Slow Cooker Green Chicken Enchilada Soup is an effortless recipe that comes together in just a few steps! The green enchilada sauce base delivers bold flavor, while the blended white beans and broth create a smooth, naturally creamy texture. Try this soup with classic enchilada flavors for a family-friendly meal, customizable with toppings!

overhead view of white bowl of soup with sliced jalapeno, surrounded by bowl of tortilla strips, black spoons and black slow cooker in background

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What’s To Love About This Recipe

This hearty Mexican-inspired soup is so flavorful, filling, and practically dump-and-go! Just chop up a couple of veggies and combine everything in the slow cooker for a warm and comforting meal at the end of the day.
I prefer this green chicken enchilada version because it maintains a creamy, satisfying texture without relying on cream cheese, which can sometimes overpower the enchilada flavor. The savory richness comes from blended beans and broth, and it’s not overly heavy.
Some green enchilada soup recipes can turn out too thin or watery, but the ratios in this recipe keep it the perfect consistency from the start!
Blending a portion of the soup is the key step to keep it smooth without adding dairy or too many other ingredients.
This soup is easy to layer up with tasty toppings like sour cream, shredded cheese, cilantro, and avocado. As is, it’s naturally gluten and dairy-free, which makes it a perfect choice to meet various dietary needs.
This makes a delicious meal that reheats well from the fridge or from frozen!

Ingredients Needed

Chicken – I prefer boneless, skinless chicken thighs for added flavor, but you can also use chicken breasts. The chicken will cook right in the slow cooker, and you will remove it to shred before combining the ingredients together again.
White beans – Canned white beans, such as cannellini or Great Northern, are an easy addition that add a creamy texture and flavor to the soup. Drain and rinse the canned beans before adding them to the slow cooker.
Green enchilada sauce – Use a can of green enchilada sauce to flavor the base of the soup with mild heat and tang.
Yellow onion – Dice a small yellow onion for depth of flavor and added texture to the soup base.
Jalapeño pepper – Remove the seeds and finely dice one jalapeño for a touch of heat. If you prefer a spicier soup, you can increase the pepper amount here.
Frozen corn – Frozen corn cooks beautifully in the slow cooker, maintaining its texture and adding a hint of sweetness to offset the heat.
Chicken broth – Add flavor to the base with chicken broth. When partially blended with white beans, this creates a delicious, smooth base.
Homemade taco seasoning – Use my blend or grab your favorite store-bought premixed version for an all-in-one seasoning for enchilada soup. This taco seasoning blend delivers just the right balance of classic Mexican flavor.
Salt – Save any extra salt for the end of cooking and season to taste.
Optional toppings – Customize each bowl of soup to your liking with sour cream, shredded cheese, cilantro, avocado, or tortilla chips.

ingredients to include white plate of chicken breasts, bowl and strainer with white beans, black bowl of green enchilada sauce, bowls of diced jalapeno, frozen corn, taco seasoning, diced onion, shaker of salt, and glass measuring cup of chicken broth

How To Make Slow Cooker Green Enchilada Soup

Add chicken, white beans, enchilada sauce, onion, jalapeño, corn, chicken broth, and taco seasoning to the slow cooker. Stir to combine.

black slow cooker containing all ingredients

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
Remove the chicken and shred it with two forks.

wooden cutting board with chicken pieces being shredded with two gold forks

Scoop out about 1 to 1½ cups of the soup (mostly beans and broth) and blend it until smooth.

glass bowl containing soup with beans with immersion blender inserted

Stir the blended mixture back into the slow cooker to thicken the soup naturally.
Return the shredded chicken to the pot, stir, taste, and adjust salt if needed.
Serve warm with your favorite toppings.

overhead view of black slow cooker containing soup with sliced jalapeno peppers on top, surrounded by bowls of tortilla strips, diced jalapeno, avocado, and 2 whole jalapeno

Pro Tips

An immersion blender is a handy tool for blending small amounts of food or for blending directly in the slow cooker. Use it to blend the removed bean-and-broth portion of the soup mixture. Blending just a small amount keeps the soup creamy while still leaving some texture.
At first, the amount of broth may not seem like enough, but the reduced amount is intentional to preserve the soup’s thickness. If it still appears too watery, reduce some of the broth at the beginning and add more later as needed.
This soup will thicken further as it rests.
The texture of the soup should be creamy yet brothy, not chowder-like.

