Dinner

Crock Pot Green Enchilada Chicken Soup Recipe

Byrami Hayes March 25, 2026March 25, 2026

Introduction

This Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful meal perfect for any day of the week. Packed with tender chicken, creamy cheeses, and a touch of spice from green enchilada sauce, it’s an easy slow-cooker recipe that warms you from the inside out.

A close-up of a black bowl filled with creamy, light yellow soup with visible green peas and small pieces of shredded chicken mixed in. The soup has a thick texture with some herbs like cilantro sprinkled throughout. A silver spoon lifts a portion of the soup, showing chunks of white chicken, melted cheese strings stretching down, and green herbs on top. In the background, there are blurred green bell peppers on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless skinless chicken thighs, diced
15 oz canned white beans, drained and rinsed
28 oz green enchilada sauce
4 oz salsa verde
½ tsp salt
½ tsp pepper
1 cup heavy whipping cream
2 cups shredded Monterey Jack cheese
8 oz cream cheese, diced into small pieces
3 cups chicken broth
1 tablespoon cornstarch

Instructions

Step 1: Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot. Stir gently to combine.
Step 2: Cover and cook on LOW for 5–6 hours or on HIGH for 3 hours until the chicken is tender.
Step 3: In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth.
Step 4: Stir the cream and cornstarch mixture into the crock pot along with the shredded Monterey Jack cheese and diced cream cheese.
Step 5: Cover and continue cooking for another 30 minutes to 1 hour, until the cheese has melted completely and the soup is creamy and hot.
Step 6: Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, and a dollop of sour cream. Serve immediately.

Tips & Variations

For a spicier kick, add chopped jalapeños or a dash of cayenne pepper.
Swap Monterey Jack cheese with a Mexican cheese blend for extra flavor.
Use chicken breasts if preferred, but thighs stay juicier during slow cooking.
To make it dairy-free, omit the cream and cheeses or substitute with coconut milk and dairy-free cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent sticking. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a thick, creamy soup served in a textured white bowl, filled nearly to the top with light yellow broth flecked with green herbs and small pieces of vegetables like peas. In the center, a silver spoon lifts a generous scoop from the bowl, showing layers of shredded white chicken, melted white cheese strings stretching down, and bits of green herbs. The soup has a rich, slightly grainy texture from the mix of ingredients, with visible specks of black pepper and fresh diced onions. The background shows a soft focus of green bell peppers and a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken thighs?

Fresh chicken thighs provide the best texture and flavor, but you can use canned chicken if pressed for time. Adjust cooking times accordingly as canned chicken requires less cooking.

Is it possible to make this soup on the stovetop?

Yes, you can simmer all the ingredients (except the cream and cheeses) in a large pot on low heat until the chicken is cooked through. Then stir in the cream and cheeses, cooking until melted and creamy.