This Green Enchiladas Chicken Soup is packed with creamy, cheesy goodness and a touch of spice. Inspired by the flavors of green enchiladas, this soup combines tender chicken with a rich green enchilada sauce, Monterey Jack cheese, cream cheese, and salsa verde. It’s a perfect comfort food for chilly days, offering the right blend of warmth and flavor in every spoonful.
Whether you’re using a slow cooker, Instant Pot, or stovetop, this soup is easy to make and versatile for any kitchen setup.
Ingredients for Green Enchiladas Chicken Soup
For this soup, you’ll need the following ingredients:
- Chicken – 2.5 pounds boneless, skinless chicken breasts or thighs
- Green enchilada sauce – 1 recipe or a 28-ounce can (store-bought works fine)
- Chicken broth – 24 ounces
- Half-and-half or heavy cream – 1 cup
- Monterey Jack cheese – 2 cups, shredded
- Cream cheese – 4 ounces, cubed and softened
- Green salsa (salsa verde) – 4 ounces
- Salt and pepper – to taste
- Optional toppings – avocado slices, fresh cilantro, green onions, and sour cream
Step-by-Step Instructions for Green Enchiladas Chicken Soup
Slow Cooker Instructions
- Add Chicken and Broth: In a 6-quart slow cooker, add chicken breasts or thighs, green enchilada sauce, and chicken broth.
- Cook on Low: Cover and cook on low for 6 to 8 hours until the chicken is tender and easy to shred.
- Shred Chicken: Remove the chicken from the slow cooker and shred it into bite-sized pieces.
- Add Cheese and Cream: Return the shredded chicken to the slow cooker, then add Monterey Jack cheese, cream cheese, half-and-half, and green salsa.
- Stir and Melt: Set the slow cooker to warm and stir until all the cheeses are melted and well-blended.
- Season and Serve: Season with additional salt and pepper if desired. Serve hot, topped with avocado, cilantro, green onions, and a dollop of sour cream.
Instant Pot Instructions
- Cook Chicken on High Pressure: Place the chicken and 1 cup of the broth in the Instant Pot. Set it to high pressure for 8 minutes, then do a quick release after 10 minutes.
- Shred Chicken: Remove the chicken, shred it, and set it aside.
- Saute and Combine: Set the Instant Pot to saute (medium) and add the remaining broth, shredded chicken, green enchilada sauce, and green salsa. Heat until the soup is warmed through.
- Add Cheese and Cream: Stir in the Monterey Jack cheese, cream cheese, and half-and-half. Stir until the cheese is melted and the soup is creamy.
- Serve: Season with salt and pepper if needed, and serve hot with your favorite toppings.
Stovetop Instructions
- Simmer Chicken in Broth: In a large stockpot, add chicken and broth. Bring to a simmer over medium heat and cook until the chicken is done and can easily be pulled apart.
- Shred Chicken: Remove the chicken, shred it, and set it aside.
- Combine Ingredients: Add the shredded chicken back into the pot along with the green enchilada sauce, half-and-half, Monterey Jack cheese, cream cheese, and green salsa.
- Stir and Heat: Stir the soup until everything is combined and the cheese has melted, creating a creamy texture.
- Season and Serve: Add salt and pepper to taste. Serve hot with additional green salsa, hot sauce, or sour cream on the side.
Tips for Perfect Green Enchiladas Chicken Soup
- Softening Cream Cheese: Make sure your cream cheese is softened before adding it to the soup. For quick softening, place it in a microwave-safe bowl and heat it for a few seconds at a time until it’s very soft.
- Adjusting Spice Level: This recipe creates a mildly spicy soup. For more heat, add extra green salsa, a splash of green chili hot sauce, or even a diced jalapeño.
- Topping Ideas: Add a dash of fresh lime juice, diced avocado, or crispy tortilla strips for extra flavor and texture.
Recipe Variations
- Add Extra Vegetables: Enhance the soup’s nutrition by adding diced zucchini, mushrooms, bell peppers, or onions.
- Add Beans or Corn: For added heartiness, try adding a can of black beans, white beans, or corn. This also adds a Southwestern twist to the soup.
- Use Other Cheeses: While Monterey Jack is creamy and mild, you can substitute with cheddar or pepper jack for a different flavor profile.
Nutritional Information (Per 1-Cup Serving)
- Calories: 346 kcal
- Carbohydrates: 7 g
- Protein: 39 g
- Fat: 17 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 7 g
- Cholesterol: 130 mg
- Sodium: 962 mg
- Fiber: 1 g
- Sugar: 4 g
Serving Suggestions
This Green Enchiladas Chicken Soup is delicious served with a variety of toppings:
- Avocado slices: Adds creaminess and healthy fats.
- Fresh cilantro: For a burst of herbaceous flavor.
- Sour cream or Greek yogurt: Adds tanginess and cools down the spice.
- Green onions: Adds a mild onion flavor and a bit of crunch.
- Lime wedges: A squeeze of lime brightens up the flavors.
Frequently Asked Questions (FAQs)
Can I Make This Soup Ahead of Time?
Yes! This soup can be made in advance and stored in the refrigerator for up to 3 days. It also freezes well, so you can keep it in an airtight container in the freezer for up to 3 months.
Is This Soup Keto-Friendly?
Yes, this soup is relatively low in carbs, making it a great option for a keto or low-carb diet, especially if you skip the optional toppings like beans or corn.
How Can I Thicken the Soup?
If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with a bit of cold water and stir it into the soup. Let it simmer until it thickens.
Final Thoughts
This Green Enchiladas Chicken Soup is the perfect meal to enjoy any time of year, offering comfort with every bite. With its creamy texture and zesty green enchilada flavor, it’s sure to become a favorite for family dinners or cozy nights at home. Whether you prefer it mild or spicy, this soup is versatile, delicious, and satisfying.