Green Enchiladas Chicken Soup

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This Green Enchiladas Chicken Soup is a creamy, flavorful dish that’s easy to make and perfect for cozy meals. It can be made in a slow cooker, Instant Pot, or on the stovetop, and it’s loaded with delicious ingredients like chicken, green enchilada sauce, and melted cheese. Whether you prefer a mild soup or one with a bit more heat, this recipe is highly customizable!

Ingredients:

  • 2.5 pounds boneless skinless chicken breasts or thighs
  • 1 recipe green enchilada sauce (or 28 oz can of store-bought green enchilada sauce)
  • 24 oz chicken broth
  • 1 cup half-and-half or heavy cream
  • 2 cups Monterey Jack cheese (shredded)
  • 4 oz cream cheese (cubed and softened)
  • 4 oz green salsa (salsa verde)
  • Salt and pepper to taste

Instructions:

Slow Cooker Instructions:

  1. In a 6-quart slow cooker, add the chicken (breasts or thighs), green enchilada sauce, and chicken broth.
  2. Cook on Low for 6 to 8 hours.
  3. Once the chicken is cooked and tender, remove it from the slow cooker and shred it.
  4. Return the shredded chicken to the slow cooker, then add the Monterey Jack cheese, cream cheese, half-and-half, and green salsa.
  5. Turn the slow cooker to warm and stir until the cheeses are melted and the soup is creamy.
  6. Adjust the spice level by adding hot sauce or extra salsa if desired.
  7. Serve topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

  1. Add chicken and 1 cup chicken broth to the Instant Pot. Cook on high pressure for 8 minutes.
  2. Perform a quick release after 10 minutes.
  3. Remove the chicken and shred it.
  4. Set the Instant Pot to saute (medium) and add the remaining broth, shredded chicken, green enchilada sauce, green salsa, and heat until warm.
  5. Stir in the cheeses and remaining ingredients. Continue stirring until the cheese is melted.
  6. Season with salt and pepper to taste.
  7. Serve with additional green salsa, hot sauce, and sour cream.

Stovetop Instructions:

  1. In a large stockpot, add the chicken and broth. Simmer until the chicken is fully cooked and can be easily shredded.
  2. Remove the chicken, shred it, and return it to the pot.
  3. Add the shredded chicken, green enchilada sauce, half-and-half, Monterey Jack cheese, cream cheese, and green salsa to the pot.
  4. Stir and heat until the soup is warm and the cheese is fully melted.
  5. Season with salt and pepper to taste.
  6. Serve with additional green salsa, hot sauce, and sour cream.

Notes:

  • This recipe makes a mild to medium spice soup. To add more heat, you can use extra green salsa, green chili hot sauce, or diced jalapenos.
  • Be sure to soften the cream cheese before adding it to the soup. To soften quickly, remove it from the package and microwave it for a few seconds at a time until very soft.
  • For an added vegetable boost, you can add diced mushrooms, zucchini, bell peppers, or onions. For extra texture, try adding black beans, white beans, or corn.

Nutritional Info (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

Enjoy this Green Enchiladas Chicken Soup as a comforting meal for lunch or dinner. With its creamy texture and bold flavors, it’s perfect for any time of the year!

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