Green Enchilada Chicken Soup Crockpot

Set It & Forget It! Green Enchilada Chicken Soup (Gluten-Free Crock Pot Recipe)

If you’re anything like me, winter sends you on a mission to find the coziest, most comforting, soul-hugging meals possible. And honestly? This green enchilada chicken soup crock pot recipe has been one of my personal favorite discoveries this year. It’s rich, brothy, slightly creamy, naturally gluten free, and bursting with warm Mexican flavors—exactly the kind of dish that makes you close your eyes after the first spoonful.

I still remember the first time I tested this recipe for the blog. It was one of those cold, windy days when your hands stay cold no matter how many times you rub them together. I tossed all the ingredients into my slow cooker, set it to low, and walked away. A few hours later, the entire house smelled like roasted green chile, tender chicken, and just the right amount of chili spice. It felt like the culinary version of being wrapped in a fluffy blanket. That’s when I knew: this wasn’t just dinner—this was the best soup for a cold winter night.

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Why You’ll Love This Recipe

• It’s a true set it & forget it slow cooker meal—minimal prep, maximum flavor.
• Naturally gluten free and incredibly healthy.
• Slightly spicy but completely customizable.
• The perfect dinner for busy weeknights.
• Tastes even better the next day.

Ingredients (Exact Measurements)

Here’s everything you’ll need to make this tasty green enchilada chicken soup recipe:

• 1.5 lbs (680g) boneless, skinless chicken breasts (or thighs)
• 2 cups (480ml) green enchilada sauce
• 1 can (4 oz / 113g) diced green chiles
• 4 cups (960ml) chicken broth
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 cup frozen corn (optional)
• 1 can (15 oz / 425g) white beans or black beans, drained
• 4 oz (113g) cream cheese or 1/2 cup canned coconut milk for dairy-free
• Juice of 1 fresh lime
• Fresh cilantro, sliced jalapeños, avocado, or tortilla chips for topping

How to Make It (Step-by-Step)

If you're searching for how to make a flavorful yet simple soup, this process might become your new winter routine:

1. Add all ingredients—except cream cheese and lime juice—into your crock pot.
2. Cook on Low for 6–7 hours or High for 3–4 hours.
3. Once chicken is tender, remove it, shred it with two forks, and return it to the pot.
4. Add cream cheese (or coconut milk for dairy-free) and let it melt into the broth.
5. Stir in fresh lime juice for brightness.
6. Taste and adjust seasoning as needed.

This method creates a soup that’s hearty, rich, slightly tangy, layered with green chile depth, and warm with gentle chili heat. The slow cooker does all the magic while you go about your day.

✨ Highly Recommended Tools & Ingredients (Amazon Favorites)

In the middle of developing this recipe, I realized that some tools make cooking infinitely easier. Below are three products I personally recommend—they genuinely upgrade your cooking experience.

1. Crock-Pot 7-Quart Oval Slow Cooker

This is one of the most reliable, family-sized slow cookers I’ve ever owned. The 7-quart capacity is perfect for meal prepping winter meals or cooking large batches of soups. It heats evenly, cleans easily, and has that classic “set it & forget it” function everyone loves.

CTA: If you want a no-fuss slow cooker that lasts for years, grab this Crock-Pot on Amazon today.

2. Hatch Valley Organic Mild Diced Green Chiles

Quality canned chiles make a huge difference in flavor. These Hatch Valley chiles have a smoky, roasted taste that elevates Mexican-style soups like this one. They’re also certified gluten-free, which is perfect if you’re cooking with dietary needs in mind.

CTA: Add deep, authentic flavor to your soup with these chiles — order a pack on Amazon.

3. OXO Good Grips 2-Cup Angled Measuring Cup

This angled measuring cup has been my go-to for years. No more bending your head to read measurements — the markings are visible from above, making ingredient prep faster and more accurate, especially when dealing with liquids like broth or enchilada sauce.

CTA: Upgrade your kitchen tools with this genius measuring cup — get it now on Amazon.

Flavor Variations

One of my favorite parts of cooking is experimenting, so here are some fun twists:

• Extra Spicy: Add 1 diced jalapeño or a splash of green salsa verde.
• Super Creamy: Add an additional 2 oz cream cheese or 1/4 cup sour cream.
• More Mexican-Inspired: Add hominy, roasted poblanos, or fresh cilantro stems for flavor.
• Lower Carb: Skip beans and corn; add shredded cabbage instead.

Make It Healthier

This recipe is already naturally healthy, but here’s how you can boost it even more:

• Use bone broth instead of regular broth for added protein and minerals.
• Add chopped spinach or kale during the last 10 minutes of cooking.
• Use coconut milk instead of cream cheese for a dairy-free option.
• Swap beans for more veggies like zucchini.

Slow Cooker vs. Stove Top vs. Instant Pot

While the slow cooker version is the easiest and most hands-off, here are alternatives:

Stove Top:

• Simmer all ingredients (except cream cheese and lime) for 35–40 minutes.
• Shred chicken, stir in cream cheese, and finish with lime.

Instant Pot:

• Cook all ingredients on High Pressure for 12 minutes.
• Quick release, shred chicken, stir in cream cheese.

What to Serve With This Soup

This soup shines on its own, but pairing it with a few simple sides makes it even better:

• Warm corn tortillas (gluten free)
• Mexican rice or cilantro-lime rice
• Avocado slices for creaminess
• Crispy tortilla strips
• Fresh lime wedges

Storage, Freezing, & Meal Prep Tips

This recipe is a winter meal prep dream.

Refrigerate:

Store in an airtight container for up to 4 days.

Freeze:

Freeze (without cream cheese) for up to 3 months. Add cream cheese after reheating.

Reheat:

Warm on the stove over medium heat until thoroughly heated. Add extra broth if needed.

Final Thoughts

After testing dozens of soups for winter content this year, this green enchilada chicken soup crock pot version remains one of my all-time favorites. It’s easy, incredibly flavorful, naturally gluten free, warm, slightly spicy, and checks every box of true comfort food. It’s also the kind of dinner that brings a little extra joy to those cold, dark evenings.

If you’ve been searching for a healthy Mexican-inspired soup to brighten up your winter, this might just become your new tradition.

Set it, forget it… and enjoy every cozy spoonful. ❤️