The Creamiest Green Chicken Enchilada Soup Recipe Ever

Whipping up a green chicken enchilada soup delivers pure comfort in a bowl.

Fragrant spices and tender chicken create an irresistible meal that speaks to your soul.

Mexican-inspired flavors dance across your palate with each spoonful of this hearty dish.

Creamy textures blend seamlessly with zesty green chile undertones, promising a delightful culinary adventure.

Home cooks can easily master this simple yet sophisticated recipe without complicated techniques.

Bold ingredients like roasted chiles and shredded chicken elevate this soup from ordinary to extraordinary.

You’ll want to savor every single bite of this warming, satisfying creation that brings restaurant-quality flavors directly to your kitchen.

Green Chicken Enchilada Soup

• Stress-Free Cooking Method: Tackle this recipe using three different cooking techniques – slow cooker, Instant Pot, or stovetop – making it adaptable to your kitchen setup and time constraints.
• Create Crowd-Pleasing Comfort: Packed with rich flavors of green enchilada sauce, melted cheeses, and tender chicken, this soup delivers a satisfying meal that pleases both adults and kids.
• Customize Your Bowl: Top with fresh ingredients like creamy avocado, zesty cilantro, green onions, and sour cream, allowing everyone to personalize their soup and enjoy a restaurant-style experience at home.
• Minimal Prep, Maximum Flavor: With simple ingredients and straightforward instructions, this recipe requires minimal effort while producing a delicious, hearty soup that tastes like it took hours to prepare.

Ingredients for Green Chicken Enchilada Soup

• Chicken: Tender and juicy meat that forms the hearty base of the soup.

• Chicken Broth: Provides a rich and flavorful foundation for the soup.
• Green Enchilada Sauce: Adds a tangy and spicy Mexican-inspired flavor profile.
• Green Salsa: Enhances the soup with additional zesty green chile notes.
• Half-and-Half: Creates a creamy and smooth texture for the soup.

• Monterey Jack Cheese: Melts smoothly and adds a mild, creamy cheese flavor.
• Cream Cheese: Contributes to the rich and velvety consistency of the soup.

• Salt, Pepper: Essential for balancing and enhancing the overall taste of the soup.

• Avocado, Cilantro, Green Onions: Fresh garnishes that add color, texture, and brightness.
• Sour Cream: Provides a cool and tangy finish to the soup.
• Hot Sauce: Allows for additional heat customization.

How to Prepare Green Chicken Enchilada Soup

Step 1: Prepare Chicken Base

Toss chicken, green enchilada sauce, and chicken broth into your cooking vessel. For slow cooker, use a 6-quart size; for Instant Pot, select the inner pot; for stovetop, grab a large stockpot.

Step 2: Cook Chicken

Slow Cooker: Let everything simmer on Low for 6-8 hours.

Instant Pot: Pressure cook on High for 8 minutes, then quick release after 10 minutes.

Stovetop: Gently simmer until chicken is fully cooked through.

Step 3: Shred and Return Chicken

Pull chicken apart using two forks until it’s nicely shredded.

Return the tender pieces back into your cooking liquid.

Step 4: Create Creamy Texture

• Monterey Jack cheese
• Cream cheese
• Half-and-half
• Green salsa

Slow Cooker: Set to Warm and stir until cheese melts.

Instant Pot: Use Saute mode on Medium.

Stovetop: Keep heat low and stir continuously.

Step 5: Season and Enhance

Sprinkle in salt and pepper. Adjust flavor with extra salsa or hot sauce if desired.

Step 6: Garnish and Serve

• Sliced avocado
• Chopped cilantro
• Diced green onions
• Dollop of sour cream

Ladle into bowls and enjoy your comforting soup!

Tips for Flavorful Chicken Soup

• Use two forks to pull chicken apart easily, creating perfect tender meat strands for the soup.
• Stir cheese slowly and consistently to prevent clumping and ensure smooth, creamy texture throughout the soup.
• Adjust heat levels by adding more green salsa or hot sauce, allowing personalized flavor intensity for different taste preferences.
• Replace cream cheese and half-and-half with coconut milk or plant-based alternatives for a lighter, allergy-friendly version.
• Cook chicken and shred in advance, storing in refrigerator to streamline soup preparation and reduce overall cooking time.

Variations for Chicken Enchilada Soup

• Vegetarian Bean Enchilada Soup: Replace chicken with black beans and add extra vegetables like bell peppers and zucchini for a hearty plant-based version.
• Spicy Jalapeño Chicken Soup: Increase heat by adding diced fresh jalapeños and using hot green salsa for an extra kick of spice.
• Low-Carb Cauliflower Chicken Soup: Swap out traditional ingredients by using cauliflower rice instead of regular rice and reducing overall carbohydrate content while maintaining rich flavor profile.
• Dairy-Free Green Enchilada Soup: Substitute dairy cheeses with nutritional yeast and coconut cream, using dairy-free alternatives to create a creamy texture for lactose-intolerant individuals.

Pairings for Chicken Enchilada Soup

Sharp white cheddar cheese adds tangy depth to the green chicken enchilada soup, cutting through its creamy richness.

