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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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Slow Cooker Green Chicken Enchilada Soup

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!
Course Main Course, Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Calories 200kcal
Author Jennifer Draper

Equipment

  • Slow Cooker
  • Immersion blender

Ingredients

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1 15 oz can white beans (cannellini or great northern), drained and rinsed
  • 1 15 oz can green enchilada sauce
  • 1 small yellow onion diced
  • 1 jalapeño seeded and finely diced
  • 1 cup frozen corn
  • 3 cups chicken broth
  • 2 tablespoons homemade taco seasoning
  • Salt to taste
  • Optional toppings: sour cream shredded cheese, cilantro, avocado, tortilla chips

Instructions

  • Add chicken, white beans, enchilada sauce, onion, jalapeño, corn, chicken broth, and taco seasoning to slow cooker, and stir to combine.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender
  • Remove chicken and shred with two forks
  • Scoop out about 1 to 1½ cups of the soup (mostly beans and broth) and blend until smooth
  • Stir blended mixture back into slow cooker to thicken the soup naturally
  • Return shredded chicken to pot, stir, taste, and adjust salt if needed
  • Serve warm with your favorite toppings

Notes

  • Store leftover soup in a sealed container in the refrigerator for up to 3 days.
  • To freeze the soup, let it cool completely, then store it in single-portion airtight containers or Souper Cubes.
  • Reheat leftovers on medium heat on the stovetop or in short microwave intervals, stirring in between.
  • An immersion blender can be used to blend a small portion of the soup for a creamier texture while preserving some texture.
  • The soup will continue to thicken as it rests.
  • The amount of broth may seem minimal at first, but it is intentional to maintain thickness.
  • The final texture of the soup should be creamy yet brothy, not thick like a chowder.

Nutrition

Calories: 200kcal | Carbohydrates: 10g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 168mg | Potassium: 644mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 2mg