Easy Slow Cooker Favorite
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 4 hours (high)
- Total Time: Up to 8 hours (hands-off!)
- Cost per Serving: ~$2.80
- Calories per Serving: 310 kcal
- Servings: 6
Okay, real talk: some days are just made for slow cooker meals. This Crock Pot Green Enchilada Chicken Soup is one of those recipes I keep in my back pocket for those days — when I need dinner to cook itself while I handle everything else (homework, laundry, life).
It’s warm, flavorful, and full of that cheesy-tortilla-green-enchilada comfort we all love. With tender shredded chicken, green enchilada sauce, beans, corn, and just enough kick from jalapeño, this soup tastes like a cozy hug in a bowl — but with minimal prep and maximum flavor.
This one is a winner for busy weeknights, lazy Sundays, or any time you’re craving slow cooker chicken enchilada soup without the fuss.
What Makes This crock pot green enchilada chicken soup So Good?
For starters, I like to use organic chicken breast — not just for the flavor, but because it’s free from hormones, antibiotics, and other things I’d rather not serve my family. I grew up eating clean, wholesome chicken, and it’s still the only kind I cook with when I can find it. If organic isn’t available, I always go for at least hormone- and antibiotic-free.
This soup doesn’t require a long list of ingredients to be delicious, filling, and comforting. You get that deep enchilada flavor with just a few pantry staples — some spices, good-quality chicken stock, and your favorite green enchilada sauce. It’s honestly so simple.
What makes this chicken enchilada soup in a crock pot a little different from the rest is how it balances warmth and brightness. The cumin and oregano bring that cozy, slow-simmered flavor, and the lime juice at the end gives it a lift that makes everything taste fresh.
Add in some beans, corn, and a little heat from jalapeño — and you’ve got a full, balanced, feel-good meal. I love topping it with avocado or a swirl of sour cream. And if I’m serving it with warm tortillas or a handful of crushed tortilla chips? Everyone’s happy at the table.
Soup like this is good for the soul, but also nourishing and practical for busy families. I’m a big believer that a simple slow cooker soup can turn your whole evening around — and this one definitely does that in our house.
How to make Crock Pot Green Enchilada Chicken Soup
Ingredients Breakdown (Simple + Family-Friendly)
Chicken Breast – I use boneless, skinless breasts seasoned with salt and pepper. Chicken thighs work too!
Onion – Adds a savory base. Dice it small for even cooking.
Jalapeño – Brings a gentle heat! You can swap with a poblano pepper if your family prefers it milder.
Garlic – Always fresh, always fragrant.
Cumin + Oregano – Classic Mexican flavors that warm the whole dish.
Green Enchilada Sauce – I use homemade if I have time, but any store-bought version works just fine. Go with what you love!
Chicken Stock – Low-sodium is best so you can control the salt.
Pinto or White Beans – Adds protein and creaminess. Drain and rinse before using.
Corn – Fresh or frozen. Adds sweetness and color — and the kids love it.
Lime Juice – Brightens everything at the end.
Salt + Pepper – Taste and adjust before serving.
Optional toppings – Chopped cilantro, sour cream, diced avocado, shredded cheese, crushed tortilla chips… go wild with your favorites!
Step-by-Step Instructions
Start by grabbing your slow cooker — I use a 6-quart but anything close will work. Place your chicken breasts at the bottom. Season them with a little salt and pepper — nothing fancy, just a good base layer of flavor.
Now let’s build that cozy, spiced broth. Finely chop your onion and jalapeño (don’t forget to remove the seeds if you want it mild!). Toss those into the slow cooker, along with the minced garlic, cumin, and oregano.
Time for the star of the show — green enchilada sauce. I usually use about 1 ¼ cups of homemade sauce (if I have some in the freezer), but your favorite jarred version works great too. Pour it right over the chicken.
Next up: pour in the chicken stock. I use low-sodium so I can season as I go. Give everything a little stir — it doesn’t have to be perfect — then cover and set your crockpot to LOW for 6–8 hours or HIGH for 4 hours.
While that simmers away (and makes your kitchen smell amazing), take a little break. You deserve it.
About 30 minutes before dinner time, lift the lid and carefully remove the chicken. It should shred super easily with two forks — just pull it apart on a plate or cutting board. Add it right back to the pot.
Now stir in the beans, corn, and a splash of lime juice. That little hit of citrus brightens everything up and makes the soup feel fresh.
Let the soup cook for another 20–30 minutes uncovered to thicken slightly. Before serving, give it a quick taste and adjust the salt and pepper if needed.
Ladle into bowls and top with your favorites — chopped cilantro, a dollop of sour cream, some diced avocado, or even crushed tortilla chips for crunch. Warm tortillas on the side? Always a yes in this house.
Crock Pot Green Enchilada Chicken Soup Tips (Busy Mom-Approved & Real-Life Tested)
- Chop once, cook later – If I know the next day’s going to be chaotic, I prep the onion, jalapeño, and garlic the night before and stash them in a little container in the fridge. That way, I just toss them in while the coffee brews — no stress.
- No time to cook chicken? Been there. Grab a store-bought rotisserie chicken or leftover roast chicken. Just shred and add it during the last 30 minutes so it soaks up all those delicious flavors.
- Mild or spicy — your choice. I usually go mild for the kids, then spice up my own bowl with extra jalapeño slices or a few dashes of hot sauce. Because moms deserve flavor too, right?
- One soup, many meals. I almost always make a double batch and freeze half in single-serve containers. On crazy days, it’s a total lifesaver to pull one out and reheat.
- Toppings = transformation. Even when the soup’s super simple, a swirl of sour cream, a sprinkle of fresh cilantro, or crushed tortilla chips takes it over the top. Plus, the kids love making their own bowls “just how they like it.”
