If you’re craving something that combines comforting creaminess with a lively pop of green chili flavor, you’ve absolutely got to try this Creamy Green Enchiladas Chicken Soup Recipe. It’s like your favorite enchiladas transformed into a luscious, hearty soup with tender shredded chicken swimming in a rich, cheesy, and tangy broth. The blend of green enchilada sauce, salsa verde, and cheeses creates a vibrant, silky texture that’s incredibly satisfying and perfect for any day you want a meal that feels like a warm hug from the inside out.
Ingredients You’ll Need
The beauty of this Creamy Green Enchiladas Chicken Soup Recipe lies in using straightforward but oh-so-important ingredients that layer flavor and texture beautifully. Each element works in harmony: the chicken gives you that tender, protein-packed base, the cheeses melt indulgently into the broth, and the sauces bring that signature tang and depth of flavor that makes the soup stand out.
- 2.5 pounds boneless skinless chicken breasts or thighs: Choose your favorite cut for juicy, tender shredded chicken.
- Green enchilada sauce (homemade or 28-ounce can): The heart of the soup, adding vibrant color and green chili flavor.
- 24 ounces chicken broth: Creates the perfect savory, warm liquid base to build the soup around.
- 1 cup half and half or heavy cream: Provides that luscious, creamy texture that comforts the soul.
- 2 cups shredded Monterey Jack cheese: Melts smoothly into the soup, adding mild, creamy cheesiness.
- 4 ounces cream cheese (cubed and softened): Elevates richness and gives the soup an ultra-creamy body.
- 4 ounces green salsa (salsa verde): Adds a refreshing, tangy contrast with a bit of brightness.
- Salt and pepper to taste: Essential seasoning to bring all flavors together perfectly.
How to Make Creamy Green Enchiladas Chicken Soup Recipe
Step 1: Prepare and Cook the Chicken
Start by adding your chosen chicken breasts or thighs into your cooking vessel—whether you prefer a slow cooker, Instant Pot, or stovetop method. Pour in the green enchilada sauce and chicken broth to infuse that unmistakable enchilada flavor as the chicken cooks low and slow or under pressure. This step ensures the chicken is tender enough to shred with ease, soaking up all those delicious spices.
Step 2: Shred the Chicken
Once your chicken is perfectly cooked and tender, remove it from the pot and shred it using two forks. This shredding process is key; it allows the chicken to absorb the creamy, cheesy broth effortlessly in the next step, giving every bite that wonderful balance of texture and taste.
Step 3: Combine Cheeses and Creamy Ingredients
After shredding, return the chicken to the pot and add in the shredded Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and green salsa. Stir gently while warming the soup so the cheeses melt evenly, transforming the broth into a rich, velvety masterpiece that’s bursting with flavor.
Step 4: Season and Adjust
Now comes the fun part—seasoning! Taste your soup and add salt, pepper, and if you like a little extra kick, some hot sauce or additional salsa. This customization makes the soup precisely how you like it, whether mild and creamy or with a lively spicy edge.
How to Serve Creamy Green Enchiladas Chicken Soup Recipe
Garnishes
Enhance your soup’s presentation and flavor with fresh garnishes like chopped cilantro, sliced avocado, a dollop of sour cream, or fresh lime wedges. These toppings add brightness and a cooling contrast that perfectly balances the creamy, savory soup.
Side Dishes
For the perfect meal, serve this soup with some warm, crispy tortilla chips, soft corn tortillas, or even a simple green salad. These sides complement the soup’s richness and add a satisfying crunch or freshness to your dinner table.
Creative Ways to Present
Fancy a party or casual gathering? Serve the soup in mini bread bowls or hollowed-out bell peppers for an eye-catching touch. You might even layer it as a dip with chips by reducing the broth slightly for a thicker consistency—instant crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Place your leftover Creamy Green Enchiladas Chicken Soup Recipe in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making the next-day soup even more delicious.
Freezing
You can freeze this soup for up to 2 months. Just use a freezer-safe container, leaving some room for expansion. Thaw it in the refrigerator overnight before reheating for a comforting meal ready whenever you need it.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring frequently to prevent the creamy cheeses from separating. If the soup has thickened, simply stir in a splash of chicken broth or cream to restore its creamy perfection.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Creamy Green Enchiladas Chicken Soup Recipe, offering a richer flavor and juicy texture that complements the creamy broth beautifully.
Is there a way to make this soup dairy-free?
To create a dairy-free version, substitute the half and half and cheeses with coconut milk or a creamy dairy-free alternative and use vegan cheeses. The green enchilada sauce and salsa verde still provide bold flavor to keep the soup delightful.
Can this recipe be made on the stovetop?
Yes! The stovetop method is simple and quick. Just simmer the chicken in broth until cooked, shred it, then add the remaining ingredients and stir until everything is warm and melted, making a speedy yet delicious meal.
How spicy is this soup?
The heat level depends on the green enchilada sauce and salsa verde you use. You can always adjust the spice by adding more salsa, hot sauce, or mildening it with extra cream to suit your taste perfectly.
Can I add vegetables to this soup?
Definitely! Chopped onions, bell peppers, or corn can be sautéed and added to the soup for extra texture and nutrition. Just add them early on in the cooking process so they soften nicely.
Final Thoughts
This Creamy Green Enchiladas Chicken Soup Recipe is an absolute gem to keep in your culinary rotation. It’s creamy yet bright, hearty yet fresh—a dish that makes chilly days cozy and any meal feel special. Give it a try and watch it become your new favorite comfort food that friends and family will adore as much as you do!
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Creamy Green Enchiladas Chicken Soup Recipe
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes (slow cooker), 30 minutes (Instant Pot), 55 minutes (stovetop)
- Yield: 6 servings
Description
This Creamy Green Enchiladas Chicken Soup is a comforting and flavorful dish featuring tender shredded chicken simmered in a vibrant green enchilada sauce blended with creamy cheeses and salsa verde. Perfect for easy weeknight meals, it can be made in a slow cooker, Instant Pot, or stovetop, offering versatility without sacrificing rich, cheesy goodness.
Ingredients
Chicken and Base
- 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
Creamy Components
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
Flavor Enhancers
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Add the chicken breasts or thighs to your chosen cooking vessel along with the green enchilada sauce and chicken broth. Depending on your method, cook the chicken until tender—Slow Cooker on Low for 6 to 8 hours; Instant Pot on high pressure for 8 minutes followed by a 10-minute natural release; or stovetop by simmering until cooked through and shreddable.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks or your preferred method until pulled apart into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot. Add half and half or heavy cream, shredded Monterey Jack cheese, softened cream cheese, and green salsa. Stir well to combine.
- Melt Cheese and Heat Soup: For Slow Cooker, switch to Warm setting and stir until the cheeses melt. For Instant Pot, use the sauté function on medium and heat the mixture until warm and cheese is melted. On stovetop, keep the pot over low-medium heat and stir until the soup is warmed through and cheese fully melted.
- Adjust Seasoning: Taste the soup and season with salt and pepper as desired. Optionally, add hot sauce or extra salsa verde to increase spice or flavor intensity.
Notes
- If using store-bought green enchilada sauce, be sure to check the ingredient list for preferred flavor and spice level.
- Softening the cream cheese before adding will help it melt smoothly into the soup.
- This soup can be garnished with fresh cilantro, diced avocado, tortilla strips, or lime wedges for added texture and brightness.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a thicker soup, reduce chicken broth slightly or add a slurry of cornstarch and water at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours (slow cooker) / 20 minutes total (Instant Pot including prep and release) / 45 minutes (stovetop)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