Modelo Especial or Pacifico beer complements the soup’s spicy green salsa notes, refreshing the palate with light, crisp undertones.

A classic margarita featuring fresh lime juice and cilantro creates a vibrant companion that echoes the soup’s bright, herbal flavors.

Jalapeño-studded cornbread provides a warm, slightly spicy counterpoint that absorbs the soup’s rich, creamy texture perfectly.

Storage Recommendations for Chicken Enchilada Soup

• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing toppings like fresh cilantro or sour cream.
• Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until thoroughly warmed. Add a splash of chicken broth if soup seems too thick.
• Pour soup into a saucepan over medium-low heat. Stir occasionally to prevent sticking. Warm gently until heated through, adding extra broth if needed to restore original consistency.

FAQs

• What ingredients give this soup its green color?

The green enchilada sauce and green salsa provide the vibrant green hue and tangy flavor to the soup.

• Can I use different types of chicken for this recipe?

Yes, you can use boneless, skinless chicken breasts or chicken thighs depending on your preference and what you have available.

• Is this soup spicy?

The soup has a mild to moderate heat level, but you can adjust the spiciness by adding more or less hot sauce or green salsa to suit your taste.

• Can I make this soup dairy-free?

It would be challenging to make this soup dairy-free due to the cheese and cream, but you could experiment with dairy-free cheese alternatives and coconut cream.

Green Chicken Enchilada Soup Recipe

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4.6 from 21 reviews

• Total Time: 8 hours 15 minutes (Slow Cooker), 30 minutes (Instant Pot), 50 minutes (Stovetop)
• Yield: 8 1x

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Description

Savor hearty green chicken enchilada soup that brings Mexican comfort right to your kitchen. Creamy, zesty flavors dance with tender chicken and green chiles, promising a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2.5 pounds (1.13 kilograms) boneless, skinless chicken breasts or thighs
• 2 cups Monterey Jack cheese, shredded
• 4 ounces (113 grams) cream cheese, cubed and softened

Liquid and Sauce Ingredients:

• 1 recipe green enchilada sauce (or 28 ounces (794 grams) store-bought sauce)
• 24 ounces (680 grams) chicken broth
• 1 cup half-and-half or heavy cream
• 4 ounces (113 grams) green salsa (salsa verde)

Garnishes and Seasonings:

• Salt to taste
• Pepper to taste
• 1 avocado, diced
• Fresh cilantro, chopped
• Green onions, sliced
• Sour cream

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Instructions

Slow Cooker Instructions:

1. Combine raw chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker, ensuring chicken is fully submerged.
2. Cook on Low temperature for 6-8 hours until chicken becomes tender and easily shredded.
3. Carefully remove chicken from slow cooker and shred using two forks, then return shredded meat back to the cooking liquid.
4. Incorporate Monterey Jack cheese, cream cheese, half-and-half, and green salsa into the slow cooker.
5. Switch slow cooker to Warm setting and continuously stir until all cheeses completely melt and blend into a smooth consistency.
6. Adjust seasoning with salt, pepper, and additional salsa or hot sauce according to personal preference.
7. Garnish with fresh diced avocado, chopped cilantro, sliced green onions, and a dollop of sour cream before serving.

Instant Pot Instructions:

1. Place chicken and 1 cup of broth in Instant Pot, cooking on High Pressure for 8 minutes.
2. Allow natural pressure release for 10 minutes, then manually release remaining pressure.
3. Extract chicken and shred thoroughly using two forks.
4. Return shredded chicken to Instant Pot, activating Saute mode on Medium heat.
5. Pour remaining broth, enchilada sauce, and salsa into pot, heating until warm.
6. Gradually add cheeses and cream, stirring continuously until completely melted and integrated.
7. Season with salt and pepper, then serve with optional toppings.

Stovetop Instructions:

1. Pour broth into large stockpot and gently simmer chicken until fully cooked through.
2. Remove chicken, shred completely, and return meat to stockpot.
3. Mix in green enchilada sauce, cream, cheeses, and salsa.
4. Heat mixture on medium-low, stirring frequently until cheese melts and soup reaches desired temperature.
5. Season with salt and pepper to enhance flavors.
6. Serve hot with optional garnishes like avocado, cilantro, green onions, and sour cream.

Notes

• Customize Spice Levels by adjusting the amount of green salsa or adding hot sauce for a personalized heat profile that suits your taste buds.
• Swap Dairy for Dietary Needs by using lactose-free cheese, coconut cream, or plant-based alternatives to make the soup friendly for different dietary restrictions.
• Boost Nutrition by adding extra vegetables like diced bell peppers, corn, or spinach during the cooking process to increase the soup’s nutritional value and texture.
• Meal Prep Friendly recipe can be stored in airtight containers for up to 4 days in the refrigerator, making it perfect for quick lunches or dinner leftovers.

• Prep Time: 15 minutes (Slow Cooker), 10 minutes (Instant Pot), 10 minutes (Stovetop)
• Cook Time: 8 hours (Slow Cooker), 20 minutes (Instant Pot), 40 minutes (Stovetop)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 405 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 27 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 9 g
• Fiber: 1.5 g
• Protein: 35 g
• Cholesterol: 110 mg