Crockpot Chicken Enchilada Soup

Perfectly spiced, creamy Crockpot Chicken Enchilada Soup is an easy slow cooker favorite, perfect for busy days!

Crockpot Chicken Enchilada Soup has all the best flavors we love about Chicken Enchiladas compiled into an easy soup made in the crockpot. It’s a little different from our Chili’s Chicken Enchilada Soup but just as creamy and satisfying!

Crockpot 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!

This Crockpot 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.

Chicken Tortilla Soup is a Mexican Food classic. It has some flavors in common with this Chicken Enchilada soup such as chicken and chiles, but Tortilla Soup is generally spicier and thinner. Whereas, Chicken Enchilada Soup is creamier and tends to be milder. 

The combination of chicken, green chiles, spices, corn, and cream cheese makes this recipe irresistible. 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

Green Chicken Enchilada Soup

COMBINE + COOK. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder, and shredded chicken in a crock pot on HIGH. Cook for 3½ hours.

ADDITIONAL INGREDIENTS. After cooking for 3½ hours add corn, rice, and cubed cream cheese. Stir and cook for ½ hour.

SEASON + SERVE! Add salt and pepper to taste and top with Monterrey Jack Cheese. 

Stovetop instructions

If you’re in a pinch for time, make this Crockpot Chicken Enchilada Soup on the stovetop instead of in the crockpot.

  • Add broth, enchilada sauce, diced green chilies, water, cumin, chili powder, onion powder, garlic powder, and chicken to a large pot.
  • Bring to a boil, and add rice and cream cheese.
  • 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.
Slow cooker roast chicken - used to shred and put in enchilada soup recipe.

Recipe Tips

The flavors of this Crockpot Enchilada Soup really are phenomenal. It has all the ingredients similar to enchiladas but in a soup form.

Flavor variations. Add more flavor with bell peppers, black beans, and other types of cheese. Swap out the cream cheese. It will change the flavor and texture a bit, but you can substitute the cream cheese with pureed cottage cheese or plain yogurt.

Best toppings. After dishing the soup into bowls, top the soup with a dollop of sour cream, avocado slices, tortilla strips, diced tomatoes, or a pinch of fresh cilantro. Place a lime wedge on the side of the bowl to squeeze over the soup.

Chicken. Use boneless skinless chicken breasts or chicken thighs. Cook shredded chicken, use precooked packaged chicken, or shred a rotisserie chicken.

Cook the chicken in the crockpot: 

  • Place the raw chicken (not frozen) in the pot along with the other ingredients in step 1. Cook the soup on HIGH for 3-4 hours or LOW for 5-7 hours.
  • Remove the chicken and shred it with a fork. Add it back in and complete steps 2 and 3.
  • Or simply follow our Slow Cooker Roast Chicken recipe – it’s so flavorful!

Thin out soup. If the Crockpot Chicken Enchilada Soup is too thick, add a little more chicken stock until you reach your desired texture.

Thicken soup. If the soup is too thin, add a little more cream cheese or rice. Add flour: in a separate bowl combine ¼ C of soup and 2 Tbsp of flour. Mix until smooth then add back into the soup.

Storing info + Side IDEAS

STORE. Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.

FREEZE. Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.

Serving suggestions. Serve Green Chicken Enchilada Soup with some of our favorite bread and salads:

Crock Pot Chicken Enchilada Soup served in a white bowl and topped with cilantro.

For more slow cooker soups, check out:

Crockpot Chicken Enchilada Soup Recipe

5 from 111 votes
Perfectly spiced, creamy Crockpot Chicken Enchilada Soup is an easy slow cooker favorite, perfect for busy days!
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


  • 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
  • cup water
  • 1 ½ tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • cup corn, thawed if frozen
  • cup instant rice
  • 1 8 ounce cream cheese, softened and cubed
  • salt and pepper to taste
  • Toppings: Monterey Jack cheese fresh cilantro


  • Combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder and garlic powder in a slow cooker. Cover and cook on high for 3 ½ hours.
  • Add corn, rice and cream cheese. Stir and cook on high for 30 minutes more.
  • Add salt and pepper to taste and top with Monterey Jack cheese and cilantro before serving.



Stove Top Directions:
  • In a large pot, combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder and garlic powder and bring to a boil.
  • Add corn, rice and cream cheese, reduce the heat and simmer for 25 minutes.
  • Mix well so all cream cheese chunks are gone, then add salt and pepper. Serve garnished with cheese and cilantro.
STORE. Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
FREEZE. Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.

Like this recipe?