- Make it a full meal. I usually serve this crockpot enchilada soup with warm tortillas or a scoop of rice — nothing fancy, but it’s always satisfying.
Perfect Pairings (Simple, Quick & Delicious)
This crockpot enchilada soup is hearty enough to stand on its own, but when I want to turn it into a full meal (without making a second dinner), here’s what I reach for:
- Warm tortillas – Heat them directly on the stove for a slight char. Fold and dip — the kids love it!
- Quick cheese quesadillas – Just tortillas and shredded cheese, grilled in minutes. I slice them into triangles for little hands.
- Tortilla chips + guac – Store-bought chips with my go-to guacamole (or just mashed avocado + lime + salt when I’m short on time).
- Cilantro-lime rice – Leftover rice? Mix in a little lime juice, olive oil, and chopped cilantro. Done in 2 minutes and tastes amazing.
- Mini salad with lime vinaigrette – Baby greens, a squeeze of lime, olive oil, and a pinch of salt. Light and refreshing next to the soup.
- Cornbread muffins – When I have an extra 20 minutes (or a box mix in the pantry), these are always a hit with the kids.
FAQ – Real Questions from Real-Life Kitchens
Can I use chicken thighs instead of chicken breasts?
Definitely! Chicken thighs are juicy, flavorful, and work perfectly in this chicken enchilada soup in a crock pot. Just make sure they’re boneless and skinless for easier shredding.
Is this soup spicy?
Not really. The jalapeño gives it a gentle kick, but it’s still very kid-friendly. For a no-heat version, just swap it with a mild green chile or skip it entirely.
Can I use store-bought green enchilada sauce?
Yes! I do it all the time. While homemade is great, your favorite store-bought brand works just fine and saves time — which we all need!
Can I make this in advance?
Absolutely. This crockpot enchilada soup keeps well in the fridge for up to 4 days and reheats beautifully. It also freezes great (just leave off toppings until serving).
How can I make it creamy?
For a richer soup, stir in a spoonful of sour cream or a splash of heavy cream at the end. It turns the broth into something silky and indulgent.
What toppings go well with this soup?
We love it with sour cream, avocado, shredded cheese, tortilla strips, or a squeeze of lime. Everyone can build their own bowl — it’s a fun dinner win!
Looking for More Cozy Slow Cooker Soups?
If you’re anything like me, once fall hits, I’m living for soups that basically cook themselves.
For another bowl of comfort, try my Lemon Spinach Ginger Chicken Soup. It’s light, nourishing, and perfect for when someone in the house needs a little immune boost — or just a warm hug in soup form.
And if you’re craving something creamy and hearty, you have to check out this Creamy Sausage Tortellini Soup from BoldBitesHub. It’s rich, loaded with flavor, and made in the crockpot — perfect for a no-fuss, feel-good dinner.
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Crock Pot Green Enchilada Chicken Soup
- Total Time: 6–8 hours (mostly hands-off!
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Crockpot Enchilada Soup is the ultimate busy-mom dinner: warm, comforting, and full of bold Mexican flavors — with minimal effort! Made with tender shredded chicken, green enchilada sauce, pinto beans, corn, and a touch of lime, it simmers low and slow for a cozy, satisfying bowl that the whole family will love. Top it off with sour cream, avocado, or crunchy tortilla strips for a weeknight win.
Ingredients
1 lb skinless chicken breasts, seasoned with salt and pepper
1 medium onion, chopped
1 jalapeño, seeded and finely chopped (or sub with poblano pepper)
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1¼ cups (15 oz) green enchilada sauce (homemade or store-bought)
4 cups reduced sodium chicken stock
15 oz pinto or white beans, rinsed and drained
1 cup corn (fresh or frozen)
2 tablespoons lime juice
Salt and pepper, to taste
Optional Toppings:
Chopped cilantro
Sour cream
Diced avocado
Shredded cheese
Tortilla strips or chips
Instructions
Start by placing the seasoned chicken breasts at the bottom of your slow cooker. Add the chopped onion, jalapeño, garlic, cumin, and oregano. Pour in the green enchilada sauce and chicken stock, and give everything a gentle stir to combine. Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is fully cooked and shreds easily.
About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot. Stir in the pinto or white beans, corn, and fresh lime juice. Let the soup cook uncovered for 20–30 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and serve hot with your favorite toppings like sour cream, avocado, chopped cilantro, and tortilla chips. It’s cozy, simple, and full of flavor!
Notes
For a creamier version, stir in a splash of heavy cream or a dollop of sour cream just before serving.
Want it spicier? Add extra jalapeño or a pinch of cayenne.
This soup freezes beautifully — skip toppings and freeze in individual portions for easy reheating.
You can also use cooked rotisserie chicken and reduce cook time to 2–3 hours on low.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1bowl
- Calories: 310kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 28g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
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This Crock Pot Green Enchilada Chicken Soup has quickly become one of my favorite “set-it-and-forget-it” meals. It’s warm, nourishing, and full of those bold, comforting flavors we all love — but without any of the fuss.
What I love most about this chicken enchilada soup in a crock pot is how easy it is to make with pantry staples. Whether it’s a weeknight dinner after school chaos or a Sunday meal prep win, it’s the kind of recipe that works around your life — not the other way around.
Plus, the toppings make it fun and customizable for everyone at the table. Add a little avocado here, a dollop of sour cream there — and just like that, you’ve got a meal that feels extra special with almost no extra work.
If you try this slow cooker chicken enchilada soup recipe, I’d love to hear how it turns out for you! Leave a comment, share a pic, or tag me on Instagram or Pinterest @SavorAtHome — it truly makes my day to see your creations.
i love
★★★★★