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Creamy Green Chile Enchilada Soup Recipe

You’ll love this Crockpot Creamy Green Chile Enchilada Soup! The flavors of green chiles, chicken, and creamy, cheesy goodness come together perfectly with Tex-Mex Spices. 

Since this Green Chile Chicken Soup is made in the crockpot, it’s a snap to put together and you’ll come home and enjoy this amazingly warm and hearty soup. It’s the perfect way to warm up on cold winter nights!

green chili chicken soup
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Crockpot Creamy Green Chile Enchilada Soup

Brr…  It’s cold outside!

I love this time of year:  holiday celebrations, colder temperatures and all of the delicious soups, stews and other dishes that are so perfect to help warm us up on chilly nights! (Living in central Texas means our time to wear boot and sweaters is very short.)  This super simple, Slow Cooker Creamy Green Chile Enchilada Soup recipe will definitely keep you warm and your belly happy…

One of my pantry staples is cream cheese.  It’s just so versatile  -not only does it make great desserts and frostings, but it also pairs well with savory and spicy recipes too. This hearty Green Chile Enchilada Soup is made so much more creamy and delicious with the addition of cream cheese.

If you’ve been reading my blog for a while, you’ve probably noticed quite a few of my recipes are made with cream cheese.  A couple of my favorite savory cream cheese recipes are:

Ok- after looking over that list of recipes, it’s obvious that I have a thing for cream cheese, green chiles and enchiladas. (So does my family- I can’t tell you how much they love this recipe!)  What I love most though, is that the prep for this green chile chicken soup is so easy.  Just toss everything in the crockpot and 8 hours later, have this delicious soup for dinner!

green chili chicken soup

Recipe Inspiration

The Chicken Verde Tacos recipe is actually what inspired this recipe.  

True story: my hubby would come home from work and instead of making himself a taco, he would drink the excess cooking liquid from the tacos.  (A mixture of the broth, green chiles, and cream cheese.)  I figured if the cooking liquid was that good, I should probably come up with some sort of soup recipe using the same ingredients. With just a bit of experimentation, this green chile chicken soup was born!

Want more warm and hearty soup recipes? 

I have an entire category of yummy and super easy soup recipes to browse here.  There are slow cooker recipes, pressure cooker soup recipes, stovetop recipes – whatever your favorite cooking appliance is!

creamy green chili chicken soup

Ingredients Need To Make this Creamy Green Chile Enchilada Soup:

If you’re heading to the store and want to try this green chile chicken soup, these are the ingredients to add to your list. (Ingredients at a glance. Find the full list in the printable recipe card at the bottom of the post.)

  • Chicken broth | Use whatever is your favorite.
  • Chicken breasts | Raw.
  • Green Chile enchilada sauce | I buy canned sauce, you could make your own if so inclined.
  • Diced green chiles | Canned or fresh. (Canned is so much easier!)
  • Tex-Mex Spices | cumin, chili powder, onion powder, garlic powder
  • Corn | Fresh, frozen, or canned – doesn’t matter.
  • Cream cheese | I like Philadelphia cream cheese for this – it seems to incorporate into the soup better. It also helps if the cream cheese is room temp.
  • Instant rice | Not cooked
  • Optional for Garnish: shredded cheese, avocado, jalapenos, cilantro and/or sour cream

How to Make the Soup:

I don’t know about you, but I love cooking in my slow cooker.  Something about coming home to a house full of enticing aromas and a hearty meal gets me every time.  You’ll love how easy this chicken enchilada soup recipe is to put together.  (Scroll to the bottom for the printable recipe card.)

  1. In your slow cooker, mix together the broth, green enchilada sauce, green chiles, water, chili powder, garlic powder, onion powder, and cumin. (My spice measurements are to my taste, it is up to you if you like more or less…)
  2. Add the chicken breasts to the crockpot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put it back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  4. At this point, you can judge the consistency of your soup. If you would like it thicker, mix a tablespoon of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.

Green Chile Enchilada Soup Recipe Variations:

The flavors of this green chile enchilada soup are amazing. Almost like green chile enchiladas in a soup form. Cook the recipe as-is and you’re golden!

