Switch up your chicken soup routine with this easy and flavorful slow cooker 5 ingredient green enchilada soup

Recipe Overview

Why you’ll love it: This recipe is super easy and everyone loves it. Make it on the stove if you don’t have time for a slow cooker.

How long it takes: 4 hours in the slow cooker
Equipment you’ll need: crockpot
Servings: 6

Overhead of soup in bowls, garnished with cilantro leaves, shredded cheese, and tortilla strips.
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I’m sitting here listening to James Taylor and Alison Krauss and it’s a unseasonably warm, breezy, gray day outside. I want to write something interesting about this soup but really I just want to curl up on the couch with a good movie. 

But here goes …

Chicken enchilada soup in white soup bowls with handles.

About This Chicken Enchilada Soup

Chicken enchilada soup, while amazing, is pretty simple which is one of the reasons I love it. All you need to do is throw 5 ingredients (all raw!) into the slow cooker and 4 hours later (or 8 hours on low), dinner is ready.

It’s hard to pick my favorite part of this green enchilada soup. The ease of its preparation is definitely up there. It’s a great alternative to chicken noodle soup. It’s warm and comforting if you’re feeling a bit under the weather.

I think my favorite part is that it is so fun to add toppings. The soup is perfect the way it is but it’s extra great with toppings (they’ll of course add to the ingredient count!).

I like crispy tortilla strips and fresh cilantro but cheese, avocado, diced tomato, and jalapeño are all perfect too.

I’m obsessed with toppings. I think sometimes I make chili just for the toppings. Tacos, nachos, etc., it’s all about the toppings for me, especially those vegetarian nachos I shared awhile back? Yum.

Chicken enchilada soup in bowls, on blue denim cloth, with toppings scattered around.

What you’ll Need

Maybe you’re wondering what the five star ingredients are? (Thank you to Old El Paso for sponsoring this post). Here goes:

  • Boneless Skinless Chicken Breasts: No need to dice the chicken or mess with it at all. It will shred easily after cooking in the broth in the slow cooker.
  • Onion: Just chop up any kind of onion you happen to have on hand.
  • Old El Paso Green Enchilada Sauce: A can of this sauce flavors the broth and adds just a bit of heat. Any brand will do.
  • Old El Paso Canned Green Chiles: Buy the chopped variety so you don’t have to chop them yourself. Again, any brand will do.
  • Chicken Broth: Choose low-sodium or unsalted if you can.
Collage of 5 photos showing green enchilada soup ingredients being added to crockpot.

How To Make This Soup

Well, it’s so easy! Simply put everything into your crockpot and let ‘er cook! Before serving, remove the chicken breasts, shred them with two forks and put them back into the soup.

Did you know it’s really easy to make your own tortilla strips? Simply buy plain corn tortillas, cut them into strips, and spread them out on a baking sheet. Spray lightly with cooking spray and bake. Do it while the soup is cooking. They can be made ahead of time, too, and stored in an airtight container.

This soup is comforting, super easy, and perfect any time of the year!

Used in this recipe:

Make It Your Own

  • Don’t have time for a slow cooker? Make this soup on the stove. Use shredded cooked chicken instead of the raw chicken. Sauté onions in Dutch oven, then add the rest of the ingredients. Simmer for 30 minutes.
  • Prefer dark meat? Substitute boneless skinless chicken thighs for the breasts.
  • Stretch it: Add a can of corn (or frozen corn) or canned black beans, rinsed and drained, or a can of each.
  • For a more tomato-y soup, try chicken tortilla soup, it’s fantastic.
  • Like creamy soups? You’ll love creamy chicken enchilada soup with noodles.
  • Rather have enchiladas than enchilada soup? Try chicken enchiladas verde.
Soup in bowls, with Old El Paso products in background.

