MI Coop Kitchen

Crockpot Chicken Enchilada Soup

Recipe by
Great Lakes Energy Cooperative  


  • 1 can (10-ounce) green enchilada sauce
  • 1 can white beans
  • 2 cans black beans
  • 1 pound boneless skinless chicken thighs or breasts
  • 2 cans (4-ounces each) diced fire-roasted green chiles
  • 1 can (10.5 ounces) diced tomatoes
  • 4 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken broth/stock
  • 1 (8-ounce) package cream cheese
  • 2-3 tablespoons chopped fresh cilantro (optional)
  • Toppings of choice ( pepper jack cheese, sour cream, limes)


  1. Add green enchilada sauce, drained white and black beans, and chicken into a large crockpot.
  2. Add undrained fire-roasted green chilies, diced tomatoes, chili powder, cumin, paprika,  salt, pepper, chopped cilantro, and chicken stock/broth.
  3. Cover and cook on low for 5-7 hours or on high for 3-5 hours, or until chicken easily shreds.
  4. Remove chicken from crockpot and place into another bowl. Add softened cream cheese to the crockpot.
  5. Cover and cook on high for an additional 30 minutes or until the cream cheese has melted. Whisk to ensure all ingredients are combined.
  6. Shred chicken with a fork and add back into the soup.
  7. Serve immediately. Add any additional toppings!

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