Creamy Green Enchilada Crockpot Soup

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).

Recipe Notes

(adapted from Lil' Luna)