If you crave cozy, creamy comfort food with a zesty kick, Green Chicken Enchilada Soup is about to win your heart (and your appetite)! Imagine all the flavors of classic green chicken enchiladas transformed into a rich, cheesy soup—ready for your slow cooker, stovetop, or Instant Pot. It’s weeknight-easy, party-perfect, and packed with flavor in every spoonful.
Why You’ll Love This Recipe
- Ultra Creamy & Cheesy: Every spoonful is luxuriously rich, thanks to melty Monterey Jack, smooth cream cheese, and a splash of half and half.
- Big, Bold Flavor: Tangy green salsa and zesty green enchilada sauce bring the perfect blend of heat and freshness—without being fussy.
- Effortless Cooking: Whether you’re a slow cooker devotee or a stovetop whiz, you’ll love how this soup practically cooks itself—hands-off and easy to prep ahead!
- A Crowd-Pleaser: With hearty chicken and crowd-friendly flavors, it’s just right for feeding a hungry family or a roomful of guests.
Ingredients You’ll Need
The beauty of Green Chicken Enchilada Soup is in the way each simple ingredient adds its own special touch—creamy cheeses, tender chicken, bright green salsa, and a burst of savory enchilada flavor all play their part. Here’s how every component comes together for the ultimate comfort soup.
- Boneless skinless chicken breasts or thighs: Opt for thighs if you prefer richer flavor and extra tenderness, or keep it lean with chicken breast—either works beautifully.
- Green enchilada sauce: The star that delivers a bold, tangy kick and gorgeous color; homemade or store-bought both taste fantastic here.
- Chicken broth: Adds depth and makes the soup satisfyingly sippable. A low-sodium version lets you control the saltiness.
- Half and half or heavy cream: Choose your level of creaminess—half and half for a lighter touch, or heavy cream for ultra-decadent results.
- Shredded Monterey Jack cheese: Melts smoothly and brings just the right amount of cheesy, stretchy goodness.
- Cream cheese (cubed and softened): Balances the soup’s tang and creates that irresistibly creamy texture.
- Green salsa (salsa verde): Pops in fresh, herbal notes and the signature flavor that sets this soup apart from regular chicken soups.
- Salt and pepper: Simple seasoning to let all those punchy flavors shine through.
Variations
This Green Chicken Enchilada Soup is made to flex! It’s super easy to swap, add, or skip ingredients—making it perfect for whatever you have on hand or dietary needs you’re working with. Don’t be shy about putting your own spin on it.
- Make It Spicy: Stir in hot sauce, chopped jalapeños, or use a spicy green salsa to fire things up.
- Dairy-Free Version: Swap in full-fat coconut milk for the half and half and use your favorite vegan cheese alternatives.
- Add Beans or Veggies: Toss in canned white beans, corn, or diced zucchini for even more texture and nutrition.
- Mega-Lazy Shortcut: Use rotisserie chicken for the ultimate shortcut—just shred and stir in right before serving.
How to Make Green Chicken Enchilada Soup
Step 1: Cook the Chicken
Start by adding your chicken (breasts or thighs) to your slow cooker, Instant Pot, or large stockpot. Pour over the green enchilada sauce and chicken broth—this combo does double duty, infusing flavor while keeping the chicken irresistibly juicy. Cook until the chicken is fall-apart tender: low and slow in the crockpot, quick under pressure, or a gentle simmer on the stovetop.
Step 2: Shred and Return the Chicken
Once your chicken is cooked through, pull it out and shred it with two forks. This is my favorite part—there’s something so cozy about shredding tender chicken! Add it back into the pot to soak up every last drop of flavor-rich broth.
Step 3: Add Creamy Goodness
Now it’s time for the magic! Add Monterey Jack cheese, cubed cream cheese (the softer, the better!), half and half or heavy cream, and the green salsa. Stir gently and let everything melt together—suddenly your kitchen smells just like your favorite Taqueria, but creamier!
Step 4: Season and Serve
Once the cheese is fully melted and the soup is creamy (this happens fast!), taste and season with salt and pepper. Feeling wild? Add hot sauce or more green salsa for extra zing. Ladle into bowls, add your favorite garnishes, and get ready to dive in!
Pro Tips for Making Green Chicken Enchilada Soup
- Warm, Not Hot for Cheese: Wait until your soup is hot but not boiling to add cheese and cream cheese—this keeps the soup ultra-smooth and avoids curdling.
