Green Chili Chicken Enchilada Soup is cooked all day in the slow cooker in a cheesy, creamy broth. Packed with green chilies, enchilada sauce, spices & chicken, this easy soup is sure to warm you up on a cold day.

We love Taco Tuesday in our house (heck, we love taco’s any day of the week) and this Green Chili Chicken Enchilada Soup is the perfect spin on a traditional taco night. It’s easy to make (the slow cooker does most of the work) and even easier to devour after customizing it with your favorite toppings! And while we’re at it, don’t forget to whip up a margarita to go with your dinner. I recommend sticking with the non traditional theme and giving this delicious Frosty Orange Margarita a try!

How To Make Green Chili Chicken Enchilada Soup In The Crockpot

Basically you just throw a bunch of ingredients into the crockpot and go on with your day, but for those of you that like directions, here you go…

• Place 2 lbs (ish) of chicken breast at the bottom of your crockpot. I use frozen, fresh would work too.
• Pour chicken broth, green chili enchilada sauce and green chilies on top of chicken.
• Add seasonings (cumin, chili powder, onion powder & garlic powder).
• Cook on low for 6 hours.
• After 6 hours, chicken should be done. Remove chicken from crockpot and shred (I like to use 2 forks to quickly and easily shred it).

• Add shredded chicken back into crockpot, along with softened cream cheese, steamed cauliflower (I use the microwavable bags, just follow the steaming directions on the bag) and frozen corn.
• Mix well, turn crockpot to high and cook for 1 more hour.
• While the soup is finishing cooking, prepare your toppings. I like to have a variety of options for my family so that everyone can customize their bowl to their liking. I suggest beans (black, pinto or ranch style), shredded monterey jack cheese, sour cream, avocado and chips for dipping! These are my all time favorite grain free chips.

This soup is great served hot out of the crockpot, but it is even better as lunch leftovers the next few days!

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Green Chili Chicken Enchilada Soup

Green Chili Chicken Enchilada Soup is cooked all day in the slow cooker in a cheesy, creamy broth. Packed with green chilies, enchilada sauce, spices & chicken, this easy soup is sure to warm you up on a cold day.

Course Soup

Cuisine Mexican

Prep Time 5 minutes

Servings 6

Ingredients

• 2 lbs chicken breasts fresh or frozen
• 4 cups chicken broth
• 28 oz can green chili enchilada sauce
• 4 oz can diced green chilies
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 8 oz cream cheese softened
• 12 oz riced cauliflower steamed
• 1 cup corn frozen

Instructions

1. Place chicken breasts in bottom of crockpot.

   Pour chicken broth, enchilada sauce and diced green chilies on top of chicken.

   Add cumin, chili powder, onion powder and garlic powder. 

   Cook on low for 6 hours. 

   Remove chicken from crockpot and shred. 

   Place chicken back in crockpot and add in cream cheese, steamed cauliflower rice and corn. 

   Mix well, turn crockpot to high and cook for 1 more hour. 

   Top with your favorite Mexican toppings - shredded cheese, sour cream, avocado, beans and don't forget the chips for dipping!