But if you are someone that likes to mix up recipes and put your own spin on it, a few options are: 

  • Add extra spices
  • Add bell peppers
  • Add white bean,
  • Leave out the corn
  • Double the green chiles
  • Add minced jalapenos for an extra kick.

It’s up to you to make the soup your own! 

FAQ’s + Tips

Is Chicken Enchilada Soup Considered Low Carb/Keto?

This Enchilada Soup Recipe has corn and rice in it, so it does not fit the keto or low carb eating plan.  But GOOD NEWS!!! I updated the recipe to be low carb keto here ==>> Low Carb Green Chile Enchilada Soup. This new recipe includes slow cooker and pressure cooker instructions. 

Can I Make This Enchilada Soup On The Stovetop?

Of course, this soup is great on the stovetop! (How many times have you planned a slow cooker meal and then forgot to start it in time?  I’ve done that more times than I can count, lol.) 

If you want to make this recipe on the stovetop, you can cook it exactly with the ingredients called for:

Add everything to a large pot, except the rice, corn, and cream cheese. Bring to a boil, add in the corn, rice and cubed and softened cream cheese.  Reduce heat and 25 minutes to 30 minutes. Stir occasionally. Salt and pepper to taste. Serve and top with your favorite soup toppings.

Have a few extra minutes on the stovetop…

This is how to achieve extreme yumminess: If you are going to make this soup on the stovetop, I recommend ditching the powdered onion and garlic.

Instead, in a large pan or soup pot, saute 1/2 diced large onion, and 3 teaspoons of minced garlic (or 3 cloves minced) in a bit of olive oil until translucent and starting to brown. Then add the green chiles and other spices and cook for another few minutes.

Add the broth to deglaze the pan. Add the chicken to the pan, bring to a boil, then add in the corn, rice, and cubed and softened cream cheese. 

Reduce heat and 25 minutes to 30 minutes. Stir occasionally. Salt and pepper to taste. Serve and top with your favorite soup toppings.

What Toppings For This Creamy Enchilada Soup?

I love serving this soup topped with sour cream, extra cheese, and a sprinkle of cilantro, but you could also add it with sliced avocado, jalapenos, Cotija cheese, or maybe even crispy tortilla strips (You know the crunchy found near the salad toppings at the grocery store.) 

How Long Does Enchilada Soup Last In The Fridge?

This soup will last 3 to 4 days in the fridge, and 3 to 4 months in the freezer.

How To Freeze Freeze Green Chile Enchilada Soup?

Want to freeze this soup for later? You can freeze this soup! Let the soup cool significantly, package it up in 1 to 2 servings into a freezer bag or container, taking care to remove all the air from the bag or container.  Then when ready to eat, just microwave it on medium power until defrosted. Transfer to a bowl and continue to heat until warmed through. 

I love these silicone freezer bowls for freezing soup in individual servings.

 

Creamy Green chile chicken soup

More Recipe Tips:

How to Thicken the Soup:

Like your soup a bit thicker? Mix a tablespoon of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 minutes or so the soup should thicken considerably.

How to Thin the Soup:

Serving leftovers and now the soup is too thick? Just add in a bit of chicken broth until the desired consistency is reached.

Why Won’t the Cream Cheese Melt all the Way:

I’ve noticed this happens on occasion as well. It still tastes great, but the soup does not look as pretty.

My best tips for getting the cream cheese to dissolve all the way into the soup is to 1. Bring the cream cheese to room temperature before using it. 2. Don’t just toss the entire bar of cream cheese into the soup, cut it into chunks first. 3. I have found some “store brands” don’t melt as nicely as the Philadelphia brand, so keep that in mind when purchasing the cream cheese.

Soup is Too Bland for My Taste:

Keep in mind the recipe was developed for a family with small children, so if you like a spicy soup, double the cumin and diced green chiles. You can even add diced jalapenos.  Just give it a taste and add what’s needed towards the end of the cooking time.

