Crock Pot Green Chile Enchilada Soup

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Crock Pot Green Chile Enchilada Soup - a new favorite soup recipe that is easy to make AND delicious! { } Packed with chicken, green chiles, corn, rice, and mixed with lots of spices and cheeses.

Seriously, there is something about warm, delicious soup recipes and the holidays that make me so incredibly giddy! I think more than anything soup reminds me of the cooler weather which usually means the holidays are close by and that truly brings a smile to my face. There are just so many wonderful traditions to celebrate this time of year and so many fun things to do as a family. This will be our second year away from family for the holidays, which makes me sad, but I’m excited for the opportunity to start some new traditions with our own little family. 😉

This recipe that I will be sharing with you today has to be a NEW favorite. It was SOO easy to make and turned out fabulous!! We’ve always been suckers for Green Chiles and Enchiladas so making a soup version of these things sounded wonderful. This recipe comes from Scattered Thoughts of a Crafty Mom. I ended up doing a simpler version of it and was very pleased with the outcome. I loved it so much I even insisted my mom make it for a church function last week. She said it was a hit! She agreed that it was very simple to make as well. The combination of the chicken, green chiles, spices, corn and cream cheese make this recipe irresistible. OH, and you can’t beat throwing everything in the crock pot and having a delicious meal within a few hours. Pretty amazing!

If you’re a sucker for Mexican dishes like us AND soup, then you’ll definitely want to give this a try. I have a feeling we will be making several more times during Soup Season. :)





Silicone Ladle

Here’s the printable recipe for the Crock Pot Green Chile Enchilada Soup:

4.6 from 11 reviews
Crock Pot Green Chile Enchilada Soup
  • 4 chicken breasts (cooked and shredded)
  • 2 - 14.5 oz cans chicken broth
  • 2 - 15 oz. cans mild green enchilada sauce
  • 2 - 4 oz. cans diced green chiles
  • ⅔ cup water
  • 1½ TB cumin
  • 1 TB chili powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ⅔ cup corn (if frozen, thaw out)
  • ⅔ cup instant rice
  • 1 - 8 oz. bar cream cheese (cubed)
  • salt and pepper
  • Monterrey Jack Cheese
  1. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
  2. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
  3. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

Crock Pot Green Chile Enchilada Soup - a new favorite soup recipe that is easy to make AND delicious! { } Packed with chicken, green chiles, corn, rice, and mixed with lots of spices and cheeses.Crock Pot Green Chile Enchilada Soup - a new favorite soup recipe that is easy to make AND delicious! { } Packed with chicken, green chiles, corn, rice, and mixed with lots of spices and cheeses.

Not sure how one couldn’t LOVE this recipe?

Yes, it really is THAT good!

There really is nothing better than eating a delicious and warm bowl of soup on a cool day. I think you’d agree if you try this recipe as well. :)

For my other TOP favorite recipes on the site be sure to check out:

The easiest and yummiest soup ever - Cheesy Potato Soup - just throw it in the crock pot and you're set! Hashbrowns, cheese, butter, cream of chicken, cream of celery, and half and half make this the yummiest soup!!

Cheesy Potato Soup

Delicious Mexican Chicken and Corn Soup - this recipe is so simple and can be made in 20 minutes! Ingredients include chicken, corn, tomatoes, cheese, & lots of seasonings!

Mexican Chicken and Corn Soup

Delicious White Chicken Chili Recipe - one of the heartiest soup recipes ever! We love having this for dinner. Chicken, beans, cheese, and lots of spices!!

White Chicken Chili

Okay, okay, I do have lots of favorites!!

For all soup recipes on the site be sure to go HERE.

For all recipes go HERE.

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Crock Pot Green Chile Enchilada Soup - a new favorite soup recipe that is easy to make AND delicious! { } Packed with chicken, green chiles, corn, rice, and mixed with lots of spices and cheeses.

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Lil' Luna
Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.
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About Lil' Luna

Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.

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  1. 1

    Oh yum! I’m always looking for new crockpot recipes…thanks for sharing Kristyn! :)
    Rebecca+Cooper recently posted..Pumpkin Belgian WafflesMy Profile

  2. 3

    Looks sooo yummy…just to be clear, I would add the rice uncooked to the pot, correct?

  3. 5

    Have you cooked it on low for 7 hours vs high for 3.5?

  4. 6

    Hi! I was wondering if you’d ever added frozen or defrosted chicken breasts to this and cooked for longer? I’m hoping to make this Halloween night but have such crazy day I was hoping to start it and come back to it later. Thanks so much! It looks amazing!

