When evenings get hectic and I need a quick, comforting dinner, my go-to is always this green chili chicken soup. It’s a total lifesaver on busy days, just toss everything in the crock pot and let it work its magic. This easy recipe feels like a warm hug in a bowl and never fails to brighten my dinner table.
Table of Contents
Why You’ll Love This Super Easy Green Chili Chicken Soup
- Truly minimal prep: just dump all ingredients into the crock pot and walk away.
- Flavor-packed from simple pantry staples like enchilada sauce and green chiles.
- Versatile toppings let you customize each bowl to your family’s tastes.
- Great for leftovers, making weeknight dinners even easier the next day.
Key Ingredients You’ll Need
- Shredded Chicken Breasts provide a hearty protein base that soaks up all the flavors.
- Chicken Broth adds comforting depth and keeps the soup nice and brothy.
- Mild Green Enchilada Sauce is our secret weapon, lending a rich, tangy flavor instantly.
- Diced Green Chiles contribute a mild, smoky heat that makes this soup stand out.
- Cumin, Chili Powder, Onion Powder, and Garlic Powder build a flavorful spice blend to warm every spoonful.
- Corn adds a subtle sweetness and texture contrast that brightens the soup.
- Salt and Pepper bring all the flavors together just right.
Ingredient Substitutions & Variations
| Purpose | Substitution or Variation | Notes |
|---|---|---|
| To Make it Creamier | Add a block of cream cheese | Stir in at the end for a smooth, luscious texture |
| To Adjust the Spice Level | Use mild or hot enchilada sauce | Swap out according to your heat preference |
| For the Chicken | Use rotisserie chicken | Saves prep time and adds extra flavor |
| Dairy-Free Option | Replace cheese and sour cream with dairy-free alternatives | Use vegan cheese and sour cream to keep it dairy-free |
How to Make Green Chili Chicken Soup in the Crock Pot
- Combine all ingredients: Place shredded chicken, chicken broth, enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, garlic powder, and corn into your crock pot. Set on HIGH and cook for 3-4 hours. Tip: To shred chicken easily, use two forks to pull apart cooked breasts or toss them into a stand mixer on low for a minute.
- Season and serve: Add salt and pepper to taste. Top each bowl with Monterrey Jack cheese, sour cream, and sliced avocado. This is the fun part where you make it your own!
Alternate Cooking Methods
Stovetop Instructions
Combine shredded chicken, chicken broth, mild green enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, garlic powder, and corn in a Dutch oven or large pot. Bring to a simmer over medium heat, then reduce heat and let cook uncovered for 20-25 minutes. This quicker method melds flavors beautifully. You can find a similar recipe on Allrecipes which also offers a stovetop option.
Instant Pot Instructions
Place all ingredients into the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes before performing a quick release. Season with salt and pepper, then add your favorite toppings.
Topping Ideas and What to Serve With Your Soup
- Monterrey Jack cheese
- Sliced avocado
- Sour cream
- Fresh cilantro
- Crushed tortilla strips
- Diced jalapeño
- Sliced radishes
- A squeeze of fresh lime juice
What to serve with: warm cornbread, cilantro-lime rice, or soft flour tortillas make perfect side dishes for dipping and extra comfort. This easy crock pot meal is a fantastic option for busy weeknights, but if you’re looking for other chicken soup ideas, explore our collection of easy chicken soup recipes.
Tips for the Best Green Chili Chicken Soup
- Bloom the spices: Toast cumin, chili powder, onion, and garlic powder in a dry skillet briefly before adding them to the soup. This boosts their flavors amazingly.
- Use fresh lime juice: Adding a squeeze just before serving brightens the soup and balances the richness.
- Shred chicken easily: Cook chicken breasts in advance and shred with two forks or a mixer to save time.
- Customize your toppings: Don’t be shy—extra toppings mean extra joy at the table.
Storage, Freezing, and Reheating Instructions
Storage: Refrigerate leftover soup in an airtight container for up to 4 days.
Freezing: After cooling completely, freeze the soup flat in freezer bags for up to 3 months. Omit dairy toppings before freezing.
Reheating: Thaw frozen soup overnight in the fridge, then gently warm on the stovetop or in the microwave, stirring occasionally.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs offer more tender, flavorful meat thanks to higher fat content. You might need to cook a bit longer if starting with raw thighs, but the results are deliciously worth it.
How can I make this soup thicker?
Try these options: stir in a slurry made from 2 tablespoons cornstarch and cold water near the end of cooking. Or blend a cup of soup and stir it back in. Adding cream cheese also adds thickness and creaminess.
Can I make this soup dairy-free?
Absolutely. Use dairy-free cheese and sour cream alternatives for toppings. If you want to add creaminess inside the soup, swap cream cheese for a dairy-free version.
Conclusion
This green chili chicken soup is my ultimate easy, no-fuss dinner solution that feels homemade and cozy every time. It’s perfect for busy weeknights when you want comforting food without the stress. If you made this recipe, I’d love to hear how it turned out! Please leave a comment and a star rating below—it helps other readers and makes my day
Don’t forget to follow me on Pinterest for more recipes @aisharecipes
green chili chicken soup
Ingredients
Equipment
Method
- Combine shredded chicken, chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder, and corn in a crock pot on HIGH. Cook for 3-4 hours.
- Season with salt and pepper to taste. Serve topped with Monterrey Jack cheese, sour cream, and sliced avocados.