- Chicken Shortcut: Use rotisserie chicken or leftover roast chicken to cut down on slow cooker time—simply heat and stir in during the cheesy step.
- Salsa Selection: Choose a fresh salsa verde with tomatillos for that signature tang—some brands are brighter or spicier, so taste and adjust as you go.
- Cream Cheese Softening: Be sure to fully soften your cream cheese before stirring it in, so you get the creamiest texture with zero lumps!
How to Serve Green Chicken Enchilada Soup
Garnishes
Don’t forget to dress up each bowl! This soup loves a sprinkle of chopped cilantro, sliced radishes for crunch, diced avocado for extra creaminess, or a fistful of crushed tortilla chips for satisfying texture. You can even swirl in a little sour cream or scatter crumbled queso fresco on top for true enchilada vibes.
Side Dishes
Pair your Green Chicken Enchilada Soup with warm, fluffy flour tortillas, buttery cornbread, or a simple side salad with lime vinaigrette. If you want your meal to feel especially festive, whip up a batch of street corn or serve with a side of Mexican-style rice!
Creative Ways to Present
For a party-ready touch, serve your soup in little cups or shooters as an appetizer, or set up a “soup bar” with bowls of toppings so everyone can customize their own bowl. Try ladling the soup over a pile of rice or even inside a bread bowl for a fun (and filling) twist!
Make Ahead and Storage
Storing Leftovers
Leftover Green Chicken Enchilada Soup stores beautifully. Let the soup cool to room temperature, then spoon into airtight containers. Kept in the refrigerator, it will be fresh for up to 4 days—the flavors somehow get even better overnight!
Freezing
This soup freezes well, though the dairy may separate slightly when thawed. For the best texture, freeze before adding the cream and cheeses, then stir them in when you reheat. Thaw overnight in the fridge, and it’ll be ready for your next craving!
Reheating
Warm individual portions in the microwave or reheat gently on the stovetop, stirring often to keep everything smooth and creamy. If the soup thickens up in the fridge, simply loosen it with a splash of extra broth or milk as you reheat.
FAQs
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Can I use store-bought enchilada sauce for Green Chicken Enchilada Soup?
Absolutely! Store-bought green enchilada sauce is quick, convenient, and delicious. If you have homemade, use it, but your favorite jarred brand works perfectly for this soup and shaves major time off prep.
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Can I make Green Chicken Enchilada Soup in advance?
Yes! This soup is ideal for meal prep. Make it up to 3 days ahead (just hold the garnishes until serving). The flavors meld, and leftovers taste incredible the next day.
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What can I substitute for Monterey Jack cheese?
Feel free to substitute with pepper jack for spice, or use shredded cheddar, mozzarella, or a Mexican blend—whatever melts easily and matches your taste!
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Is Green Chicken Enchilada Soup gluten free?
It can be! Most of the ingredients are naturally gluten free, but check that your enchilada sauce and salsa verde don’t contain added flour or thickeners if gluten is a concern.
Final Thoughts
If you’re ready for a bowl bursting with creamy, cheesy, zesty flavor, Green Chicken Enchilada Soup is calling your name. It’s just as perfect for a slow, cozy supper as it is for your next casual gathering. Grab your spoon and let this easy, crowd-pleasing classic become a new favorite at your table—seriously, you’re in for a treat!
PrintInstant Pot Sausage and Potato Casserole Recipe
This Green Chicken Enchilada Soup is a creamy and cheesy delight that combines tender shredded chicken with the flavors of green enchilada sauce, cheese, and salsa verde. Perfect for a comforting meal!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Soup:
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 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 Instructions: In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours. Shred chicken, then add jack cheese, cream cheese, half and half, and green salsa. Stir until melted. Adjust seasoning.
- Instant Pot Instructions: Cook chicken with broth on high pressure for 8 minutes. Shred chicken, then saute with enchilada sauce, salsa, and broth. Add cheese and remaining ingredients. Adjust seasoning.
- Stovetop Instructions: Simmer chicken in broth until done. Shred chicken, then add enchilada sauce, half and half, cheeses, and salsa. Heat until cheese melts. Adjust seasoning.
Notes
- This soup can be garnished with avocado, cilantro, lime wedges, or tortilla strips for extra flavor.
- If the soup is too thick, you can thin it out with additional chicken broth or half and half.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
