Crockpot Chicken Enchilada Soup

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Crock Pot Green Chile Enchilada Soup is a new favorite soup packed with chicken, green chiles, corn, rice, and mixed with lots of spices and cheeses. Since the crockpot does all the work, you can easily make this soup even on your busiest days.

This recipe has all the best flavors we love about chicken enchiladas compiled into an easy soup made in the crockpot. A little different from our Chili’s Chicken Enchilada Soup recipe, but just as creamy and satisfying!

Chicken Enchilada Soup topped with cheese and cilantro

The perfect crockpot soup

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.

This Chicken Enchilada Soup recipe 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.

The combination of the chicken, green chiles, spices, corn and cream cheese (and all in the slow cooker) make this recipe irresistible and so easy. You really can’t beat throwing everything in the slow cooker and having a delicious meal within a few hours. Pretty amazing!

Shredded chicken for crockpot chicken enchilada soup recipe

big flavor, little effort!

The flavors of this green chili chicken soup really are phenomenal. It has all the ingredients similar to enchiladas but in a soup form. It has shredded chicken, green chiles, and lots of cheese, packing a bold flavor.

You can even add any other ingredients you’d like including bell peppers, beans, and other types of cheese. If you want to, you can swap out the cream cheese. It will change the flavor and texture a bit, but you can substitute the cream cheese. Try using pureed cottage cheese or plain yogurt.

This soup hardly requires any effort on your part. You put most of the ingredients in the crockpot, cook, add the remaining ingredients, and cook some more! Then you top with cheese and any other toppings you enjoy!

Best Toppings for Enchilada Soup?Β After dishing the soup into bowls, you can top the soup with a dollop of sour cream, tortilla strips, a pinch of fresh cilantro. You can even place a lime wedge on the side of the bowl to squeeze over the soup.

Stovetop instructions

If you’re in a pinch for time, you can make this on the stovetop instead of in the crockpot. Just add broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and chicken to a large pot.

Bring to a boil, add rice and cream cheese and reduce heat and simmer for 25 minutes. Mix well so all cream cheese chunks are gone. Add salt and pepper and cheese right before serving.

Crock Pot Chicken Enchilada Soup

Storage tips and troubleshooting

How to store leftovers:

  • Fridge: Place the soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
  • Freezer: Place soup in an airtight container and store in the freezer for 4-6 months. Let soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.

What do I do if the soup is too thick or too thin? If it’s too thick, add a little more chicken stock until you reach your desired texture.

If it’s too thin, add a little more cream cheese or rice. You can also add flour: In a separate bowl combine ΒΌ c of soup and 2 Tbsp of flour. Mix until smooth then add back into the soup.

We love that this recipe is such a crowd pleaser!! It’s simple, so flavorful and perfect for soup season. We will definitely be making this recipe on a regular basis since it’s so easy and so delicious. πŸ™‚

For more slow cooker soups, check out:

Chicken Enchilada Soup Recipe

4.79 from 37 votes

Crock Pot Green Chile Enchilada Soup is a new favorite soup packed with chicken, green chiles, corn, rice, and mixed with lots of spices and cheeses. 

Course Main Course, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 6
Calories 366 kcal
Author Lil' Luna

Ingredients

  • 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
  • 2/3 c water
  • 1 1/2 TB cumin
  • 1 TB chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2/3 c corn (if frozen, thaw out)
  • 2/3 c instant rice
  • 8 oz cream cheese
  • salt and pepper
  • Monterrey jack cheese

Instructions

  1. 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.

  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. 

Recipe Video

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty β€œLil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. 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!

    1. 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. πŸ˜‰

  2. 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

  3. 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?

    1. 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 πŸ™‚

    2. 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!

  4. 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.

    1. 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. πŸ˜‰

    2. 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!

  5. 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.

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

        1. 5 stars
          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?

  7. 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.

  8. 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.

  9. 5 stars
    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!

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

    2. 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. πŸ™‚

  10. 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!!

  11. 5 stars
    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.

  12. 5 stars
    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.

  13. 5 stars
    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?

    1. 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. πŸ˜‰

  14. 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!

  15. 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!!!

  16. 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.

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

  18. 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!

    1. 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!

    1. 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!!

  19. 4 stars
    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!

  20. 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

    1. 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!

  21. 5 stars
    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!

  22. 5 stars
    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

  23. 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!

  24. 5 stars
    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!

    1. 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!!

  25. 5 stars
    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.

  26. I made this today and my family really enjoyed it. I used ground chicken and since I had to brown it anyway, I added 1/2 an onion that I had on hand.
    I used riced cauliflower instead of rice with good results and making the soup lower carb. The cauliflower doesn’t absorb liquid like rice would, so adding the extra water wouldn’t be necessary.
    I whisked the soup right before serving to mix in the cream cheese as much as possible.
    Will make again; thanks for the great and easy recipe!

  27. 5 stars
    This is very good. I would suggest you bring the cream cheese to room temperature and then cut to small pieces as it took awhile to melt and mix with the soup.

  28. 4 stars
    DELICIOUS!!!! I ended up not cooking it in the crock pot and cooked my chicken and put it in the soup and followed the recipe except the rice. I cooked the rice separately and added to the soup when I put it in the bowls. I will definitely make his again and can’t wait to share this for a party!!

  29. 5 stars
    This is my family’s favorite recipe! We’ve started making it in the instant pot, cooking the chicken in broth using the pressure cooker function and then making the soup following the directions using the slow cooker functionality. I also add a can of cannelini beans at the same time as the corn. So good!

  30. 5 stars
    So…I’ve made this recipe so many times bc it’s delicious however THIS time I didn’t review the recipe and added TWO 32oz cans of green enchilada sauce! ???? Should I still add the water? And can this be saved?

      1. It stil came out delicious! This soup is practically fool-proof! Lol I ended up doubling it and had more to share with friends. Thank you for this gem!

  31. I’m planning to make this, had a quick question.. can I omit rice in this soup?
    Will it still come out good?
    Thanks!!

  32. I just made this soup and it was delicious!! I used a fresh garlic clove an a medium shallot. I also used uncooked quinoa and Greek yogurt. I also added a can of black beans. It was a perfect Sunday dinner.

  33. 1 star
    My family & I love this soup. We don’t eat rice so I use cauliflower rice & it is just as good. I also use rotisserie chicken that I shred & cook it on the stove because I can’t wait for the crockpot!

  34. Hoping to make tONight… two questions.
    What if you wanted to cook on slow iN the Crock pot? WHAt amount of time would you suggest?
    Do you think this recipe would work well halved?
    Thank you!

  35. 5 stars
    Tried this and LOVED IT!!! Huge hit with the kiddos (ages 4 & 8) and my husband. Printed it off as a go to meal for us! Paired it with fresh bread from our local bakery, yum!

  36. 5 stars
    Thank you so much for your delicious recipes! I’ve always struggled in the kitchen no matter what classes I take or videos I watch. Since I recently got married I’ve really been doing my best to find recipes that my husband (and one day future kiddos) will beg to eat. Every recipe I’ve tried from you Has gone off without a hitch and ended up so tasty!!!! You’ve definitely helped boost my cooking confidence. Thank you (:

  37. 5 stars
    I collect hearty soup recipes and once made, freeze the soup for quick dinners after work. this is one of the best soup recipes ever, ever, ever and i am a food snob. living in arizona for many years, we are big on lots of flavor and a little heat and this recipe fills the bill. i have made this soup many times and now add 1-2 cans of black beans and it is equally as delicious. thank you kristyn. –marilyn

  38. is there a version of this recipe that i can use in the instantpot? it looks delicious and i would love to make it for dinner.