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

Related Posts

Sausage Soup

Hearty and delicious Italian Sausage Soup is filled with veggies. This simple stovetop recipe is great to enjoy all year long! If you love savory sausage soup, you’ll love our…

45 minutes

5 from 11 votes

Sopa de Fideo

This quick, simple, and delicious Sopa de Fideo (noodle soup) is a family favorite. It’s cheesy and flavorful! Sopa de Fideo is one of our favorite Mexican soups – along…

20 minutes

4.97 from 76 votes

Tomato Bisque

Thick, creamy, and delicious Tomato Bisque is a family favorite! This recipe is also beyond simple which makes it even more appealing. Similar to our Tomato Basil Soup, this Tomato…

20 minutes

4.79 from 19 votes

Minestrone Soup

This Minestrone Soup is not only delicious and comforting, but it’s also really nutritious! It makes a hearty meal or side. This hearty Minestrone soup is a flavorful Italian soup,…

1 hour

5 from 10 votes

About Kristyn

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 “Lil’ 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!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. 5 stars
      This looks great. Since my family is vegan, i used vegan cheeses and chicken. I Also just used 4oz of the cream cheese. 8 just seemed like to much. I also sauted one onion with the chiLes, added 2 cans of pinto beans and a little more rice. Served with AVOCADO slices and cilantro on top. Turned out great. Thanks for the Recipe.

  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. 😉

  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?


  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 🙂

    2. 5 stars
      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. 5 stars
    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. 😉

    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!

    3. 5 stars
      Just fyi… if you whisk the soup after the cream cheese has been in for about 20 minutes, it blends together and looks like the picture!

  5. 5 stars
    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. 5 stars
    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.

    1. 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. 😉

  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. 😉 Maybe one of these I’ll try and sneak it out for a lighter version. 😉

      1. 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!

    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. 🙂

  10. 5 stars
    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!

    1. SO glad you guys liked it!! It’s so simple and delicious. Reminds me that I need to make it again soon. 😉 Thanks for stopping by!!

  11. 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!!

  12. 5 stars
    Hi there mates, pleasant paragraph and pleasant urging commented at this place, I am
    actually enjoying by these.

  13. 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.

  14. 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.

  15. 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. 😉

    2. I froze some and it worked out fine! Made it with cumin seed and again with ground cumin. Using the seed was my favorite.

  16. 5 stars
    Have you tried the recipe without cumin? I am allergic to cumin, but the soup sounds wonderful. I know my family would love it.

    1. I know the soup would be totally fine. I would just add any other seasonings that you like and are not allergic to. 😉

  17. 5 stars
    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!

  18. 5 stars
    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!!!

  19. 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.

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

  21. 5 stars
    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. 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!

    2. 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!!

  22. 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!

  23. 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!

  24. 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!

  25. 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

  26. 5 stars
    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!

    1. I’m glad your family likes it! 🙂 I do not have the nutritional info, I’m sorry. Thank you for trying this recipe!

  27. 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!!

      1. I’ll have to think about that! Other, than just adding crushed oreos, I’ll have to figure out a way to make it.

  28. 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.

  29. 5 stars
    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!

  30. 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.

  31. 5 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!!

  32. 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!

    1. I am sorry, I do not 🙁 I know there are sites where you can put in the ingredients/amounts & it will tell you.

  33. 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. Uh, oh! How did it turn out? I’m sorry I didn’t respond sooner. I don’t think the water would have been needed. I am glad you like it!

      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!

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

  35. 5 stars
    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.

  36. 5 stars
    Just set a goal to make more crock pot meals on Sunday so we can home to a yummy dinner. Adding this soup to my list!

  37. 5 stars
    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!

  38. 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!

    1. Yes, you could definitely half it & you could cook it on slow for 6 hrs. It may be ready before that, but you could check at 5 hrs. Hope you like it!

  39. 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!

  40. I loved the soup but nowhere in your recipe you specify, that i coUld find, th3 size of the crockpot needed to hold this recipe.

  41. 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 (:

    1. Awe, you are too nice!! Thank you for saying that!! I am so glad you have found some keepers!!

  42. 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

  43. 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.

  44. 5 stars
    This recipe is one I keep coming back to as it is THAT good!!! I love making this on cold nights and enjoying it with my family <3 <3

  45. 5 stars
    Made this last year and loved it. Finally Got cold enough to make again. Gave half of it to my daughter and her family. They loved it also. Next time going to try freezing it.

  46. 5 stars
    I Made this yesterday for a friend who was sick and my family. I served it with cornbread and everybody went gaga over it! Definitely a keeper! Thanks for sharing!

    1. You are so welcome!! That was nice of you! I hope it helped your friend feel a little better 🙂 Thank you!

  47. 5 stars
    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!

  48. 5 stars
    So DELICIOUS and so easy! I hIghly RECOMMEND this recipe. The only thing i did differently is i did not precook the chicken. I put whole frozen pieces In and let it cook in the crockPot and shreDded it before i added the cream cheese and corn. I will for sure make this again!

  49. 5 stars
    My family loves this recipe but our crock pot recently broke and I dont really have a stove to cook on. Is there anyway this can be turned into an instant pot recipe?!

    1. I personally have not tried, but I am sure it could. I would have to play around with the recipe to figure it out for the instant pot.

