatoes (optional, fire-roasted recommended)
  • 1 (10-ounce) can green enchilada sauce
  • 4 tsp ground chili powder
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup chicken broth
  • 1 (8-ounce) package cream cheese, softened
  • 1 large lime, juiced (optional)
  • 3 tbsp fresh cilantro, chopped (optional)
  • Toppings: cheese, sour cream, tortilla chips, avocado, lime, cilantro

Equipment

  • 6-quart Crock-Pot
  • Mixing whisk
  • Mixing Bowls

Method
 

  1. Add beans, chicken, green chiles, tomatoes, enchilada sauce, chili powder, cumin, paprika, salt, pepper, and chicken broth to the slow cooker. Stir well, spreading ingredients evenly so chicken isn’t overlapping.
  2. Cover and cook on LOW 5–7 hours or HIGH 3–5 hours, until chicken is fully cooked (165°F and easy to shred).
  3. Remove chicken to a bowl. Add softened cream cheese to the slow cooker, whisk, then cover and cook on HIGH for 10–20 minutes until melted. Whisk until smooth.
  4. Shred or slice chicken, then stir it back into the soup. Add lime juice and cilantro if desired. Adjust seasoning.
  5. Ladle soup into bowls and add toppings like cheese, sour cream, tortilla chips, or avocado. Serve hot.

Notes

Use mild green chiles for less heat, fire-roasted for more flavor. Full-fat brick-style cream cheese works best for creaminess. Adjust broth for a thinner soup if desired. Toppings (like cheese, sour cream, and avocado) not only add flavor but also mellow the spice.
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