Crockpot chicken enchilada soup is a simple and easy crockpot soup that is loaded with boneless chicken, green enchilada sauce, cream cheese, salsa verde, and more.
A simple and satisfying slow cooker chicken enchilada soup that you can top with your favorite Tex-Mex toppings. Tortilla strip chips, sour cream, shredded cheese, and more.
This Crockpot Soup Recipe Is…
- Made with boneless chicken
- Easy Prep
- Crockpot Soup Recipe
- Reheats Well
- Simple Ingredients
Ingredients and Alternatives
Chicken – So any boneless and skinless chicken works. You can use thighs or breast meat if you would like.
Green Enchilada Sauce – So I reached for green enchilada sauce, but you could easily swap with a red sauce if you prefer.
Chicken Stock – Reach for chicken stock or broth, or Better than Bouillon base as another option.
Heavy Cream – This can be half and half or a heavy whipping cream.
Shredded Cheese – White cheddar or even a Monterey Jack cheese are my two go-to’s.
Cream Cheese – Make sure the cream cheese is at room temperature.
Salsa Verde – Find this at your grocery store by the salsa and canned tomatoes.
Salt and Pepper – Season to taste.
How to Make Chicken Enchilada Soup
Full steps for this crockpot green enchilada chicken soup recipe are in the printable recipe card. This is a visual walk through on how to make.
Step One: Add your chicken into your crockpot. Then season with salt and pepper.
Step Two: Now add in the broth, enchilada sauce, and cook on low as directed. You want to ensure the chicken reads 165 degrees F.
Step Three: After the chicken is fully cooked, remove the chicken from the crockpot, and shred the meat.
Step Four: Next, return the chicken to the crockpot, and add in the salsa verde, shredded cheese, and softened cream cheese. Mix and once it is combined, serve.
Topping Ideas
- Sour Cream
- Bell Peppers
- Jalapenos
- Guacamole
- Shredded Cheese
- Tortilla Chips
Storing Leftovers
One thing that is nice with this slow cooker enchilada soup is you can store leftovers for 2-3 days in the fridge. This enchilada soup reheats really well.
You will find since it has the heavy cream and the cream cheese it will not thaw well. It will have a curdled texture when you go to reheat it.
FAQs
If you want to thicken tortilla soup all you have to do is add 1 teaspoon of cornstarch with cold water in a small bowl. Mix well and then stir it into the hot soup. It will begin to thicken.
Chicken stock is made with cooking down bone parts of chicken. Then chicken broth tends to be made with the meat portion of the chicken.
Chicken is done when it reaches 165 degrees internally. Make sure to use a meat thermometer to check the chicken to ensure it is fully cooked.
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Crockpot Chicken Enchilada Soup
Crockpot Chicken Enchilada Soup is a delicious shredded chicken soup loaded with green enchilada sauce, cream cheese, heavy cream and more. This is an easy crockpot soup recipe.
Ingredients
- 2-3 chicken breasts (boneless and skinless)
- 28 ounces green enchilada sauce
- 3 cups chicken stock
- 6 ounces salsa Verde
- Salt and Pepper
- 1 cup heavy cream, or half and half
- 2 cups shredded cheese
- 6 ounces cream cheese, softened
Instructions
- In your crockpot you will add your chicken breast, and then season with salt and pepper.
- Pour in the enchilada sauce, and chicken broth and cook on low heat for 6-7 hours. You want the chicken to be fully cooked.
- Remove the chicken, and shred with two forks. Then return chicken to slow cooker. Add in the salsa Verde, cream cheese, shredded cheese and heavy cream. Mix to combine.
- Once all the cheese is melted, ladle up this chicken enchilada soup! Top with your favorite toppings.
Notes
Chicken - You can use any boneless chicken. Make sure that you remove skin if the chicken does have skin on.
Enchilada sauce - I love green enchilada sauce. If you want you can swap it out with a red sauce if you prefer that flavor.
Storing - This enchilada soup will store for 2-3 days in the fridge. Reheat on the stovetop or in the microwave.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 445Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 125mgSodium: 1182mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 26g
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