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A warm bowl of memories, served with cornbread and a little love.
I don’t know about you, but there are some meals that feel like they carry history in them. Not in a fancy, museum kind of way — more like a “pull up a chair, I’ll tell you about it while the soup simmers” kind of way.
This green enchilada chicken soup? It’s one of those.
I made a pot last week after a long day of errands — you know the kind, where your back hurts from standing in line and your brain’s a little foggy from too much small talk. I came home, kicked off my shoes, tossed everything in the slow cooker, and by dinnertime? The whole house smelled like warmth. Like someone had been home all day cooking just for me.
It’s hearty without being heavy, has just enough spice to wake up your tastebuds, and it’s the kind of soup you’ll end up eating three nights in a row — and maybe still miss it after it’s gone.
Why You’ll Love It (Even on Your Busiest Tuesday)
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Set it and forget it – The slow cooker’s doing the heavy lifting here.
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Packed with flavor – Tangy green enchilada sauce, savory chicken, mellow white beans… it’s all there.
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Leftovers reheat beautifully – It’s even better the next day.
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Everyone loves it – It’s mild enough for picky eaters but still flavorful for folks who like a little zip.
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Simple, familiar ingredients – No specialty-store drama. You probably have most of this stuff already.
What You’ll Need (and a Few “Don’t Panic” Swaps)
Let me walk you through what’s going in the pot — and what you can use if you don’t have it on hand.
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Chicken breasts – Boneless, skinless. But honestly? Thighs will work too, and they’re even juicier.
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White beans – I use Great Northern or cannellini. Navy beans are just fine. Don’t overthink it.
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Green enchilada sauce – Use a brand you like. Hatch is great. Trader Joe’s has a solid one too.
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Diced green chiles – These give a nice little kick without making it “spicy.” Add more if you like heat.
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Chicken broth – Store-bought is totally fine, or mix up some Better Than Bouillon.
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Onion & garlic – I usually chop fresh, but I’ve been known to use frozen chopped onions in a pinch. No shame.
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Cumin, chili powder, oregano – Just your classic cozy soup spices.
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Salt & pepper – Don’t forget to taste and adjust at the end.
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Fixings – Shredded Monterey Jack, sour cream, chopped cilantro. Optional, but highly encouraged.
The Lazy-Genius Method (aka Slow Cooker Instructions)
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Layer it up – Chicken goes at the bottom. Beans on top.
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Mix the good stuff – In a bowl (or heck, right in the crockpot if you’re short on dishes), whisk together enchilada sauce, green chiles, broth, onion, garlic, and all the spices.
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Pour it over – Make sure everything’s nicely covered.
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Cook it low and slow – 6-8 hours on low, or 3-4 hours on high.
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Shred & return – Once the chicken’s tender, pull it out and shred it with two forks. Pop it back in and give everything a good stir.
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Serve it up – Ladle it into bowls and let everyone go wild with toppings.
Bonus points if you serve it with warm cornbread or a crusty roll to mop up the last spoonfuls. I always do.
Little Tweaks to Make It Yours
This soup is forgiving. Like a good friend who doesn’t mind if you show up in sweatpants.
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Make it thicker – Mash a few of the beans before you add them. It gives the broth a creamier feel.
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Add corn – A cup of frozen corn tossed in during the last 30 minutes? Perfect.
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Turn up the heat – Add a chopped jalapeño or a pinch of cayenne if you want to clear your sinuses.
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Cream it up – Stir in a little cream cheese or a splash of half-and-half at the end for something a little richer.
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Use what you’ve got – Leftover rotisserie chicken? Toss it in during the last hour. No enchilada sauce? Try salsa verde.
Storing & Reheating (You’ll Be Grateful Later)
You’re gonna want leftovers. Trust me.
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Fridge – Keeps for about 4 days in an airtight container. The flavors get even cozier overnight.
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Freezer – Freeze in individual portions for easy lunches. Just thaw in the fridge and reheat on the stove.
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Reheat gently – Low heat, maybe a splash of broth if it thickens up. Stir and taste before serving.
Honestly, it reheats like a dream. I sometimes think it tastes better the second day. (Don’t tell the first-day batch I said that.)
That Last Ladle
This green enchilada chicken soup isn’t fancy. But it is full of flavor. It’s made for the nights when you’re tired but still want something warm, real, and homemade.
It reminds me of the meals we’d have after church potlucks or long Sunday afternoons — something that made you feel taken care of, even when the world was a bit much.
If you make it, let me know how it turns out. Did your family fight over the last bowl? Did you sneak a scoop at midnight? I wanna hear it all.
Leave a comment below, or send me a little note. I’m always around — probably stirring another pot of something.
Green Enchilada Chicken Soup with White Beans
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cans white beans 15 oz each, drained and rinsed
- 1 can green enchilada sauce 28 oz
- 1 can diced green chiles 4 oz
- 3 cups chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- fresh cilantro for garnish
- shredded Monterey Jack cheese for serving
- sour cream for serving
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Layer the white beans on top of the chicken.
- In a bowl, whisk together the green enchilada sauce, diced green chiles, chicken broth, chopped onion, minced garlic, cumin, chili powder, and oregano. Season with salt and pepper.
- Pour the mixture over the chicken and beans, ensuring the chicken is completely covered.
- Set the crockpot to low and cook for 6–8 hours, or on high for 3–4 hours.
- Once cooked, remove the chicken breasts and shred with two forks. Return the shredded chicken to the pot and stir.
- Serve the soup hot, garnished with Monterey Jack cheese, sour cream, and fresh cilantro.
Notes
Nutrition