Recipe Substitutions and Variations

Chicken thighs add richness to the overall flavor, but chicken breasts also work just fine. If you have leftover shredded rotisserie chicken, you can stir it in during the last 30 minutes, as it is already cooked.
I like to grab a can of prepared green enchilada sauce from the store, but if you’re in an extra-culinary mood, you could also mix up your own enchilada sauce from your preferred recipe!
This soup is naturally gluten-free, and you can keep the final serving dairy-free as well by skipping the cheese and sour cream toppings or using dairy-free alternatives.
As written, this soup has a mild level of heat, but if you prefer a spicier bowl, increase the heat with an extra jalapeño or a pinch of cayenne pepper, along with additional spicy toppings.
If you prefer a creamier version, stir in ¼ cup of sour cream at the end while the soup is warm.

overhead closeup view of black slow cooker containing soup with black ladle inserted

More Enchilada Recipes for the Slow Cooker

If you love classic enchilada flavors, explore more of my popular adaptations for the slow cooker!

Slow Cooker Enchilada Pasta

No complaints about the dinner menu tonight! Slow Cooker Enchilada Pasta is a hearty, cheesy dish that will surely bring everyone back for seconds. Enjoy a vegetarian meal with a flavorful combination of black beans, corn, and enchilada sauce.

Check out this recipe

bowl of enchilada pasta next to fresh tomatoes

Slow Cooker Chicken Enchilada Casserole

Here’s a dish with all the goodness of enchiladas but much less prep time required! Slow Cooker Chicken Enchilada Casserole is a healthy option for a family-friendly meal with lots of added veggies.

Check out this recipe

Slow Cooker Chicken Enchilada Casserole served

Slow Cooker Beef Enchilada Soup

It’s no surprise that we love Mexican flavors over here and beef enchilada soup is one of my favorite ways to satisfy enchilada cravings in a lightened-up version! Add enchilada sauce, ground beef, and veggies to the slow cooker for a delicious, creamy soup that works with all the toppings.

Check out this recipe

Beef enchilada soup in metal bowl topped with chopped cilantro

Slow Cooker Butternut Squash Enchiladas

Using prepared ingredients saves you time when making these delicious Slow Cooker Butternut Squash Enchiladas! They only take about 10 minutes to assemble in your slow cooker for a delicious meat-free meal!

Check out this recipe

butternut squash enchiladas topped with avocado in a casserole slow cooker

Instant Pot Version Green Chicken Enchilada Soup

Add chicken, white beans, enchilada sauce, onion, jalapeño, corn, chicken broth, and taco seasoning to the Instant Pot. Stir to combine.
Seal the lid and set to high pressure for 12 minutes, then allow a 10-minute natural release.
Remove the chicken and shred it with forks. Scoop out about 1-1½ cups of the soup base (mostly beans and broth) and blend it until smooth.
Stir the shredded chicken and blended mixture back into the pot, add salt to taste, and serve warm with your favorite toppings.

How To Serve Slow Cooker Green Enchilada Soup

Green enchilada soup is a versatile base for your favorite traditional toppings with enchilada flavors! Serve a hot bowl topped with any number of these tasty options:

Freshly chopped cilantro
Avocado slices
A dollop of sour cream or Greek yogurt
Shredded cheddar or Monterey Jack cheese
Tortilla strips or crushed tortilla chips
Sliced jalapeños
Fresh lime wedges

To add heartiness to your meal, prepare Perfect Slow Cooker Rice and serve it on the side, or add a scoop to individual bowls of soup. For a full spread, serve an appetizer of crunchy tortilla chips and Spicy Slow Cooker Queso, along with a simple side salad topped with Zesty Lime Jalapeno Ranch Dressing.

overhead view of white bowl of soup with black spoon inserted, surrounded by another bowl of soup and wooden cutting board with whole jalapeno and jalapeno slices

Storing and Reheating

How To Best Store Leftovers

Fridge

Store leftover enchilada soup in a sealed container in the fridge for up to 3 days.

Freezer

Since this soup does not contain dairy in the base recipe, it freezes and reheats well. Let the soup cool completely, then store in single-portion airtight containers or Souper Cubes for easy access.

How To Best Reheat Leftovers

Reheat leftover soup on medium heat on the stovetop or in the microwave for short intervals, stirring in between.