Products used and recommended in this post:

 

Tell us what you think!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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crockpot enchilada soup

Creamy Green Chile Enchilada Soup

  • Author: Jamie Sanders
  • Prep Time: 10
  • Cook Time: 7.5 hours
  • Total Time: 8 hours
  • Category: main dish
  • Method: slow cooker

Description

The flavors of green chiles, chicken and creamy, cheesy goodness come together perfectly in the slow cooker to make this Creamy Green Chile Enchilada Soup.


Ingredients

Scale
  • 32 oz chicken broth
  • 24 oz chicken breasts
  • 2 cans of Green Chile enchilada sauce
  • 4 oz can of diced green chiles
  • 3/4 cup of water
  • 2 tbsp of ground cumin (see tip above)
  • 1 tbsp of chili powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 cup of frozen corn (defrosted)
  • 1 block (8 oz) of cream cheese (cut up into a few pieces)
  • 3/4 cup of instant rice (not cooked)
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
  • tablespoon of corn starch (only if needed)
  • optional: shredded cheese, avocado, and/or sour cream for garnish

Instructions

  1. In your slow cooker, mix together the broth, green enchilada sauce, green chiles, water, chili powder, garlic powder, onion powder, and cumin. (My spice measurements are to my taste, it is up to you if you like more or less…)
  2. Add the chicken breasts to the crockpot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put it back in your slow cooker. Add the rice, corn, and cream cheese to the soup mixture and replace the lid.
  4. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  5. At this point, you can judge the consistency of your soup. If you would like it thicker, mix a tablespoon of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.
  6. Serve and top with optional garnishes.

Enjoy!

 


Notes

  • Thighs are amazing in this Green Chile Enchilada Soup recipe, but you’ll want to remove as much fat from the thigh as you can prior to cooking.
  • Spice measurements are to taste, I’ve had one person tell me they thought it was too spicy, but hundreds who have said they like it as is, so use judgment.
  • The recipe calls for 1 can of diced green chiles, but I actually use 2 for even more flavor
  • For best results, don’t use store brand cream cheese, I have found certain brands won’t dissolve/mix in all the way!!!

Keywords: soup, tex-mex, slow cooker

Four more fabulous slow cooker recipes you might enjoy:

Mexican Chicken Chowder

Cheesy Chicken and Yellow Rice 

Easy Crockpot Meatball Sub Recipe

Slow Cooker 3 Ingredient Barbecue Pulled Pork Recipe

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85 Comments

  1. I’ve made your low carb version of this so many times and added my own little touches and everyone loves it, so thank you! I have some boys who I thought might like the full carb version a little better because they’re basically bottomless pits and I thought this version might fill them up more. However I only have an Instant Pot so I was wondering if I would use the same cooking times and then just add the rice and corn and then set it to simmer like in the low carb version?

  2. I loved this! I cooked on stove top and used shredded rotisserie chicken I had left over. Was so fast and easy. It took awhile for the cream cheese to melt but that’s ok. Everyone loved it.

  3. A twist…. Use regular rice. Because the rice soaks up the liquid, it creates an awesome filling for green chili enchiladas. The enchiladas freeze well and my boys love them for a snack or they make a quick freezer meal.

  4. This recipe calls for rice but the picture looks like it has spaghetti noodles in it. Can we use pasta like this picture predicts

    1. That is extra cheese that has not melted, lol. I have not tried putting past in this enchilada soup. You are welcome to try it and let us know how it turns out.

  5. If you’re missing the rice, use cauliflower rice as a filler. It’s low carb and would be a great substitute!

  6. I would like to make this recipe in the Instant Pot – do you have any recommendations as to time and amounts? Sounds delicious! Thank you for posting. Since moving to Montana from California, we sure miss our Mexican food addiction!

  7. I can’t find the recipe anywhere on this page. Maybe I’m just not looking in the right place? This is one of my family’s favorite recipes, I’d be sad to lose it!

  8. This is an all time favorite in my family now, my mom makes it all the time too, my in laws love it, and I passed it on to a bridesmaid also. Everyone raves about it! Thanks so much for such a delicious and incredibly easy recipe!!!!!

