Description
This Slow Cooker Green Enchiladas Chicken Soup is a cozy, creamy comfort meal that practically cooks itself. Made with tender shredded chicken, tangy green enchilada sauce, cream cheese, and Monterey Jack, it’s rich, flavorful, and perfect for busy weeknights or lazy weekends.
Ingredients
2.5 lbs boneless, skinless chicken breasts or thighs
28 oz green enchilada sauce
24 oz chicken broth
1 cup half and half or heavy cream
2 cups shredded Monterey Jack cheese
4 oz cream cheese, softened and cubed
4 oz green salsa (salsa verde)
Salt and pepper, to taste
Optional toppings: sour cream, sliced jalapeños, cilantro, crushed tortilla chips
Instructions
Combine Ingredients: Add chicken, green enchilada sauce, and chicken broth to a 6-quart slow cooker. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender.
Shred Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
Add Dairy: Stir in Monterey Jack cheese, softened cream cheese, half and half, and salsa verde. Mix well until melted and creamy.
Season & Serve: Adjust with salt, pepper, or a splash of hot sauce. Serve hot with desired toppings.
Notes
For a thicker soup, leave the lid off for 20–30 minutes before serving.
For a spicier version, use medium enchilada sauce or add diced green chilies.
Store leftovers in an airtight container for up to 3 days—flavors deepen overnight!
To freeze, omit dairy before freezing. Add cheese and cream after reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 135 mg