This Green Enchiladas Chicken Soup is a comforting, creamy dish that combines the bold flavors of green enchilada sauce, tender chicken, and melted cheese. Perfect for a cozy meal, it’s easy to prepare in a slow cooker, Instant Pot, or on the stovetop.
The rich and savory broth is balanced with the kick of green salsa, making each spoonful a flavorful delight. Topped with fresh garnishes like avocado, cilantro, and sour cream, this soup is sure to become a family favorite!
Whether you’re looking for a hearty dinner or a warming lunch, this recipe delivers all the comfort and zest you need.
Why You’ll Love This Recipe:
People will love this Green Enchiladas Chicken Soup because it’s a perfect combination of rich, creamy, and flavorful ingredients.
The tender chicken, melty Monterey Jack cheese, and smooth cream cheese create a comforting base, while the green enchilada sauce and salsa verde provide a zesty kick.
It’s incredibly versatile, easy to make in a slow cooker, Instant Pot, or on the stovetop, and can be customized with toppings like avocado, cilantro, and sour cream for added freshness.
This soup is not only satisfying but also packed with bold flavors that will warm you up and keep you coming back for more!
Key Ingredients:
Boneless skinless chicken breasts or thighs for tender protein.
Green enchilada sauce or store-bought for a rich, tangy base.
Chicken broth to create a flavorful, hearty soup.
Monterey Jack cheese and cream cheese for a creamy, cheesy texture.
Green salsa (salsa verde) to add a zesty, vibrant flavor.
Half and half or heavy cream for extra richness and smoothness.
Salt and pepper to enhance all the flavors to perfection.
Green Enchiladas Chicken Soup
Ingredients:
2.5 pounds boneless skinless chicken breasts or thighs
1 recipe green enchilada sauce or a 28-ounce can store-bought
24 ounces chicken broth
1 cup half and half or heavy cream
2 cups shredded Monterey Jack cheese
4 ounces cream cheese cubed and softened
4 ounces green salsa salsa verde
Salt and pepper to taste
Instructions:
Slow Cooker Method:
Place the chicken, green enchilada sauce, and chicken broth into a 6-quart slow cooker. Set the cooker to Low and let it cook for 6-8 hours.
Once the chicken is done, remove and shred it, then return it to the pot. Add the Monterey Jack cheese, cream cheese, half and half, and salsa verde. Set the cooker to Warm and stir until the cheese has fully melted.
Taste and adjust with salt and pepper. Serve with optional toppings such as avocado, cilantro, green onions, and sour cream.
Instant Pot Method:
Place the chicken in the Instant Pot with 1 cup of chicken broth. Set the pot to
High Pressure for 8 minutes. After cooking, quickly release the pressure and shred the chicken.
Switch the pot to the Sauté setting. Add the remaining broth, shredded chicken, enchilada sauce, and salsa. Stir well and heat through. Then, mix in the cheeses, half and half, and salsa verde. Stir until smooth.
Season with salt and pepper to your taste.
Stovetop Method:
Simmer the chicken in a large pot with chicken broth until fully cooked and tender. Shred the chicken.
Add the shredded chicken to the pot with the green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa verde. Warm over low heat, stirring occasionally until the cheese has melted and the soup is hot.
Adjust the seasoning with salt and pepper and serve with optional toppings like salsa, hot sauce, and sour cream. Enjoy!
Notes:
Customizable Spice Level: You can adjust the heat by choosing a mild or spicy green enchilada sauce or salsa verde. For extra spice, add diced jalapeños or a pinch of cayenne pepper.
Chicken Options: While boneless, skinless chicken breasts or thighs work best for a leaner option, you can also use bone-in chicken for more flavor. If using bone-in, remember to shred the chicken after cooking and discard the bones.
Creaminess: If you prefer a richer soup, you can use heavy cream instead of half and half for extra creaminess.
Cooking Methods: This soup is versatile and can be made in a slow cooker, Instant Pot, or stovetop. The slow cooker version allows the flavors to develop over time, while the Instant Pot and stovetop methods are quicker.
Leftovers: This soup keeps well in the fridge for a few days and can be easily reheated. You can also freeze it for later use. Just be sure to allow it to cool completely before storing.
Garnishes: Toppings like avocado, cilantro, green onion, and sour cream add freshness and a nice contrast to the creamy soup. Feel free to add some tortilla strips or shredded cheese for crunch and extra flavor.
Vegetarian Option: For a vegetarian version, swap the chicken for a plant-based protein like tofu or beans, and use vegetable broth instead of chicken broth.
Nutrition Information:
Calories: 400 kcal | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Carbohydrates: 10g | Dietary Fiber: 2g | Sugars: 3g | Cholesterol: 90mg | Sodium: 600mg | Potassium: 400mg | Calcium: 250mg | Iron: 2mg
Frequently Asked Questions:
Can I use frozen chicken for this soup?
Yes, you can use frozen chicken for this soup, especially when using a slow cooker or Instant Pot.
If using the Instant Pot, simply add the frozen chicken with the broth and cook as directed.
You may need to adjust the cooking time by a few minutes.
Can I make this soup dairy-free?
Yes, you can make this soup dairy-free by substituting the dairy ingredients.
Use a dairy-free cream (such as coconut cream or almond milk) instead of half and half, and replace the cheeses with dairy-free cheese alternatives.
You can also omit the cream cheese or use a dairy-free cream cheese.
Can I use store-bought green enchilada sauce?
Yes, you can definitely use store-bought green enchilada sauce to save time.
A 28-ounce can of green enchilada sauce works perfectly in this recipe.
If you’d like to make it from scratch, follow the instructions in the recipe for homemade sauce.
How can I make the soup spicier?
To make the soup spicier, you can add more green salsa (salsa verde), jalapeños, or extra chili powder to the soup.
If you want to increase the heat during cooking, you can also add a pinch of cayenne pepper or use a spicier green enchilada sauce.
How do I store and reheat leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat, simply warm the soup on the stove over medium heat, adding a splash of broth or water if needed to reach your desired consistency.
You can also reheat in the microwave in a microwave-safe bowl.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts.
Thighs will add a bit more flavor and moisture to the soup.
If you use bone-in thighs, just be sure to remove the bones before shredding the chicken.
How do I adjust the cooking time if I’m using a larger or smaller quantity of chicken?
If you are using more or less chicken, you may need to adjust the cooking time slightly.
For more chicken, you might need an extra 15-30 minutes in the slow cooker or a few extra minutes in the Instant Pot.
For smaller quantities, you can reduce the cooking time by 10-15 minutes, depending on the size of the chicken pieces.
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead of time.
In fact, the flavors improve as they sit. You can store the soup in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the soup for up to 3 months. Just be sure to reheat thoroughly before serving.
Can I make this soup without cream cheese?
Yes, if you don’t have cream cheese or prefer not to use it, you can leave it out.
You can substitute with more Monterey Jack cheese for a creamy texture, or add a bit of heavy cream or sour cream for richness.
What toppings can I add to this soup?
You can add a variety of toppings to enhance the flavor of this soup!
Try adding sliced avocado, fresh cilantro, sour cream, crumbled tortilla chips, shredded cheese, or a squeeze of lime juice.
These toppings will give the soup extra freshness and texture.