  9. I had originally pinned this on my pinterest board, but now when I open the link, the recipe is not appearing. My family loved it the few times I made it, but I didn’t save the recipe anywhere else. Is there any way you could email it to me? Thanks!

    1. That is strange… The recipe is towards the bottom of the post. There may have been a website hiccup, you might try refreshing the page.

  10. I cannot tell you how many times I have made this over the last two years. Every time I make it I think “why did I wait so long?” It is sooooo good. I have changed a couple of things. I don’t use the slow cooker, and I use chicken thighs on the bone. The seasoning is spot on for my taste. Tonight I decided the next time I make it I will use pork backs. I do beat the cream cheese and add the broth and cream it together because I was having a problem getting it to melt orherwise. It is just a texture thing. My sister loves this recipe too. This recipe is one of the best I have ever tried on Pintrest. It gives me hope for the others. Thank you, Crafty Mom!

  11. This soup is a family favorite. I’ve found the only way I can get the cream cheese fully incorporated is to mix it at room temp with the chicken. I use my hand mixer to shred the chicken then add the cream cheese. Once I get that mixed and put it in the slow cooker I mix it in there to break it up.

  12. Is 2 Tbsp of cumin and 1 tbsp of chili correct?? It seems like a lot, and it came out so spicy my family couldn’t eat it πŸ™

  13. OK, My thought is: Cook it all the way the day before, but do not add the rice or any cornstarch until you begin to warm the soup up. (Your rice should be pre-cooked and we don't want it mushy and you may or may not need the cornstarch anyway.)
    Good luck, Jamie

  14. I am making soups for a Luncheon. I won't have the 7 hours to start it. Do you think it would be best to cook it the day before up until the 7 hr point then shred the chicken and put it in the fridge then warm it up and then finish the last part? Or would it just be better to make the whole thing the day before and just warm it up for the lunch?

    1. I haven't tried it, but I'm sure you could. The potatoes will absorb some of the liquid and make it thicker so you could probably leave out the optional corn starch.

  15. When I went to make this I discovered I only had the Mexican tortilla flavored chicken broth in my pantry – but I figured it likely contained the spices you listed so when I made the soup, I just added cumin only. I have an ultra picky 8 year old, however one of her favorite dishes is a casserole I make for her with green enchilada sauce, rice and cheese. She also likes cream cheese, so when I saw your recipe I thought I would give it a try. She absolutely loves it. It's perfect to make for dinner and give her some additional hot lunches in her thermos for school Thanks!

  16. Hi! I just posted a question and I didn't see it post so I am trying again and I hit the notify me πŸ˜‰ …. Does this take two of the 28oz cans of enchilada sauce?

    1. If you wanted to use pre cooked chicken, I would just make it on the stove top. I have not tried it yet, but, I would combine everything but the rice, chicken, corn and cream cheese. Bring to a boil and then simmer for 25ish minutes. While simmering, defrost your corn, cook the rice and soften the cream cheese. After about 25 minutes, add the rest of the ingredients and simmer for another 10 minutes or so. At this point, you can decide if you want it thicker and add the cornstarch mix. Good luck, let us know how it turns out.
      ~Jamie

    1. Made it on Friday, it is very delicious! Next time, I'll increase the amount of corn to 3-4 cups for my own personal preference.

  17. Yum! We love Mexican-inspired food at our house! Even better that it's in a slow cooker! Can't wait to try! Pinning!
    -Michelle @TheGraciousWife.com

    1. If you are using one of my photo's, please link back to the recipe rather than re-posting my content.
      Thanks,
      Jamie

  18. Made this soup today, FABULOUS!! I used a cup of milk and a Tbs of corn starch instead of the cream cheese (saving some calories). I also used noodles instead of rice. My house smelled absolutely wonderful all day too!

  19. Ok thank you. I added everything up on the myfitnesspal app although I wasn't sure on how much the total recipe made. If it was to equal 8 cups it would be about 270 cals per 1 cup. I think it was 266. That was using 4 thin sliced chicken breast fillets not sure on the oz.