    • 7

      I haven’t used frozen chicken before but think you could definitely add some frozen shredded chicken at the beginning and it would be fine, or I would take the chicken out in the morning and let it unthaw and throw it right in before you start the soup. 😉

  5. 8

    I want to try the Crock Pot Green Chile Enchilada Soup. It asks for 4 chicken breasts. They come in many sizes. Could anyone give me an idea of how many pounds they have used?


  6. 11

    They all sound wonderful.. Thank you for sharing..

  7. 12

    Why won’t this recipe print? :(

  8. 13

    Anybody ever substitute wild rice for instant rice and plain nonfat yogurt for the cream cheese?

  9. 14

    My daughter invited us over and WOW it was delicious and we all wanted more and the recipe. Thank You

  10. 15

    Found your website by someone posting this recipe on Facebook. This recipe sounds delicious and was thinking of trying it tonight, but have a quick question…I have never used instant rice and I’m assuming it cooks quick lol, but I only have regular long grain rice. Do you think it would be okay to use that instead?

    • 16

      Gracie R. if you use regular long grain rice you will then need to add it in earlier so it has more time to cook. The regular rice takes much long then the instant. I could only find 10oz cans of the Mild Green Chile Enchilada sauce so I am adding 3 of those instead of 2 15oz cans and I am hoping it works fine! Good Luck :)

  11. 17
    Sharks McCaskill :

    Love the yummy soups

  12. 18

    Made the green chili enchilada soup today and while it was delicious, it didn’t look exactly like the picture. When the cumin and cili powder were added it made the soup a light brown color. I used tablespoons as the recipe indicated TB, was that correct? Also, the cream cheese, was it supposed to melt into the soup because it did not. My guests thought it tasted good but the color was a little off putting.

    • 19

      So sorry about that, Sharon. I made this soup just as the recipe states. And yes, my cream cheese did melt all the way. There may have been a few small chunks but nothing noticeable. And yes, the TB is correct. Not sure what happened, but if you don’t like the color I suggest adding more cheese or lessesning the cumin and chili powder… it may lighten it up a bit. 😉

    • 20

      I did a similar recipe and because my cream cheese was cold, it took awhile to get it to totally melt. I’ll make sure it’s at room temp next time. This looks delicious and gotta try it!

  13. 22

    Made this today…..fantabulous!!!! I made a couple revisions… I used a cup of fresh green chile from Hatch NM… and I also added black beans to it. which I know is not typically in an chicken enchilada but usually on the side. I also marinated my chicken breast in a lime infused tequila before cooking & shredding…cant get any more Mexican than that. This is such a hit…it will be on our menu for our Super Bowl party in February.
    Thank You.

  14. 24
    melynda hernandez :

    I’m making this today, quick question….I’m guessing you cook the chicken and shred it before adding to the crock pot?

    • 25
      melynda+hernandez :

      Haha jk blonde moment

      • 26

        LOL! No worries. Let me know how you like it. 😉

        • 27
          Lovin"mesomemexicanfood :

          Just thought I’d just say that I’ve done it both cooked the chicken first and put it in frozen and raw. Either way works fine although shredding the chicken is a little messier once it is in all the soup but you can scoop it out, shred it, and then add it back in. I did cook it on high when the chicken was raw to make sure it was fully cooked. My kids and I love, love, love this soup. Have anything else similar?

  15. 28

    Has anyone tried to half the recipe? Just wondering if cooking time is still the same.

  16. 30
    Linda Brummett :

    Just wondering. Has anyone ever made this with ground beef instead of chicken?

  17. 32

    I have made the chicken enchilada soup twice now and my family loves it. this time we are trying it with leftover turkey..thanks so much for recipe. i took it to work for people to try as well.

  18. 34

    Doubled this recipe and made it today! Amazing!!! I like a little more rice, so I had an extra bowl on the side, avocados and tortilla strips. Thank you!!

  19. 36

    This is a really easy and great tasting soup, however, 4 chicken breasts, even of the smallest size are way too much. If you are looking for soup and not chili, only use two small chicken breasts.

  20. 38

    I (accidentally) left the cream cheese in this recipe and it was still really delicious! So if you are looking to keep it lighter, try that!

