Crockpot Main Dish Recipes

Creamy Green Enchilada Crockpot Soup

The easiest and BEST crockpot soup you'll ever eat. So hearty and filling and perfect for fall and winter.

I am in serious crockpot mode over here.

The weather is so beautiful right now, that we’re spending more afternoons on the porch or heading to the park, plus our calendar is starting to fill up with fun holiday activities, so I have less time to be making dinner.

Plus, there’s nothing more cozy than the smell of something amazing simmering in the crockpot.

I made this one a few weeks ago when I headed up to San Francisco and Seattle and needed something that Bart and the girls could eat for dinner after I’d flown out.

When I came back a few days later, there was one bowl’s worth left in the fridge and it was SO ridiculously good, I had to make it again where I could eat more than one serving of it.

Usually, I make my crockpot recipes on low so they can cook all day and you could certainly do that with this one, but I’ve been making it after lunch and cooking it on high so it’s ready in a few hours.

Either way, it’s super quick to throw together and tastes like heaven.

The easiest and BEST crockpot soup you'll ever eat. So hearty and filling and perfect for fall and winter.


Creamy Green Enchilada Crockpot Soup

(adapted from Lil' Luna)
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 to 6 people
Author Janssen Bradshaw


  • 3 chicken breasts frozen is fine
  • 1/2 large yellow onion diced
  • 1/2 cup mild green enchilada sauce or green salsa
  • 1 4 oz can mild diced green chiles
  • 2 cups water or chicken broth I usually do water with one bullion cube
  • 1 Tablespoon cumin
  • 1/4 - 1 teaspoon chili powder depending on your spicy tolerance (any kind is fine, but I usually use a chipotle chili powder)
  • 1 clove garlic minced
  • 1/2 cup frozen corn
  • 1/2 cup uncooked rice I use basmati
  • 4 oz. cream cheese
  • salt and pepper I usually add 1 teaspoon of salt, but if you're using chicken broth, you may not need any


  1. Put everything in the crockpot and cook on low for 6-8 hours or high for 3-4. Shred the chicken with two forks and stir to combine everything well.
  2. Salt and pepper to taste and serve hot (you can add cilantro, sour cream, shredded cheese, corn chips, or diced avocados, if you'd like).


The easiest and BEST crockpot soup you'll ever eat. So hearty and filling and perfect for fall and winter.

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  • Reply MC October 27, 2016 at 11:41 am

    This looks delish! Definitely adding it to my meal plan for next week.

  • Reply Grace Haynes October 27, 2016 at 2:13 pm

    Yum. I love any recipe that starts with "Put everything in the crockpot." Adding to my list! Thanks!

  • Reply MommySizedHeart October 27, 2016 at 2:38 pm

    Oh my! I'm needing to make this in a hurry!! I love anything green+chicken+enchilada!!!

  • Reply Crisp Snaps October 27, 2016 at 4:26 pm

    This looks amazing and perfect for this fall weather! Pinned and planning to make soon!

  • Reply Paige Flamm October 27, 2016 at 7:23 pm

    Enchilada and cream cheese are my magical buzz words. Definitely making this!

  • Reply Jessica Pieper October 31, 2016 at 3:17 pm

    I'm making this today, yum! Does the cream cheese cook for the whole time or is it stirred in to melt towards the end of the cooking time?

    • Reply Janssen October 31, 2016 at 3:20 pm

      The original recipe calls for it to be put in at the end, but I hate that because I feel like it always takes forever to really melt in and it still lumpy. So the last couple times I've made it, I just dump it on top at the beginning and it's worked like a charm.

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