  20. This is a new favorite soup for me! Had it tonight and thought it would be a good healthy dinner. It would have been if i could stop eating it! Anyone figure out the calories per cup?

  21. This recipe looks like it has noodles in it. Even though the recipe doesn't call for any, the picture looks different. Did you happen to add any?? Just curious! Thanks!! Cindy cradkins11@gmail.com

    1. No noodles. I'm not sure if you are seeing the rice, shredded chicken or the monterey jack cheese I sprinkled on top.
      ~Jamie

        1. Might be good with added pasta instead of rice, let us know if you try it.

  22. YUM! This looks so yummy & love that it is a crock pot recipe. I'm going to try to cook this soon. Thanks for sharing.
    Hugs,
    Sami
    thescrapmaster.com

    1. A "block" as described in the recipe is typically 8 oz. For the amount of liquid that size seems appropriate and what I would use.

  23. If I use "real" rice instead of instant, should I put the rice in at the beginning?

    1. Julie, I don't believe I have ever added "real" rice at the beginning of a slow cooker recipe. If it were me, I would cook the rice separately and add it towards the end. Or, you cold just skip the rice all together. I only added it because I thought the soup needed a bit more substance. I really made up this recipe because my hubby liked to drink the leftover juice from my Creamy Chicken Verde Tacos recipe…
      ~Jamie

  24. If I use "real" rice instead of instant, should I put the rice in at the beginning?

  25. I made this and it was heaven! I used fat free cream cheese and it didn't melt so well but I sure saved on the calories! And I added a can of black beans instead of corn. I could eat this every single day!

    1. Hi Chasetity, I always use the store brand Enchilada Sauce. My local stores are HEB and safeway. They are both good. Another option would be to use the herdez salsa verde. I haven't tried it in this soup, but I used it in this recipe: Creamy Chicken Verde Tacos. (There is a photo of the salsa in that post, it is also the recipe that inspired this soup, since my hubby was practically drinking the leftover juice from the chicken…)
      Good luck and be sure to come back and let us know what you used.
      ~Jamie

    2. I've used the Target store brand and we love it. I've used the Herdex salsa verde in recipes in the past and I find it too tangy for me, but it is great with chips!

    3. If you can get your hands on Hatch Green Chili Enchilada Sauce, do yourself a favor and buy the whole box! It's my favorite for sure.

  26. Made this tonight! It is AWESOME! I halved the recipe because I have a smaller crock pot. I cooked on low for about 3.4 hours and then switched to high for the last hour. Also, I didn't defrost the corn. Turned out great! I sprinkled shredded Mexican cheese on top. BEWARE: This makes A LOT! πŸ™‚

  27. How many ounces are the cans of green enchilada sauce? I know here in California the standard size is a whole lot larger than other areas of the country, so I want to be sure I get the right amount.

  28. what size crock pot will you use? and how many will this serve? Thanks! Looks delicious!!!!!!!!! Thinking about making for NYE!

    1. Hi Kate, I couldn't reply directly to you, your settings are set to no-reply, but hopefully you will check back… The crock pot I use is a big one, maybe 5 or 6 quarts? As for servings, I didn't actually measure, but we got at least 8 1 cup servings if not more…
      ~Jamie

  29. This looks so delicious. So do many of your other recipes with green chiles and cream cheese. Can't wait to try several of them! Thanks for sharing.

  30. Hi Jamie,
    I can't wait to try this awesome recipe. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

  31. Oh, My! This looks and sounds delicious. I pinned it to make very soon. Thanks so much for sharing!
    Merry Christmas!

  32. This looks wonderful and delicious. thank you for sharing.

    We may have met by chance…but we become friends by choice.

  33. this looks so delish! stopping by from chef in training… love your blog!
    megvcornwell.blogspot.com

  34. Oh, this sounds delish! My husband isn't eating meat right now, but is hinting that he might take it up again after the new year, and this soup is definitely going to be on the menu if so!

  35. This looks delicious. I would love to have you share this with this weeks Wednesdays Adorned From Above Blog Hop. It runs from Wednesday through midnight Sunday. Here is the link to the party.

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