Green Chicken Enchilada Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
Bright, Creamy Green Chicken Enchilada Soup for Slow Nights
A hands-off slow-cooker bowl that balances tangy salsa verde, warm spices, and a silky finish for dependable weeknight comfort.
This is Ember Pot comfort cooking by way of Cam Torres: Green Chicken Enchilada Soup that doesn’t fuss but delivers big on flavor. Salsa verde and low-sodium chicken broth make a bright, slightly tangy base, while a scoop of cream cheese folded in at the end softens the edges into a smooth, comforting broth. Ground cumin and dried oregano add that gently smoky, savory backbone so every spoonful tastes complete and intentional.
Texture is where this soup sings. Boneless skinless chicken breasts slow-simmer until they’re so tender you can shred them with two forks, and black beans plus corn bring a bit of chew and sweetness so the bowl isn’t all liquid. Canned green chiles give just the right lift of heat, and sautéing finely chopped onion and garlic in olive oil with the cumin and oregano before they go in the slow cooker unlocks fragrance you’ll notice the moment the lid comes off.
It’s a very forgiving, hands-off recipe: transfer the aromatics, chicken, salsa verde, broth, beans, chiles, and corn to the slow cooker, then cook on low for 4–5 hours (or high for 2–3) and shred the chicken before finishing. Makes about six hearty servings, and it’s excellent for make-ahead dinners—refrigerate for up to a few days or freeze portions for quick reheats that taste like you simmered all afternoon.
Top it simply with torn cilantro, a squeeze of lime, diced avocado, tortilla strips, or shredded cheese to add freshness, cream, or crunch as you like. The result is an easy, reliable bowl with bright green chile flavor, silky broth from the cream cheese, and the slow-simmer depth that Ember Pot is built on—perfect for cozy weeknights, meal prep, or a low-effort dinner that still feels special.
Ingredients
How to Make Green Chicken Enchilada Soup
- Finely chop the onion and mince the garlic; heat the olive oil in a medium skillet over medium heat and sauté the onion until translucent, about 4–5 minutes, then add the garlic, cumin, and oregano and cook 30 seconds until fragrant.
- Transfer the sautéed onion, garlic, and spices to the slow cooker; add the chicken breasts, salsa verde, chicken broth, green chiles, black beans (undrained or drained if you prefer less sodium), and corn; stir to combine.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through and easily pulls apart with a fork.
- Remove the chicken to a cutting board, shred it with two forks, and return the shredded chicken to the slow cooker; stir gently to distribute.
- Cut the cream cheese into pieces and add to the hot soup, stirring until fully melted and incorporated; taste and adjust salt and pepper as needed.
- Squeeze the lime over the soup and stir in half of the chopped cilantro; let sit 5 minutes to meld flavors before serving.
- Ladle the soup into bowls and top each serving with a sprinkle of shredded Monterey Jack, crushed tortilla chips, and the remaining cilantro; serve hot.
Recipe Card
Green Chicken Enchilada Soup
Green Chicken Enchilada Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 15 min
- Cook
- 4 hr
- Servings
- 6
Ingredients
Instructions
- Finely chop the onion and mince the garlic; heat the olive oil in a medium skillet over medium heat and sauté the onion until translucent, about 4–5 minutes, then add the garlic, cumin, and oregano and cook 30 seconds until fragrant.
- Transfer the sautéed onion, garlic, and spices to the slow cooker; add the chicken breasts, salsa verde, chicken broth, green chiles, black beans (undrained or drained if you prefer less sodium), and corn; stir to combine.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through and easily pulls apart with a fork.
- Remove the chicken to a cutting board, shred it with two forks, and return the shredded chicken to the slow cooker; stir gently to distribute.
- Cut the cream cheese into pieces and add to the hot soup, stirring until fully melted and incorporated; taste and adjust salt and pepper as needed.
- Squeeze the lime over the soup and stir in half of the chopped cilantro; let sit 5 minutes to meld flavors before serving.
- Ladle the soup into bowls and top each serving with a sprinkle of shredded Monterey Jack, crushed tortilla chips, and the remaining cilantro; serve hot.
Nutrition
- Carbohydrates
- 25
- Saturated Fat
- 5.4
- Sodium
- 620
- Fiber
- 5.3
- Unsaturated Fat
- 11.6
- Protein
- 42
- Fat
- 17
- Cholesterol
- 116
- Trans Fat
- 0
- Calories
- 473
- Sugar
- 3.5