This Crock Pot Green Enchilada Chicken Soup is rich, creamy, and bursting with zesty green enchilada flavor! Made with tender chicken thighs, salsa verde, and a velvety cream base, it’s the perfect set-it-and-forget-it meal for busy weeknights. Low-carb, high-protein, and packed with Mexican flavors!
🛒 Ingredients
✔ 6 boneless, skinless chicken thighs, diced (or substitute with chicken breasts) 🍗
✔ 4 oz salsa verde (for that tangy, mildly spicy kick!) 🌶️
✔ 1 cup heavy whipping cream (for a rich, creamy base!) 🥛
✔ ½ teaspoon salt 🧂
✔ ½ teaspoon black pepper 🌿
✔ 2 teaspoons cumin (adds warmth & depth!) 🌶️
✔ 1 teaspoon garlic powder 🧄
✔ 1 teaspoon onion powder 🧅
✔ 1 (10 oz) can green enchilada sauce (for authentic enchilada flavor!)
✔ 4 cups chicken broth (adds depth & keeps it soupy!) 🍲
✔ 1 (4 oz) can diced green chilies (adds mild heat & flavor!) 🌶️
✔ 1 cup shredded Monterey Jack cheese (melts into creamy goodness!) 🧀
✔ ½ cup sour cream (for extra richness!)
✔ Juice of 1 lime (for a bright, fresh finish!) 🍋
✔ ½ cup chopped fresh cilantro (for garnish & flavor!) 🌿
Optional Add-Ins for Extra Flavor:
✔ ½ teaspoon smoked paprika (for a subtle smoky depth!)
✔ 1 can (15 oz) white beans (for added heartiness!)
✔ 1 cup corn kernels (for a slightly sweet crunch!) 🌽
👨🍳 Step-by-Step Instructions
1️⃣ Prep the Crock Pot
- Add diced chicken, salsa verde, salt, pepper, cumin, garlic powder, onion powder, green enchilada sauce, green chilies, and chicken broth into the slow cooker.
2️⃣ Slow Cook to Perfection
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
3️⃣ Add the Creamy Goodness
- Stir in heavy whipping cream, shredded cheese, and sour cream.
- Cook for another 20–30 minutes on LOW, stirring occasionally, until the cheese is melted and the soup is creamy.
4️⃣ Finish with Freshness
- Stir in lime juice and chopped cilantro right before serving for a fresh, zesty boost!
🍽️ How to Serve
✔ Top with Crispy Tortilla Strips – Adds a crunchy bite! 🌮
✔ Sprinkle with Extra Cheese & Avocado Slices – For extra richness! 🧀🥑
✔ Pair with Warm Flour or Corn Tortillas – To soak up all that creamy goodness! 🌯
🛠️ Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let soup cool completely, then freeze for up to 3 months.
- Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring between. (Add a splash of broth if it thickens!)
💖 Why You’ll Love This Recipe
✔ Super Creamy & Flavorful – A rich, cheesy, and satisfying soup!
✔ Slow Cooker Convenience – Just toss everything in & let it cook!
✔ Perfect for Meal Prep – Stays delicious for days!
✔ Low-Carb & Keto-Friendly – A perfect comfort meal with minimal carbs!
This Crock Pot Green Enchilada Chicken Soup is easy, creamy, and bursting with flavor! Make it tonight and enjoy a bowl of cozy, Mexican-inspired goodness! 🥣🔥
💬 Tried this recipe? Let me know how it turned out in the comments below! ⬇️🌿