Green Enchiladas Chicken Soup Recipe

Introduction

Green Enchiladas Chicken Soup is a comforting, creamy twist on traditional enchiladas that’s perfect for chilly days. Packed with tender chicken, flavorful green sauce, and melty cheese, this soup is easy to make in a slow cooker, Instant Pot, or on the stovetop. It’s a delicious way to enjoy classic Mexican flavors in a warming bowl.

Ingredients

• 2.5 pounds boneless skinless chicken breasts or thighs
• 1 recipe green enchilada sauce or a 28-ounce can store-bought
• 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

1. Step 1: For the slow cooker method, place chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker. Cook on Low for 6–8 hours until chicken is tender.
2. Step 2: Remove the cooked chicken and shred it with two forks. Return shredded chicken to the slow cooker.
3. Step 3: Add Monterey Jack cheese, cream cheese, half and half, and salsa verde to the slow cooker. Set to Warm and stir until all the cheese has melted and the soup is creamy. Season with salt and pepper.
4. Step 4: For the Instant Pot, place chicken and 1 cup chicken broth inside. Cook on High Pressure for 8 minutes, then quickly release pressure and shred chicken.
5. Step 5: Switch Instant Pot to Sauté mode. Add remaining broth, shredded chicken, enchilada sauce, and salsa verde. Stir and heat through.
6. Step 6: Stir in Monterey Jack cheese, cream cheese, and half and half until melted. Season with salt and pepper.
7. Step 7: For stovetop cooking, simmer chicken in chicken broth in a large pot until fully cooked. Shred chicken and return it to the pot.
8. Step 8: Add enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa verde to the pot. Warm over low heat, stirring occasionally until cheese melts. Season with salt and pepper.
9. Step 9: Serve hot with optional toppings like avocado, cilantro, green onions, or sour cream for extra flavor.

Tips & Variations

• Use thighs for more tender, juicy chicken or breasts for a leaner option.
• For extra heat, add chopped jalapeños or a dash of hot sauce to the soup.
• If you prefer a thinner soup, add more chicken broth or cream to reach your desired consistency.
• Leftover soup makes a great filling for enchiladas or tacos the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens during storage, add a splash of broth or cream when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream cheese?

Yes, you can omit the cream cheese, but it adds a creamy richness. For a dairy-free option, substitute with coconut cream or omit entirely, adjusting seasoning as needed.

Can I freeze Green Enchiladas Chicken Soup?

Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or microwave.