    • 39

      Good idea!! Unfortunately, my hubby is obsessed with cream cheese and I know he’d make sure I add the cream cheese. 😉 Maybe one of these I’ll try and sneak it out for a lighter version. 😉

      • 40

        I mean, aren’t we all? Haha, I really couldn’t believe I left it out, it was so good without it. It surprised me!

  21. 41

    Just tried this recipe tonight. OMG! its absolutely delicious and my family loved it! Can’t wait to make it for my girl’s luncheon. Its perfect!

  22. 42

    This soup is totally awesome!!! My whole family loved it. Try it, you won’t be disappointed!!

  23. 44

    thank you for the recipe! as soon as i found it, i had to make it. just a note to others…i had an issue, like someone else mentioned, with the cream cheese melting all the way. i had little clumps of white floating like yummy islands in a sea of delicious, lol. the two issues i could imagine are 1. i used neufchatel (aka low-fat) cream cheese, or 2. the cubes weren’t small enough. i’m thinkin’ more #1 though, because i let the soup cook an extra half hour to try and allow more time for the cheese to melt. it didn’t really help. so, anyone contemplating making this, go for the non-low-fat cream cheese. regardless…it was soooo good. thank you!!

  24. 45

    I love soup

  25. 47

    Hi there mates, pleasant paragraph and pleasant urging commented at this place, I am
    actually enjoying by these.
    personalfitnesstrainer recently posted..personalfitnesstrainerMy Profile

  26. 48

    This recipe saved my life, last day of the month pantry pretty bare, a can of green enchilada sauce, chicken in the freezer, a can of corn, cupboard full of spices and stroke of luck when i found a little bag of instant rice untouched for months(my family would normally kill me not making pot of real rice with a meal). with a little help from google i came across this and was able to make a great meal. I dont normally cook food south of the border style(im just very unfamiliar with it, asian foods are my forte) but i sure like to eat it and this recipe was just what i needed today. ty so much.

  27. 49

    Great recipe. My aunt made this soup and it was a hit with my entire family. So I decided to try to make it myself. Though I did change it up a bit. I doubled up on the spices, then I also added Cajun spice, and a few pinches on cayenne pepper for some heat. Instead of 2/3 cups of Rice, I added a whole cup. It made my apartment smell amazing. Though, I must say that it seems to serve more than 4-6 people. I had two big bowls, and it barely made a dent.

  28. 50

    Oh.My.Goodness! This was absolutely amazing! I also used low fat cream cheese because we are trying to slim down and had the “chunk” issue but just mushed them out with a spoon. Can you tell me if this freezes well please?

    • 51

      Unfortunately, I haven’t tried freezing it, but I imagine it would be okay without the toppings. Then, I’d heat it up and add the garnish on top. 😉

  29. 52

    Have you tried the recipe without cumin? I am allergic to cumin, but the soup sounds wonderful. I know my family would love it.
    Linda Sue recently posted..True Wicked Weather StoriesMy Profile

  30. 54

    Ohhh, I made this recipe tonight and it was fabulous! I put regular rice in from the start and cooked it on high for 4 hours. We’re also dairy free so I used Daiya cream cheese substitute (but only 4 oz) and it was delish! Thanks Krystin!

  31. 56

    Just wanted to share that I made this soup for a contest at work today and I WON! It’s soooo good. This was my first time making it but I will definitely be making it again!!!

  32. 57
    Ashley Matsko :

    Thank you for mentioning green chile! We would love to send you a free box of our Hatch Green Chile to say thank you. If you’re interested, please send me an email with your heat preference and address.

  33. 58

    any suggestions for substituting out the cream cheese? That’s the only thing putting me off from this recipe, everything else sounds delicious!

  34. 59

    Made this on a campfire in my dutch oven. Wonderful out here in the wilds of S.W. Utah, so good it will be a staple in all my camps from now on! Thanks so much and I will be looking forward to trying more of your recipes on every trip!

  35. 63

    Is this by chance gluten free?

    • 64

      I’m not a pro on everything that gluten free need to avoid…take a look at the ingredients and hopefully, you can tell right away. I’m sorry, I wish I knew!! I need to study that more!!

  36. 65

    I thought the overall flavor of this was outstanding! I loved the cumin and the spices with the addition of the rice and corn. I used a shredded rotisserie chicken due time constraints and it was perfect. The only thing I would say is the entire block of cream cheese made it incredibly rich. It was almost like a chowder instead of a soup. If I were to make this again (which I definitely will) I would probably use 1/3 of the block of cream cheese so it is a bit lighter and more soup like. It was really tasty for sure! Thanks for the recipe!