Green Enchilada Soup takes a traditional meal and turns it into something unique! All made in the slow cooker, this delicious soup is all about easy prep, minimal effort with maximum payoff, and only one dish to clean up.
Green Enchilada Soup
Coming at you with another crockpot favorite: green enchilada soup! The blend of green enchilada sauce and salsa verde is what really makes the flavors in this soup explode. If you’re excited about this one try our classic Chicken Enchilada Soup too! This soup is packed with juicy shredded chicken, plump pinto beans, bright corn, savory taco seasoning, a touch of tangy sour cream, and of course that amazing enchilada sauce. We are soup lovers in this house all year round but this is a great option to throw on during the winter months when you’re just a little tired of the old chicken noodle standby. Crockpot recipes are a lifesaver when it comes to busy days that just get away from you. Skip the hassle after a long day and throw everything in hours earlier so you can focus on more important things… like what’s for dessert?
Need some unique slow cooker dinner inspo? Try a big plate of Crockpot Chicken Nachos or flavorful Crockpot Stuffed Peppers to keep the party going.
Can I Make Enchilada Soup on the Stove Top?
You can! You’ll need to either cook and shred the chicken first or buy a rotisserie chicken and shred it (some stores even sell pre shredded rotisserie chicken). Saute the onions in a soup pot with some butter, add the rest of the ingredients (minus the sour cream). Simmer the soup until the other ingredients have cooked through. Whisk the sour cream with the broth like in the slow cooker version then add it into the soup. Stir, sprinkle in the cheese, and simmer a few more minutes until everything is combined and you’re ready to serve.
How To Make Green Enchilada Soup
- Combine. In the basin of a large crockpot, add the chicken broth, salsa verde, enchilada sauce, corn, pinto beans, diced onion, taco seasoning, garlic and onion powder, and salt. Stir to combine.
- Cook. Lay the chicken on top and cook on low for 7-8 hours, until the chicken is fully cooked through and is extremely tender.
- Shred. Pull the chicken from the slow cooker and shred it. Add it back into the soup.
- Whisk. Use a medium bowl to combine about a half cup to a cup of broth with the sour cream. This will help temper the sour cream before adding it into the soup so the dairy doesn’t curdle. Once combined, add the sour cream into the soup.
- Stir. Sprinkle in the shredded cheese, stirring until melted.
Storing Green Enchilada Soup
Let the soup cool completely before storing leftovers in an airtight container in the fridge for up to 3 days.
Ingredients Notes for Green Enchilada Soup
- Chicken Broth – I like to use low sodium but use what you’ve got. Vegetable broth can be substituted.
- Green Enchilada Sauce – This is the star of the show and what really gives that amazing flavor to the soup. Try not to sub it with anything else!
- Salsa Verde – Choose your favorite! I love this blended with the enchilada sauce. Make sure to leave some to sprinkle on top!
- Corn – You can use fresh or canned corn. If canned, drain.
- Beans – Pinto beans are my go-to for this recipe.
- Onion – One small white onion, diced into small pieces.
- Seasonings – One packet of your favorite taco seasoning, garlic powder, onion powder, and a pinch or two of salt. You can add some cayenne or chili powder for a spicy version.
- Chicken Breasts – If one is slightly thicker than the other, use a mallet to thin out the thicker piece of meat. This ensures even cooking. Make sure the chicken breasts aren’t too thin so they aren’t overcooked and are tough when shredding.
- Sour Cream – Plain Greek yogurt works as a substitute. Either one will add that creaminess to the soup that we want.
- Monterey Jack Cheese – You could also use a pepper jack, a taco blend, or whatever you have on hand.
- Optional Garnishes – Extra diced onions and cheese, a dollop of salsa or sour cream, lime wedges and minced cilantro, and/or tortilla strips for some crunch.
Enjoy!
~Nichole
Green Enchilada Soup
Ingredients
- 4 Cups Low Sodium Chicken Broth
- 1 28-oz Can Green Enchilada Sauce
- 1 Cup Salsa Verde plus more to taste
- 1 15-oz Can Corn, drained
- 1 15-oz Can Pinto beans, rinsed and drained
- 1 Small White Onion diced
- 2 Tablespoons Taco Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1 Pound Boneless Skinless Chicken Breasts
- 1/2 Cup Sour Cream
- 2 Cups Shredded Cheddar or Monterrey Jack Cheese
Instructions
- Add the chicken broth, enchilada sauce, salsa verde, corn, beans, onion, taco seasoning, garlic powder, onion powder, and salt in a large crockpot.
- Lay the chicken on top and cook on low for 7-8 hours or until the chicken is cooked.
- Remove the chicken from the pot and shred then add it back to the pot.
- Whisk a ladle of the broth into a medium bowl with the sour cream to temper it then stir into the soup.
- Stir in the cheese until melted then serve with diced white onion, shredded cheese, minced cilantro, lime wedges, and tortilla chips if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is on regular rotation at our house. My whole family loves it and it’s so easy!