Slow Cooker Creamy Green Chile Chicken Enchilada Soup: 3 Easy Steps to Perfection

If you’ve ever wished dinner could just magically appear without you hovering over the stove, this Creamy Green Chile Chicken Enchilada Soup is about to make your week. It’s the kind of meal that feels like a warm hug—creamy, a little zesty, and just hearty enough to make even the busiest Tuesday night feel special.

The best part? You let your slow cooker do the heavy lifting while you get on with, well… life. Whether you’re juggling kids’ homework, a work deadline, or just trying to sneak in a moment of peace with your coffee, this recipe has you covered.

Why You’ll Love This Creamy Green Chile Chicken Enchilada Soup

• Set it and forget it – Pop everything in the slow cooker and walk away.
• Creamy without the guilt – Thanks to Greek yogurt and a touch of cream cheese.
• Packed with flavor – Green chiles, enchilada sauce, and spices give it that Southwest kick.
• Crowd-pleaser – It’s mild enough for kids but tasty enough to impress guests.

Ingredients You’ll Need

• 1 ½ pounds boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (green chile powder if possible)
• Kosher salt & fresh ground black pepper, to taste
• 8 oz diced green chiles
• 15 oz can green enchilada sauce (I love the Hatch brand)
• 4 cups low sodium chicken broth
• 2 (15 oz) cans cannellini beans, drained & rinsed
• 1 cup frozen corn
• 4 oz low-fat cream cheese, room temperature
• 1 cup plain Greek yogurt (2% or whole milk works best)

Toppings (optional but highly encouraged):

Shredded Monterey Jack cheese, cilantro, avocado slices

How to Make Slow Cooker Creamy Green Chile Chicken Enchilada Soup

1. Load the slow cooker.
   Place your chicken breasts right into the bottom of the slow cooker—no need to cut them up, they’ll shred beautifully later. Sprinkle in the garlic powder, onion powder, cumin, and chili powder. Add a pinch of salt and a good grind of black pepper. Now, pour in the diced green chiles, green enchilada sauce, chicken broth, beans, and frozen corn. Give everything a good stir so the spices are evenly distributed and the chicken is nestled under the liquid.
2. Set it and walk away.
   This is where the magic happens. Cover with the lid and let the slow cooker do its thing—low for 6 hours, medium for 4 hours, or high for 3 hours. While it simmers, the flavors will mingle and the chicken will turn tender enough to fall apart at the touch of a fork. Bonus: your kitchen will smell incredible all day long.
3. Shred the chicken.
   When cooking time is up, carefully lift the chicken breasts out and set them on a cutting board or plate. Let them cool for a few minutes so you don’t burn your fingers. Use two forks to pull the meat apart into bite-sized shreds. This step only takes a few minutes, but it’s what gives the soup its hearty, satisfying texture. Return the shredded chicken to the slow cooker and stir it in.
4. Get creamy.
   Add the cream cheese straight into the hot soup. Whisk or stir until it completely melts and blends into the broth, turning it luxuriously smooth.
5. Add the yogurt last.
   Turn off the slow cooker (this is important—too much heat can cause yogurt to curdle). Whisk in the Greek yogurt right away so it blends smoothly without clumping. This step gives the soup its creamy tang and boosts the protein without making it heavy.
6. Serve & enjoy.
   Ladle the soup into bowls and top with a generous sprinkle of shredded Monterey Jack cheese, a few sprigs of fresh cilantro, and creamy slices of avocado. The toppings aren’t just pretty—they add layers of flavor and texture that make each spoonful extra satisfying.

Cooking Tips & Tricks

• No green chile powder? Regular chili powder works just fine—your soup will still taste amazing.
• Want extra heat? Toss in a chopped jalapeño or use hot green enchilada sauce.
• Make it ahead. This soup reheats beautifully, making it perfect for meal prep.
• Thicker texture? Mash some of the beans before adding them to the pot.

A Little Backstory

I first made this soup during one of those “everything’s happening at once” weeks—you know the kind. Between a parent-teacher meeting, a last-minute work project, and my fridge looking like it had been raided by a pack of raccoons, I needed a miracle dinner. This one came through, and now it’s a regular in my slow cooker rotation.

FAQs About Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Bringing It All Together

This Creamy Green Chile Chicken Enchilada Soup is proof that comfort food doesn’t have to be complicated. With just a few minutes of prep and your slow cooker doing the hard work, you’ll have a warm, hearty, and irresistibly creamy dinner that tastes like you spent all day in the kitchen.

Your house will smell amazing, your family will think you’re a kitchen wizard, and you’ll get to enjoy a bowl of pure cozy bliss. Now that’s what I call a win.

More Cozy Slow Cooker Recipes to Try Next

If you loved this Slow Cooker Creamy Green Chile Chicken Enchilada Soup, you’ll want to keep the comfort food vibes going with these delicious and easy slow cooker favorites:

• Warm up with a hearty bowl of Cowboy Soup — a protein-packed classic that’s perfect for busy weeknights.
• Switch things up with Slow Cooker Chicken and Rice, a family-friendly dish that’s as simple as it is satisfying.
• Add a little zest to your dinner rotation with Slow Cooker Queso Chicken Tacos — creamy, cheesy, and irresistibly flavorful.
• For a hearty one-pot meal, try Crockpot Hamburger Potato Casserole — pure comfort in every bite.

Slow Cooker Creamy Green Chile Chicken Enchilada Soup

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• Author: Mounia
• Total Time: 6 hours 10 minutes (low)
• Yield: 6 servings 1x

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Description

A cozy, flavorful Slow Cooker Creamy Green Chile Chicken Enchilada Soup made with tender shredded chicken, green chiles, creamy broth, and hearty beans. Perfect for easy weeknight dinners or weekend comfort meals.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless skinless chicken breasts

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon ground cumin

• 1 tablespoon chili powder (green chile powder if possible)

• Kosher salt and fresh ground black pepper, to taste

• 8 oz diced green chiles

• 15 oz can green enchilada sauce (Hatch brand recommended)

• 4 cups low sodium chicken broth

• 2 (15 oz) cans cannellini beans, drained and rinsed

• 1 cup frozen corn

• 4 oz low-fat cream cheese, room temperature

• 1 cup plain Greek yogurt (2% or whole milk works best)

Optional Toppings:
Shredded Monterey Jack cheese, fresh cilantro, avocado slices

Cook Mode Prevent your screen from going dark

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Instructions

1. Add chicken, garlic powder, onion powder, cumin, chili powder, salt, pepper, diced green chiles, enchilada sauce, chicken broth, beans, and corn to the slow cooker. Stir to combine.

2. Cover and cook on low for 6 hours, medium for 4 hours, or high for 3 hours.

3. Remove chicken breasts, let cool slightly, then shred with two forks. Return shredded chicken to the slow cooker.

4. Whisk in cream cheese until melted and incorporated.

5. Turn off the slow cooker and whisk in Greek yogurt immediately to prevent curdling.

6. Serve with toppings of choice—cheese, cilantro, and avocado slices.

Notes

For extra heat, add chopped jalapeños or use hot green enchilada sauce.
Dairy-free? Swap cream cheese and yogurt for plant-based alternatives.
To thicken, mash some of the beans before adding them to the slow cooker.

• Prep Time: 10 minutes
• Cook Time: 6 hours (low)
• Category: Soup
• Method: Slow Cooker
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 Serving
• Calories: 310 kcal
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 75 mg