When you’re craving something bold, comforting, and just a little bit spicy, Green Enchilada Chicken Soup hits the spot. This slow cooker chicken soup is everything you love about creamy chicken chili—only better. With green chiles, tender chunks of chicken, and white beans all simmered in a velvety, flavor-packed broth, this soup is a weeknight winner you’ll want on repeat.

Why You’ll Love Green Enchilada Chicken Soup

It’s cozy, creamy, and loaded with Southwestern flavor—perfect for chilly nights or when you’re in the mood for something hearty but not heavy. Plus, it all comes together in the Crockpot, so you can set it and forget it. Whether you’re feeding a crowd or meal prepping for the week, this green chile soup is a true kitchen hero.

Ingredients You’ll Need

2 cups cooked chicken, diced
2 cans white beans, rinsed and drained
4 oz cream cheese, cubed and softened
1 cup corn (canned or frozen)
1 can green chiles (4 oz)
1 can green enchilada sauce (14 oz) (or red, if preferred)
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
4 cups chicken broth

Optional Toppings:

Tortilla strips
Shredded cheddar cheese
Sour cream
Diced avocado
Chopped fresh cilantro

How to Make This Slow Cooker Chicken Soup

In your Crockpot, combine chicken, beans, cream cheese, corn, green chiles, enchilada sauce, spices, and chicken broth. Stir everything together.
Cover and cook on high for 2–3 hours, until the soup is hot and the cream cheese has fully melted.
Give the soup a final stir to ensure it’s creamy and evenly mixed.
Ladle into bowls and pile on your favorite toppings. Serve hot.

Tips for the Best Creamy Chicken Chili

Use leftover rotisserie chicken for an easy shortcut.
Want a little heat? Add a pinch of cayenne or a diced jalapeño.
Blend half the soup for an extra creamy texture.
Double the batch—it’s freezer-friendly!

How This Green Chile Soup Became a Weeknight Staple

I threw this recipe together on a cold, chaotic Tuesday with whatever was in the pantry. The result? A creamy, cheesy, flavor bomb of a soup that had the whole family asking for seconds (and thirds). Now, it’s our go-to when we want something comforting without the fuss.

What to Serve with Green Enchilada Chicken Soup

Warm cornbread or flour tortillas
A fresh green salad with lime vinaigrette
Lime wedges for an extra citrusy pop
Your favorite Netflix binge and a fuzzy blanket

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave, stirring occasionally. It also freezes well—just let it cool completely, then freeze in portions for up to 2 months.

FAQs

Can I use red enchilada sauce instead?

Totally! It’ll be slightly richer and spicier.

Can I make this soup dairy-free?

Try a dairy-free cream cheese and skip the cheddar/sour cream toppings.

Will it thicken as it cools?

Yes! Just add a splash of broth or water when reheating if needed.

Can I cook it on low instead?

Yes, 4–6 hours on low works great.

A Bowl of Bold, Creamy Comfort

With its bold flavor and creamy base, Green Enchilada Chicken Soup is a comfort food classic with a Southwestern twist. Whether it’s Taco Tuesday or just a regular weekday, this soup delivers big flavor with minimal effort.

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