I LOVE SOUPS!!! 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. š
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 Crock Pot Chicken Enchilada Soup 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!
We will definitely be making this recipe on a regular basis since it’s so easy and so delicious!!
Here is the FULL RECIPE VIDEO:
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Crock Pot Chicken 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
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
- After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
- Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.
Products Featured in this Recipe:
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Crock Pot
Ladle
Can Opener
Utensils
For anotherĀ favorite soup recipe,Ā check out:
And for more favorite soups, check out:
ENJOY!
Ā
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About Lil' Luna
Oh yum! I’m always looking for new crockpot recipesā¦thanks for sharing Kristyn! š
Rebecca+Cooper recently posted..Pumpkin Belgian Waffles
It’s a great one, Rebecca! You’ll love it. š
Looks sooo yummy…just to be clear, I would add the rice uncooked to the pot, correct?
Correct. It cooks in the pot. š
Have you cooked it on low for 7 hours vs high for 3.5?
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!
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. š
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?
Thanks,
Geri
I used two large boneless breasts and it was plenty of meat for us š
YES, 2 large boneless chicken breasts works well or 3-4 medium breasts does too. š
They all sound wonderful.. Thank you for sharing..
Why won’t this recipe print? š
Anybody ever substitute wild rice for instant rice and plain nonfat yogurt for the cream cheese?
My daughter invited us over and WOW it was delicious and we all wanted more and the recipe. Thank You
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?
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 š
I used cooked regular rice because I didn’t have instant. It was so good! My son told me to make sure I didn’t loose the recipe!
Thanks so much for sharing that Vivian!! So, glad it worked out!!
Love the yummy soups
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.
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. š
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!
Thanks so much!! Hope you like it!!
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.
Your modifications sound great!! SO glad it was a hit!
Love these mods! Do you subbing the cream cheese for greek yogurt would work out?
I’m making this today, quick question….I’m guessing you cook the chicken and shred it before adding to the crock pot?
Haha jk blonde moment
LOL! No worries. Let me know how you like it. š
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?
Has anyone tried to half the recipe? Just wondering if cooking time is still the same.
I have halved this before and just cooked it and just cooked it a half hour less. š
Just wondering. Has anyone ever made this with ground beef instead of chicken?
I have yet to try it with ground beef, but I think it would be okay. Turkey would also work really well.
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.
Thanks for stopping by, Jamie. SO glad to hear the recipe was a hit!! Turkey would be a great addition. š
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!!
Meant to give it five stars! We all loved it!
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.
It’s all preference. If you want more chicken then you can use more chicken and if you’d want less, then you can less. š
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!
Good idea!! Unfortunately, my hubby is obsessed with cream cheese and I know he’d make sure I add the cream cheese. š Maybe one of these I’ll try and sneak it out for a lighter version. š
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!
So glad you posted this Kelly b/c that’s the first thing I wondered. I love cream cheese, but we’re saving our calories for Christmas cookies and sweets. š
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!
This soup is totally awesome!!! My whole family loved it. Try it, you won’t be disappointed!!
SO glad you guys liked it!! It’s so simple and delicious. Reminds me that I need to make it again soon. š Thanks for stopping by!!
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!!
I love soup
I hope you like this recipe! š
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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.
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.
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?
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. š
I froze some and it worked out fine! Made it with cumin seed and again with ground cumin. Using the seed was my favorite.
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 Stories
I know the soup would be totally fine. I would just add any other seasonings that you like and are not allergic to. š
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!
I’m so glad you liked it and were able to make a dairy free version! š
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!!!
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.
any suggestions for substituting out the cream cheese? That’s the only thing putting me off from this recipe, everything else sounds delicious!
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!
Thank you so much for letting me know that! That sounds so delish in a dutch oven! Glad to know it works great for camping!
I am making this tonight for a group, but now I am even more intrigued to take it camping with us and cook it in the dutch oven! What a wonderful treat that will be!
You should!! Let me know what you think! Thank you!!
Is this by chance gluten free?
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!!
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!
Thank you so much for sharing that!! I’m glad you liked it š Thanks for giving it a try!!
The instructions on the crock pot tell you not to lock the lid while cooking. That is for transporting only
Yes š Thank you!
Hello, I saw this recipe and decided to make it today for my family. Everyone is super excited. I just had a question, I doubled up everything, and shredded the chicken, and when I started putting all the liquids in, I couldn’t fit all of it because my crock pot was big enough. Is there anyway I can cook what I could fit in there, and then when it comes to throwing in my corn, cream cheese, and rice, Can I finish it off on the stove top? Can’t wait to try this
I honestly haven’t tried that, but if they are cooked already, it should be ok. Hope that helps! Thank you!
I did that because I also made a double batch and it worked out just fine! It was also a lot easier to dissolve the cream cheese with it over the stove top!
I made this soup for my work Christmas party and it was a hit! Everyone loved it. It definitely had a little kick to it which I loved! I would recommend this for anyone to make. Super simple directions and delicious!
So glad it was a hit!! Thanks for passing that along and for making it!!
My version of this soup is also delicious
1# sausage
1# hambergerrl
1 onion chopped
1clove garlic
Salt n pepper to taste
Brown meat and add onion and cook until transleucent.
Add 1 box mexican Rice a roni with spice pk
1 bag frozen southwest corn mixture
2 small cans mild green chillepk
Heat thru and cook rice.
Add 1 8oz brick cream cheese and stir until melted.
Serve with grated cheddar, olives,and fritos
Seems delicious, thank you for sharing that!!
Hi. This is very tasty and family likes it. I cooked king grain rice in chicken broth before hand and then added it in the last 30 min as we are not insta rice fans. It does not come out as pale as the picture; probably would need to use more than 1 cream cheese. Do you have any nutrition info? Just looking for calories per cup without the added on shred cheese etc. Have made it twice already and family loves it. Thx!
I’m glad your family likes it! š I do not have the nutritional info, I’m sorry. Thank you for trying this recipe!
I just got through adding the ingredients to my shopping list. I am trying really hard to watch my carbs, so what I will do is put cooked rice and corn on the side, as well as avocado, fresh tomatoes and cilantro. Everyone can just add those ingredients themselves as desired. I’m a little torn over the cream cheese, but I think I will just use a little less as suggested in one of the comments. I have a Spaghetti Squash that needs to be cooked, so perhaps I will use that for my rice substitute. I can’t wait to try it!
That all sounds great!! You keep going girl š Let me know what you think!
Very good! I’m making it again this week. thanks
Oh, that makes me so happy to hear!! Thank you so much!
So i think it needs more enchilada sauce and water i followed the steps to the dot and it burnt
Oh, no..I’m sorry. I haven’t had it burn on me before. I wonder if your crock pot gets hotter than mine. Hopefully, you’ll give it another time. Thanks so much for trying it!!
I’ll have to think about that! Other, than just adding crushed oreos, I’ll have to figure out a way to make it.
I am going to make it this week. You are the 1st person I have seen that uses Mexican Reicipe. I love Mexican Spice use it all the time.
Thank you! Please let me know what you think? I hope you like it!