    1. I am glad it is!! I’d probably just add some bread/rolls as a side. To me, not a whole lot to put with soup.

    2. 5 stars
      Ahhhhmaaazing! I’ve made this a few times and it’s pretty easy and delicious! I’ve done both crock pot and on the stove. It’s great the way the recipe reads, but we like to crunch up some tortilla chips and add to our bowls and some avacado. Thanks for this recipe!

  50. 5 stars
    I love crockpot meals, they save the day. This one is really easy and so yummy. It’s one of my families favorites!

  51. 5 stars
    Loooove this soup!! I first made it for my family and they devoured it! I recently made it for a family that was sick, since it’s so easy and tasty to make. This is a great recipe to make if you ever want to drop off some food to another family. I found that I don’t ever need to add any salt to this soup so keep that in mind and make sure you taste the end product before adding salt.

  52. 5 stars
    My family loved this soup. I was easy to make and tastes great. It was great dinner for a cold evening. Will make it again.

  53. 5 stars
    Amazing!! I added black beans and cooked rice separately to add in. I only had sour cream and substituted that for the cream cheese it calls for. My husband, picky 18 month old toddler and I loved this!
    Definitely printing, saving for myself and sharing this recipe link to friends!!

  54. 5 stars
    I made this today. My husband and kids-including my picky one-loved it. My husband made sure I saved the recioe!

  55. The soup looks wonderful, and I want to try it as soon as I get all of the ingredients! I’m sure my family will lov

  56. 5 stars
    Very good flavor, will make again. I was in a hurry so I cooked it on top of the stove. Added some pinto beans and used regular uncooked rice and 2 – 12.5 ounces cans of chicken breasts.

  57. 5 stars
    I have made this several times now.. this recipe never disappoints!! You also HAVE to add chilli Fritos to your served bowls.. this is the best !!

    1. Ooh I’m a sucker for Chili Fritos! That sounds deeelish! Thanks for sharing. Glad you enjoy the recipe!

  58. 5 stars
    Absolutely the best soup ever! I made it exactly as you said and it came out perfect. Thank you for taking the time to post this recipe.

  59. Hi, i love that you’ve included the macro breakdown, but could you please tell me what the serving size is?

    Thanks so much!

  60. 5 stars
    Seriously good!!
    If you like enchiladas this soup is sure to be your new fav- it’s literally enchiladas in a bowl.
    My whole family loved it, even my picky eaters.
    And, Hubs went back fir seconds.
    Tip- I used rotisserie chicken to make it even easier 🙂

    1. Thank you!! So glad you enjoyed the soup. And yes, rotisserie chicken is a great way to make it fast and easy (and still so yummy!)

  61. 5 stars
    Made this tonight and we loved it! Didn’t plan ahead far enough so I made it in my Instant Pot! Turned out great!

  62. 5 stars
    Packed with flavor – we thoroughly enjoyed this recipe! IT’S EASY! I used rotisserie chicken which made it even easier :).

    1. 5 stars
      Delicious! Sautéed onion, garlic, and cilantro in olive oil added to broth and chicken. What wonderful flavor. Added fresh spinach and black beans another great addition. Thanks for getting me off to
      a great start!

      1. Love the spinach and black beans additions! I’m so glad you enjoyed it. Thanks for sharing what you do!

    1. You probably could. I wouldn’t recommend using frozen chicken, but thawed, raw chicken should be fine. You may have to cook it a little longer in the crockpot for the chicken to fully cook. As long as the internal temp of the chicken is 165, it is fully cooked.

  63. 5 stars
    I’d give it more than 5 stars if I could. I’ll be making this frequently. I live alone so this feeds me for days without cooking again. It’s my new all-time favorite soup! I picked up a package of precooked and shredded chicken – seriously easy to prepare this way.

  64. Love love love this recipe
    I’ve lost count of the times I’ve made it & I’ve lost count of the people I’ve given the recipe to.
    It’s so easy & yummy
    I use a rotisserie ckn & I add more a 12 oz pkg of frozen corn so I have to play with the amount of rice & broth but that’s the beauty of this recipe, you just tweak it to your preference of thickness. I also find that the cream cheese is easier to incorporate if I add the hot soup from the crockpot to the cream cheese in a separate bowl to melt the cream cheese down. I zap it in the microwave @ 50% power to bring it close to room temp. Then I ladle some hot soup & stir to get rid of the lumps before I add it all back to the crockpot for the last 1/2 hour before serving.
    We always too with fresh pico de gallo & tortilla strips. It’s perfection.
    Thanks so much for posting this recipe. ❤️

  65. 5 stars
    I absolutely love this soup! I put the raw and thawed 2 1/2 large chicken breasts in the crockpot along with the broth, green enchilada sauce, water, green chilies and the spices. I cooked that on low for about 4 hours, then shredded the chicken and put it back in. After about another hour I put in the thawed corn, long grain white rice (thought it would hold up better than instant rice), and the softened cream cheese cut up in small squares. I then used a whisk to get the cream cheese incorporated, and it worked perfectly. Cooked that until the rice was done, about another hour. Will makes this again and again, as my husband had 2 bowls of it. Thanks Lil’Luna!!