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crockpot enchilada soup

Creamy Green Chile Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews
  • Author: Jamie Sanders
  • Prep Time: 10
  • Cook Time: 7.5 hours
  • Total Time: 8 hours
  • Category: main dish
  • Method: slow cooker


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.


  • 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


  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.




  • 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!!!