Slow Cooker Creamy Green Enchilada Chicken Soup Recipe

Tex-Mex, slow cooked and simple to make, this Creamy Green Enchilada Chicken Soup Recipe is perfect for the fall and winter months. If you only have minutes to get dinner prepped before heading out the door, this recipe is just what you are looking for!

Creamy Green Enchilada Chicken Soup Recipe Ingredients

• 2 to 3 pounds chicken thighs, boneless and skinless
• 24 ounces Fire & Kettle Chicken Broth
• 1 tablespoon garlic, minced
• 4 ounces green salsa verde
• 1/2 sour cream
• 3/4 cup heavy whipping cream
• 1 – 28 ounce can of mild green Enchilada sauce
• 1 cup Monterrey Jack cheese
• 1 cup Cheddar Cheese

Optional Toppings:

• 1/4 cup cilantro
• 1 avocado, diced
• Sour cream

Creamy Green Enchilada Chicken Soup Recipe Instructions

1. Place the chicken thighs in the slow cooker with the broth, garlic, and salsa verde.
2. Cook over low heat for 6 to 8 hours or high heat for 4 hours.
3. Remove the cooked chicken and shred it on a cutting board. Set aside.
4. Mix in the sour cream, heavy whipping cream, and green enchilada sauce, and cheeses to the liquid still in the slow cooker.
5. Stir until the liquid is well combined.
6. Place the shredded chicken in the soup mixture.
7. Turn the slow cooker to a warm setting.
8. Serve warm!
9. Top with extra cheese, cilantro, avocado, and more sour cream if desired.

Other Items Needed

• Crockpot
• Slow Cooker Liners

Note: If you don’t have a slow cooker, you can also use the slow cook option on an Instant Pot as well.

Creamy Green Enchilada Chicken Soup Recipe Nutrition

Serves 6

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Calories 368, Total C 7.1g, Fiber 3g, Net C 4.1g, Sugars 2.1g, Fat 28.2g, Protein 22.6g

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Creamy Green Enchilada Chicken Soup Recipe

Perfect Tex-Mex soup for fall and winter months!

3.98 from 37 votes

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 6 servings

Equipment

• Crockpot
• Crockpot Liners

Ingredients

  

1x2x3x

• 2 to 3 pounds chicken thighs boneless and skinless
• 24 ounces Fire & Kettle Chicken Broth
• 1 tablespoon garlic minced
• 4 ounces green salsa verde
• 1/2 sour cream
• 3/4 cup heavy whipping cream
• 1 – 28 ounce can of mild green Enchilada sauce
• 1 cup Monterrey Jack cheese
• 1 cup Cheddar Cheese

Optional Toppings:

• 1/4 cup cilantro
• 1 avocado diced
• Sour cream

Instructions

 

• Place the chicken thighs in the slow cooker with the broth, garlic, and salsa verde.
• Cook over low heat for 6 to 8 hours or high heat for 4 hours.
• Remove the cooked chicken and shred it on a cutting board. Set aside.
• Mix in the sour cream, heavy whipping cream, and green enchilada sauce, and cheeses to the liquid still in the slow cooker.
• Stir until the liquid is well combined.
• Place the shredded chicken in the soup mixture.
• Turn the slow cooker to a warm setting.
• Serve warm!
• Top with extra cheese, cilantro, avocado, and more sour cream if desired.

Video

Notes

Note: If you don’t have a slow cooker, you can also use the slow cook option on an Instant Pot as well.

Nutrition

Serving: 1serving

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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