There’s something so comforting about coming home to the smell of soup simmering away in the slow cooker. On busy weekdays, this green enchilada chicken soup is one of my favorite ways to get a hearty, flavorful meal on the table without fussing over the stove.

It’s the kind of meal that feels special even though it’s incredibly easy. The green enchilada sauce gives it that signature tangy, mildly spicy kick, while shredded chicken, beans, and veggies make it filling enough for the whole family.

I love that you can load it up with all your favorite toppings—cheese, sour cream, avocado, jalapeños, tortilla chips—everyone can customize their bowl. This recipe is always a hit at our house, especially on chilly nights when you want something warm and satisfying but don’t have the energy to hover over a pot.

What I Love About Making This Soup

• It’s a true set-it-and-walk-away meal. I can toss everything in the slow cooker in the morning and get on with my day.
• The flavors are incredible. That green enchilada sauce has a bright, zesty note that wakes up your taste buds.
• It’s endlessly adaptable. Make it mild for the kids, or throw in extra jalapeños if you like heat.
• It’s meal prep friendly. I often make a big batch on the weekend so we have cozy lunches ready for days.
• Freezer-friendly, too. I stash leftovers in containers so we always have an easy dinner on hand.

The Ingredients and Why I Use Them

Chicken – I usually go with boneless, skinless chicken breasts because they shred so nicely. But thighs work beautifully if you prefer dark meat—they stay extra juicy.

Green Enchilada Sauce – This is where the magic happens. I love making a homemade batch when I have time, but store-bought works just fine on busy weeks. It adds a tangy, slightly spicy base that makes the soup taste like you put in way more effort than you did.

Aromatics – Onion and garlic lay down the foundation of flavor. I usually dice my onion pretty small so it melts into the broth.

Chicken Broth – Homemade stock is fantastic if you have it, but I keep a few cartons in the pantry for convenience. It gives the soup that savory, comforting backbone.

Beans – Pinto or white beans are my go-tos. They add creaminess and protein, making this soup feel substantial. I love how they soak up all the enchilada flavor.

Chili Peppers – I typically use jalapeños for a little heat, but poblano peppers work great for something milder. Canned diced green chilies are an easy option, too.

Corn – Sweet corn kernels add bursts of color and a hint of sweetness that balances the savory notes. I usually toss in frozen corn straight from the bag.

Lime Juice – Don’t skip this! A squeeze of lime at the end really brightens everything up. I love watching my kids squint and smile when that citrus hits their taste buds.

Toppings – This is where you can get creative. Sour cream, shredded cheese, diced avocado, chopped cilantro, jalapeño slices, tortilla chips… set it all out and let everyone build their perfect bowl.

How I Make This Soup on a Busy Day

This is one of my favorite dump-and-go slow cooker meals.

1. Season the Chicken – A little salt and pepper is all it needs. Sometimes I even do this the night before if I know the morning will be rushed.
2. Layer the Veggies – I toss diced onion, minced garlic, jalapeños, corn, and a sprinkle of cumin and oregano right into the slow cooker. These spices give that warm, earthy base that makes the kitchen smell amazing.
3. Add the Sauce and Broth – Pour in the green enchilada sauce and chicken broth. Give everything a quick stir to make sure the spices and veggies are coated.
4. Nestle the Chicken In – I place the chicken breasts on top and let the slow cooker do its thing. Set it on high for 4 hours or low for 6 hours, depending on how your day is shaping up.
5. Shred the Chicken – Once it’s cooked through (I check for 165 degrees on a meat thermometer), I pull the chicken out onto a plate and shred it with two forks.
6. Stir It Back In – Add the shredded chicken back to the pot with a good squeeze of fresh lime juice. I taste and adjust salt and pepper at this point.
7. Serve It Up – Ladle into bowls and set out all the toppings. Everyone piles on their favorites and digs in.

Favorite Topping Ideas

This soup is delicious on its own, but toppings make it feel like a feast.

• A dollop of sour cream for creaminess
• Shredded cheese (cheddar or Monterey Jack melt beautifully)
• Diced avocado for richness
• Fresh cilantro for a pop of color and brightness
• Sliced jalapeños for those who love heat
• Crushed tortilla chips for crunch (my kids call this the “fun part”)
• A squeeze of extra lime for more zing

We love putting everything out buffet-style so everyone can customize their bowl just how they like it.

How I Like to Serve It

This soup is hearty enough to be a meal on its own, but if you want to round it out, try:

• A simple green salad with a citrusy vinaigrette
• Warm, buttery cornbread muffins (my personal favorite for dunking)
• Crusty beer bread
• Mexican-style sweet corn cake for a little something extra on the side

A Few Handy Notes

• Make the green enchilada sauce ahead of time and stash it in the fridge. It makes assembly even quicker.
• Chicken thighs can replace chicken breasts if you want a juicier, richer result.
• Store leftovers in the fridge for 3–4 days. They reheat beautifully on the stove or in the microwave.
• Freeze in portions for up to 3 months. I love pulling out a container on nights I don’t feel like cooking.

I hope you give this cozy, flavorful soup a try. It’s one of those meals that feels like you’re feeding your family with love—even when you’re short on time. There’s nothing better than sitting down to a bowl of something warm and homemade at the end of a busy day. Happy cooking!

Try other recipes:

• Crockpot Parmesan Garlic Chicken Pasta
• Crockpot French Onion Chicken
• Crockpot Creamy White Chicken Chili