Slow Cooker Green Enchilada Chicken Soup

Slow Cooker Green Enchilada Chicken Soup is a dairy-free, flavor-packed meal that transforms classic enchilada flavors into an easy, comforting soup. This recipe uses simple pantry ingredients and requires almost no hands-on time. Just toss everything into your slow cooker or Instant Pot, and you’ll have a creamy, bright soup that tastes like you spent hours in the kitchen.

I started making this soup on busy weeknights when I needed something satisfying but didn’t have the energy for complicated cooking. The combination of green enchilada sauce, poblano peppers, and a touch of dairy-free cream cheese creates a velvety texture that rivals any restaurant version. My family requests this slow cooker chicken soup constantly, especially during cooler months when we crave something warm and filling. The best part? You can prep it in the morning and come home to a house filled with incredible aromas of cumin, cilantro, and roasted peppers. This green enchilada soup delivers bold, tangy flavors with minimal effort, making it perfect for anyone who wants a homemade meal without the fuss.

What You’ll Need for This Green Enchilada Chicken Soup

I always use Siete Foods green enchilada sauce for the best flavor in this slow cooker soup because it has a perfect balance of tang and mild heat. For the dairy-free cream cheese, Kite Hill works beautifully and melts smoothly into the broth without any graininess. Here’s what I’ve learned: bringing the cream cheese to room temperature before adding it makes incorporation much easier.

• 2 lbs boneless skinless chicken breasts
• 1 cup small-diced yellow onion (or 1/2 large onion)
• 1 cup small-diced green bell pepper (or 1 small bell pepper)
• 1/2 cup small-diced poblano pepper (about 1 small poblano)
• 1/4 cup seeded and finely diced jalapeño (or 1 jalapeño, seeding reduces heat; keep seeds for more spice, optional)
• 3 garlic cloves (minced)
• 2 cans (4 oz each) diced green chiles
• 1 jar (15 oz) green enchilada sauce
• 4 cups chicken broth
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 cup finely chopped fresh cilantro leaves
• 1 bay leaf
• 2 cans (15 oz each) pinto or cannellini beans (drained and rinsed)
• 8 ounces dairy-free cream cheese, softened to room temperature (Kite Hill brand recommended)
• 2 tablespoons freshly squeezed lime juice

If you’re sensitive to spice, skip the jalapeño entirely. The poblano and green chiles provide plenty of flavor without overwhelming heat. I prefer pinto beans for their creamy texture, but cannellini beans work just as well.

How to Make This Easy Slow Cooker Chicken Soup

SLOW COOKER METHOD:

Step 1: Place chicken breasts, onion, bell pepper, poblano, jalapeño, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro into your slow cooker. Stir everything together until well combined. Drop in the bay leaf, cover, and cook on high for 4 to 6 hours, or on low for 8 to 10 hours. The chicken should be fork-tender and easily shreddable, and the vegetables should be very soft.

Step 2: When the cook time is complete, carefully transfer the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. This step is crucial for the right texture in your slow cooker green enchilada chicken soup. Return the shredded chicken to the pot.

Step 3: Add the drained beans and softened dairy-free cream cheese to the soup. Adding beans at the end prevents them from becoming mushy during the long cooking time. Stir vigorously until the cream cheese melts completely and incorporates into the broth, creating a creamy consistency. The soup should have a slightly thick consistency that coats the back of a spoon. If the cream cheese stays chunky, scoop out some broth, mix it with the cheese in a separate bowl until smooth, then stir it back into the soup.

Step 4: Cover and let cook on low for about 10 minutes until the beans are heated through and tender. Remove and discard the bay leaf. Before serving, stir in the fresh lime juice for a bright, zesty finish. Ladle the soup into bowls and add your favorite toppings.

INSTANT POT METHOD:

Step 1: Add chicken, onion, bell pepper, poblano, jalapeño, garlic, green chiles, enchilada sauce, broth, and all spices to the Instant Pot. Stir to combine, drop in the bay leaf, and lock the lid. Ensure the valve is set to sealed. Cook on Manual High Pressure for 20 minutes.

Step 2: When the timer beeps, carefully turn the valve to release pressure manually. Wait until all pressure is fully released before opening the lid. Transfer chicken to a cutting board and shred with two forks.

Step 3: Return shredded chicken to the pot. Add beans and softened cream cheese, stirring until the cream cheese melts and creates a creamy texture. Keep on the warm setting for 10 to 15 minutes until beans are tender. Remove and discard the bay leaf. Stir in lime juice just before serving.

One thing I always do: Don’t add the lime juice too early or it can become bitter. Adding it right before serving keeps the flavor bright and fresh in your green enchilada soup.

Perfect Pairings for Your Chicken Enchilada Soup

This slow cooker green enchilada chicken soup tastes amazing with simple sides that complement its creamy, tangy flavors.

Warm Corn Tortillas: Soft corn tortillas are perfect for dipping into the creamy broth and add authentic Mexican flair to your meal.

Cilantro Lime Rice: Fluffy rice with fresh cilantro and lime juice balances the richness of the soup and adds a light, refreshing element.

Simple Avocado Salad: Creamy avocado slices with a squeeze of lime and sea salt provide healthy fats and cool down any spice from the green enchilada chicken soup.

Crispy Tortilla Chips: Crunchy white corn tortilla chips add satisfying texture contrast and work as both a side and a topping.

Mexican Street Corn: Charred corn with cotija cheese, lime, and chili powder brings sweet and smoky notes that pair beautifully with this slow cooker soup.

More Enchilada Soup Recipes Worth Trying

This dairy-free slow cooker version offers incredible convenience, but the enchilada soup possibilities are endless. For a quick stovetop version with the same tangy green flavors, the Green Chicken Enchilada Soup comes together in just 30 minutes with cream cheese and rotisserie chicken. When you crave traditional red sauce richness, the Easy Creamy Chicken Enchilada Soup delivers sour cream and melted cheese in every spoonful.

For another crockpot option with classic red enchilada flavors, the Slow Cooker Chicken Enchilada Soup fills the house with amazing aromas. If you prefer a blended, restaurant-style texture with fire-roasted vegetables, the Amazing Creamy Chicken Enchilada Soup creates velvety smoothness perfect for any night of the week.

Keeping Your Green Enchilada Soup Fresh

Store your slow cooker green enchilada chicken soup in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

For reheating, warm the soup gently on the stovetop over medium heat for 5 to 7 minutes, stirring occasionally. You can also use the microwave in 1-minute intervals, stirring between each heating. If the soup thickens too much during storage, add a splash of chicken broth to reach your desired consistency.

This green enchilada chicken soup freezes well, especially when made with dairy-free cream cheese. Transfer cooled soup to freezer-safe containers, leaving an inch of space at the top for expansion. It will keep for up to 3 months. Always thaw overnight in the refrigerator, never at room temperature, before reheating. Freeze the soup in individual portions for quick lunches throughout the month.

Your Green Enchilada Soup Questions Answered

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