This delicious Green Chicken Enchilada Soup is the perfect easy weeknight dinner that comes together entirely in your slow cooker. If you love green chicken enchiladas then you’re going to love having all of those delicious flavors in a cozy soup and with half the work. The combination of tender shredded chicken, fresh veggies, beans, green enchilada sauce, and warm spices make this soup both hearty and flavorful while still being incredibly easy to make. Serve it with all of your favorite toppings and a side of crunchy tortilla chips.
Set-It-And-Forget-It Crock Pot Green Chicken Enchilada Soup
If you love my delicious green chicken enchiladas or green chicken enchilada casserole, then you are going to absolutely adore this Green Chicken Enchilada Soup! If you’ve been a longtime All the Healthy Things reader then you know I love a good soup. At the time of writing this I have around over 30 delicious soup recipes on ATHT and I don’t plan to stop creating them any time soon.
This green enchilada soup is unique because it’s truly a set it and forget it recipe! All you have to do is just add all of the ingredients to your slow cooker and let it do all of the work. You’ll get all of the flavor of a delicious batch of chicken enchiladas but in a cozy soup that comes together in a crock pot for a hands-off, fuss-free recipe.
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A Couple of Ingredient Notes
- Chicken: you’ll need 2 pounds of chicken for this recipe. I prefer to use boneless skinless chicken thighs, because they stay tender and provide more flavor, but boneless skinless chicken breasts could also work. I’d recommend removing the chicken breast from the slow cooker when it is fully cooked to ensure that it doesn’t dry out.
- Beans: I used pinto beans and black beans for the soup but this recipe is forgiving! Feel free to substitute whatever beans you love or have on hand.
- Green Enchilada Sauce: Feel free to grab your favorite brand! Be sure to pay attention to whether or not the enchilada sauce has gluten in it if you are sensitive to that and the spice level. A spicier enchilada soup will yield a spicier soup.
- Chicken Broth: I always opt for a low-sodium chicken broth. You could also use some homemade broth if you have some on hand.
- Slurry: a combination of half and half and arrowroot starch helps thicken the soup and makes it just a little creamy. If you prefer you could use your favorite non-dairy half and half option or full-fat coconut milk. If you don’t have arrowroot starch, you can swap it for cornstarch.
How to Make Crock Pot Green Chicken Enchilada Soup in a Few Easy Steps
- Combine and cook. Add all the ingredients to a crock pot, cover, and cook until the chicken is tender and easy to shred with two forks.
- Shred the chicken. Remove the chicken from the slow cooker and shred the meat.
- Thicken. Whisk the half and half and arrowroot starch together in a small bowl. Then, pour the mixture into the slow cooker, letting it cook and thicken.
- Serve. Add the shredded chicken back to the slow cooker, and stir to incorporate. Then, scoop the soup into bowls, add your favorite toppings, and enjoy!
Can I Make This Recipe on the Stovetop?
Yes! Here’s a quick rundown of how to do it:
- Sauté the veggies.
- Then, stir in the remaining ingredients, bring the liquid to a boil, and reduce the heat to a simmer, allowing the chicken to cook completely.
- Shred the chicken with forks. Next, add the arrowroot slurry. Once the soup thickens, add the chicken back to the pot, and let it heat back through before serving.
More Delicious Soup Recipes
- Healthy Chicken Tortilla Soup
- The Best Chicken Taco Soup
- Chicken Tortellini Soup
- Salsa Verde Chicken Soup
- Lemon Chicken Orzo Soup
- Red Curry Chicken Soup
I hope you give this Green Chicken Enchilada Soup recipe a try! It’s simple to prepare, flavorful, and so filling! If you do give this recipe a try, I want to know!
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Green Enchilada Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This delicious Green Chicken Enchilada Soup is the perfect easy weeknight dinner that comes together entirely in your slow cooker. If you love green chicken enchiladas then you’re going to love having all of those delicious flavors in a cozy soup and with half the work. The combination of tender shredded chicken, fresh veggies, beans, green enchilada sauce, and warm spices make this soup both hearty and flavorful while still being incredibly easy to make. Serve it with all of your favorite toppings and a side of crunchy tortilla chips.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 small to medium yellow onion, diced
- 6 cloves garlic, finely minced
- 2–4oz cans green chilies
- 2–15oz cans pinto beans, drained and rinsed
- 1–15oz can black beans, drained and rinsed
- 1–15oz can green enchilada sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 dried bay leaf
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 teaspoon dried oregano
- 32oz low-sodium chicken broth
- juice of 1 lime
For the Slurry
- 1 cup half and half
- 1 tablespoon arrowroot starch
For Serving
- chopped cilantro
- sharp white cheddar
- finely diced red onion
- thinly sliced green onion
- avocado
- sour cream/greek yogurt
- lime juice
- tortilla chips
Instructions
- Add the chicken, onion, garlic, green chilies, beans, enchilada sauce, spices, dried bay leaf, salt, pepper, chicken broth, and lime juice to the base of your slow cooker.
- Cook the soup on high for 3-4 hours or on low for 5-6 hours until the chicken is tender, easy to shred, and an internal temperature reaches 165 degrees.
- Remove the chicken thighs from the slow cooker and use two forks to shred the meat. Set aside.
- Whisk together the half and half and arrowroot starch. Pour in the half and half mixture and let the soup continue to cook for 15 minutes to thicken a bit.
- Add the shredded chicken back to the slow cooker and stir until well incorporated.
- Serve the soup with your favorite toppings and enjoy!
Notes
How to Store and Reheat
Store: Once cool, transfer leftover soup to an airtight container, and store it in the fridge for up to 3-5 days. Or, freeze it for up to 3 months.
Reheat: Thaw frozen soup in the fridge overnight. Then, warm leftovers in the microwave or in a pot over medium heat. Add a splash of broth if it becomes too thick for your liking, and serve warm with fresh toppings.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