More Yummy Soup Recipes

Take a look at my list of 12 easy crockpot soup recipes or try one of the recipes below:


Slow Cooker Green Enchilada Soup

4.43 from 47 votes
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
Servings: 6 servings
Switch up the chicken soup routine with this easy and flavorful slow cooker, 5 ingredient, green enchilada soup. Made in the slow cooker!
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  • 1 ½ lbs. boneless skinless chicken breasts
  • 4 cups reduced sodium chicken broth
  • 1 can (10 oz.) Old El Paso Green Enchilada Sauce
  • 1 can (4.5 oz.) Old El Paso Chopped Green Chiles
  • 1 cup diced yellow onion
  • Optional toppings: Cheese, cilantro, crispy tortilla strips, chopped avocado, hot sauce


  • Add chicken, chicken broth, Old El Paso Green Enchilada Sauce, Old El Paso Chopped Green Chiles, and diced onion to a slow cooker.
  • Cover, and cook on high for 4 hours, or low for 8 hours.
  • Remove chicken and shred using two forks. Return to slow cooker.
  • Stir, and serve garnished with desired toppings.


  • Nutrition information does not include toppings.
  • How To Make Crispy Tortilla Strips: Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray, avocado oil, or olive oil spray. Cut corn tortillas into thin strips. Arrange in an even layer on prepared baking sheet; spray lightly. Bake for 12 to 14 minutes,  stirring once, until golden brown and crispy. Check frequently to make sure they don’t burn.
  • Stovetop Directions: Use shredded cooked chicken instead of the raw chicken. Sauté onions in Dutch oven, then add the rest of the ingredients. Simmer for 30 minutes.
  • This soup freezes well in an airtight container. Reheat slowly over medium heat in a saucepan (or use the slow cooker again and heat on low until hot).


Calories: 169kcal, Carbohydrates: 5g, Protein: 28g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 256mg, Potassium: 615mg, Fiber: 1g, Sugar: 1g, Vitamin A: 59IU, Vitamin C: 10mg, Calcium: 25mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!

DisclosureI’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.

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4.43 from 47 votes (45 ratings without comment)

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  1. Kimberley L Michael says:

    How much is a serving????

    1. Rachel Gurk says:

      About 1 1/2 cups. :)

  2. Pamela says:

    Green enchilada soup first. Sounds yummy!

    1. Rachel Gurk says:

      I hope you love it!

  3. Karen Mitchell says:

    This soup would be delicious as is, but I added a can of Cannellini beans and a little jalapeño  because I only had one chicken breast and it calls for more chicken than I had. When I served this, I put flour tortilla strips in the bottom of the bowl, added a little Monterrey Jack cheese, jalapeño, and sour cream. Shared the leftovers with my son, who  served it with quesadillas. Five stars!

    1. Rachel Gurk says:

      So glad to hear you liked the recipe!

  4. Debbie Line says:

    This was wonderful. Made it exactly and it was perfect.

    1. Rachel Gurk says:

      So glad to hear it! Take care! :)

  5. Chelsea says:

    Could this be done in a pressure cooker? Thanks! 

    1. Rachel Gurk says:

      I have not tried it but I imagine it would work! Not sure what the cook time would be though, sorry!

  6. Shannon VandenBosch says:

    You had me at 5 ingredients!  Is this spicy?  My kiddos don’t love spice but this looks good!!

    1. Rachel Gurk says:

      It has a small amount of spice, but definitely not spicy! Make sure to get the mild green enchilada sauce.

  7. Find Your Fine says:

    So easy to prepare. Thanks for the recipe.

  8. Becky Hardin says:

    I’m obsessed! This flavor combo is so perfect! YUM GIRL!

    1. Rachel Gurk says:

      Thank you!

  9. Nellie says:

    I love how simple and easy this is! Can’t wait to try it!

    1. Rachel Gurk says:

      I hope you love it!

  10. Matt @RealFoodByDad says:

    This looks amazing!

    1. Rachel Gurk says:

      Thanks Matt!