Green Chile Chicken Enchilada Soup
Chicken Tortilla Soup comes in many forms, but none are as good as this slow cooker Green Chile Chicken Enchilada Soup recipe. It has everything you would want in a Chicken Tortilla Soup recipe, plus so much more! With layers of amazing flavor, this soup is sure to be a hit with everyone in your family! Even better, this soup recipe is perfect for the crock pot and those busy nights when you need something delicious but just don’t have a lot of time.
The other day I was looking aimlessly into the refrigerator looking for something to make for dinner–we’ve all been there, right?!? It was cold outside and I was really in the soup mood so was assessing the chicken noodle soup options, but I also wanted something with more flavor to it. Plus, it needed to be a slow cooker recipe since I was working all day. That’s when the wheels started turning in my mind and this Green Chile Chicken Enchilada Soup recipe was born.
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- Cooked Chicken, shredded or chopped
- Green Chile Enchilada Sauce
- Chicken Stock (or Chicken Broth)
- Water, optional
- Canned Black Beans, drained and washed
- Frozen Corn
- Diced Tomatoes
- Diced Green Chiles
- Cream Cheese
- Minced Onion
- Minced Garlic
- Chipotle Powder
- Kosher Salt
- Shredded Mexican Blend Cheese
- Lime Juice
- Tortilla Strips
- Avocado, diced
- Lime Wedges
- Shredded Cheese or even crumbled Cotija Cheese!
- Sour Cream
Chicken Stock vs Broth
This recipe calls for chicken stock but you can easily substitute chicken broth for the stock. You might wonder what the difference between chicken stock and chicken broth is? Well, chicken stock is made with the bones of a chicken as well as aromatic vegetables and other herbs which cooks for hours. While chicken broth is made with mainly the meat of a chicken which generally cooks for a much shorter time. Broth is much lighter in color and flavor than stock which makes it great for upset tummies and dishes where you don’t want a stronger flavor. I just happened to have stock on hand after making a chicken in the Instant Pot the other day. Once the chicken was cooked and deboned, I used all those scraps and leftover broth in the Instant Pot to make several quarts of stock with it to freeze for later (my recipe coming soon!). (The leftover chicken is also the meat I used for this soup!)
Crock Pot Green Chile Chicken Enchilada Soup Instructions
While you can cook this recipe on the stove top quite easily, I wrote this recipe as a slow cooker recipe because I was busy working that day and needed a quick dump and go recipe. Stir it a couple times during the day if you can and that’s all it needs before adding the shredded cheese at the end! One caveat I have with this recipe is after dumping in all your ingredients into the slow cooker (except shredded cheese, lime juice, and optional toppings), you may have to add a cup or two of water to bring the liquid level to barely covering all the ingredients. Then cover and cook on High for 2-4 hours or on Low for 4-6 hours. About 5 minutes before the cooking time is over, stir the soup until all of the cream cheese is completely melted and then add your shredded Mexican cheese and stir until completely melted. Ladle up your soup into bowls and add a splash of lime juice to each bowl. Then top with any of your preferred toppings and enjoy!
Stove Top Instructions
If you prefer to cook this recipe on the stove top, just fill your pot with the ingredients (except the shredded cheese, lime juice, and optional toppings), bring to boil. Then reduce to simmer and simmer for 30-45 mins until everything is heated through.
Is this a Gluten Free Recipe?
This recipe can be made as gluten free. The biggest items to watch when shopping for ingredients are the green chile enchilada sauce and the tortilla strips. Both can be found in gluten free options–you can always substitute broken gluten free corn tortilla chips for the tortilla strips if you can’t find the gf option. Otherwise, just be sure none of your other ingredients have hidden gluten in them and you are home free!
How to Store Green Chile Chicken Enchilada Soup
Since this soup contains cream cheese and shredded cheese, I would not suggest freezing this soup. Dairy tends to get a weird texture after it has been frozen. Instead, you can store the soup in air-tight containers in the refrigerator for up to 3 days.
Tools Used For This Recipe
Other Great Recipes
Green Chile Chicken Enchilada Soup
Packed with flavor, this dump and go slow cooker recipe will warm up any chilly evening!
- 3 C. Cooked Chicken, shredded or diced
- 2 cloves garlic, minced
- 14 oz Frozen Corn
- 8 oz Cream Cheese
- 1 Can Diced Tomatoes
- 10 oz can Green Enchilada Sauce
- 2 Cans Black Beans
- 1 Small Can Diced Green Chiles
- 2 T Minced Onion
- 2 t. Chipotle Powder
- 1/2 t. Paprika
- 1 1/2 t. Cumin
- 4-5 C. Chicken Stock (or broth)
- 1-2 C Water, optional
- 2 C. Shredded Mexican Blend Cheese
- Splash of lime juices
- Kosher Salt
- Ground Black Pepper
- Tortilla Strips, optional topping
- Chopped Cilantro, optional topping
- Lime Wedges, optional topping
- Dab of Sour Cream, optional topping
- Diced Avocado, optional topping
- Place all ingredients--except shredded cheese, lime juice and optional toppings--in an 8 qt slow cooker. (Use optional water to bring liquid level to just above the rest of the ingredients.)
- Cook on high for 2-4 hours or low for 4-6 hours.
- Stir soup until cream cheese is completely melted. Then add shredded cheese and stir until melted.
- Ladle into bowls and add a splash of lime juice plus any of the optional toppings you want.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 610Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 97mgSodium: 1450mgCarbohydrates: 52gFiber: 10gSugar: 15gProtein: 36g
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