Hey y’all! If you’re craving something cozy, zesty, and ultra-creamy, this Slow Cooker Creamy Green Chile Chicken Enchilada Soup is about to be your new go-to. Packed with tender shredded chicken, bright green chilies, beans, and a luxuriously creamy broth, it’s absolutely perfect for weeknight dinners, meal prep lunches, game day gatherings, or just curling up with a big bowl on a chilly evening. Plus, the slow cooker does almost all the work for you! Let’s get cooking!

Why You’ll Love This

Ridiculously easy—just toss everything in the slow cooker and let it do its thing.
Creamy, cheesy, and bursting with bold green chile flavor.
Perfect to feed a crowd or meal prep for busy weeks.
Customizable with your favorite toppings and add-ins.
Freezer-friendly and reheats beautifully!

Ingredients

1 1/4 lbs (about 2-3) boneless, skinless chicken breasts
4 cups low-sodium chicken broth
1 (15 oz) can white beans, drained and rinsed
1 (10 oz) can diced green chilies (mild or hot, your choice)
1 cup frozen corn kernels
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt (plus more to taste)
1/2 tsp black pepper
8 oz cream cheese, softened and cubed
1 cup shredded Monterey Jack cheese
1/2 cup heavy cream
Juice of 1 lime
Chopped fresh cilantro, for garnish (optional)
Sliced jalapeño, for garnish (optional)
Diced avocado, for serving (optional)
Tortilla strips or chips, for serving

Directions

Prep Time:

10 minutes

Cook Time:

6 hours on LOW or 3 hours on HIGH

Total Time:

6 hours 10 minutes

Step 1: Assemble Ingredients in Slow Cooker

Add chicken breasts, chicken broth, white beans, diced green chilies, corn, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker.

Step 2: Cook

Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily.

Step 3: Shred Chicken

Remove the chicken breasts to a large bowl or cutting board and shred using two forks. Return the shredded chicken to the soup.

Step 4: Make It Creamy

Add cream cheese cubes and shredded Monterey Jack cheese to the slow cooker; stir gently. Cover and cook on HIGH for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

Step 5: Finish & Serve

Stir in heavy cream and lime juice. Taste and adjust salt or spices as needed. Ladle into bowls and top with cilantro, jalapeños, avocado, and tortilla strips as desired. Enjoy!

Notes

If you like it extra spicy, use hot green chilies or add a pinch of cayenne.
For an ultra-creamy soup, blend half the beans and broth before adding to the slow cooker.
Use rotisserie chicken instead for a super-fast shortcut—just reduce cook time!

Variations

Vegetarian: Swap the chicken for a mix of hearty vegetables and use vegetable broth.
Low-Carb: Omit the beans and corn, and add more chicken or low-carb veggies.
Extra Protein: Stir in a can of drained black beans or diced cooked turkey for more protein punch.

Required Equipment

6-quart (or larger) slow cooker
Sharp knife and cutting board
Wooden spoon or ladle
Measuring cups and spoons
Forks (for shredding chicken)

Storage Instructions

Let soup cool completely, then store in an airtight container in the fridge for up to 4 days.
To freeze, pour cooled soup into freezer-safe containers or bags; freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Recommendations

Serve with a sprinkle of fresh cilantro, sliced jalapeños, diced avocado, and crunchy tortilla strips.
Pair with a simple green salad or cheesy quesadillas.
Squeeze extra lime over each bowl for a flavor boost!

Pro Tips

Soften the cream cheese to room temperature before adding to the slow cooker for easier melting.
For ultra-tender chicken, avoid lifting the lid during the first few hours of cooking.
Double the recipe if you’re serving a crowd—the soup tastes even better the next day!

FAQ

Can I make this soup on the stovetop?

Absolutely! Simmer everything (except for cream cheese, cheese, cream, and lime juice) in a large pot for 25-30 minutes, then follow steps 3–5 as written.