I remember when I first tried to make green enchilada chicken soup, it was a busy weeknight, and I needed a comforting meal fast. With just a few simple ingredients and my slow cooker, I whipped up a creamy, flavorful soup that soon became a family favorite. This recipe is foolproof, quick, and perfect when life feels overwhelming.
This green enchilada chicken soup is pure comfort in a bowl. Its creamy texture and bold flavors make it the ultimate weeknight meal for busy adults like you and me. Whether you’re a beginner or a seasoned cooker, this soup comes together with ease and guarantees satisfaction. Plus, when you subscribe to my newsletter, you’ll get a free downloadable “5-Minute Toppings Guide for Any Soup” to make your bowls extra special.
Table of Contents
Why This is the BEST Green Enchilada Chicken Soup Recipe
- The Creamiest Texture, Guaranteed: Using softened cream cheese and Monterey Jack cheese creates a rich, velvety soup every time.
- Three Ways to Cook: Flexible stovetop, slow cooker, or Instant Pot options suit your schedule and equipment.
- No-Fail Recipe: Clear step-by-step instructions and troubleshooting tips ensure success even if you’re new to cooking.
- Customizable Flavor: Easily adjust the heat with more salsa or hot sauce to suit your taste buds.
Choosing Your Key Ingredients
Chicken Breasts vs. Chicken Thighs
Chicken breasts provide leaner meat and a milder flavor, ideal if you prefer a lighter soup. Thighs add more richness and stay moist longer, perfect for a heartier, more flavorful soup. Both work beautifully, so pick based on your preference.
Best Store-Bought Green Enchilada Sauces
If you want to skip making your own sauce, I recommend these trusted brands known for quality and authentic flavor:
- Hatch Green Chile Enchilada Sauce
- La Preferida Green Enchilada Sauce
- Hatch Red Chile & Green Enchilada Sauce Mix (for a slight twist)
Essential Equipment
- Slow Cooker (for hands-off cooking)
- Instant Pot or Electric Pressure Cooker (for quick meals)
- Large Dutch Oven or Stockpot (for stovetop cooking)
Ingredients
- 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
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese (cubed and softened – warm in the microwave if needed)
- 4 ounces green salsa (salsa verde)
- salt and pepper to taste
How to Make Green Enchilada Chicken Soup (Step-by-Step)
I’m sharing clear instructions for all three cooking methods so you can pick what fits your time and style.
Stovetop Method
- Add chicken and broth to a large stockpot. Simmer until the chicken is cooked through and easily pulled apart. Remove and shred the chicken.
- Return shredded chicken to the pot. Add green enchilada sauce, half and half, monterey jack cheese, cream cheese, and green salsa. Stir and heat until warm and cheese melts.
- Season with salt and pepper. Add hot sauce or extra salsa to taste.
Slow Cooker Method
- Place chicken breasts or thighs, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours until chicken is tender and shreds easily. Remove chicken and shred.
- Return shredded chicken to slow cooker. Add monterey jack cheese, softened cream cheese, half and half, and green salsa. Turn slow cooker to warm and stir until cheese melts.
- Season with salt, pepper, and hot sauce as desired.
Instant Pot Method
- Cook chicken on high pressure with 1 cup broth for 8 minutes. Let steam release for 10 minutes, then quick release remaining pressure. Remove and shred chicken.
- Set pot to sauté on medium. Add remaining broth, shredded chicken, green enchilada sauce, and green salsa. Heat until warm.
- Add cheeses and cream. Stir until cheese is melted.
- Season with salt, pepper, and hot sauce as you like.
Tips for the Perfect Creamy Soup
For the Creamiest Texture
Always soften your cream cheese before adding it. Warm it gently in the microwave if needed. This prevents lumps and ensures smooth melting.
For the Best Flavor
Use fresh salsa verde and quality green enchilada sauce. Adjust spice levels slowly until you find your perfect balance.
For Perfect Shredded Chicken
After cooking, use a hand mixer or two forks to shred chicken quickly and evenly. This helps the chicken absorb more of the soup’s flavor.
Troubleshooting Your Soup
My soup is too thin/watery
Simmer it uncovered a bit longer to reduce excess liquid, or add a little extra cream cheese to thicken.
My soup is too thick
Stir in extra chicken broth or half and half a little at a time until you reach your preferred consistency.
My cream cheese is clumpy
Make sure it’s fully softened before adding. Stir it in slowly over low heat for smooth integration.
My soup looks curdled
Avoid boiling after adding dairy; heat the soup gently on low or warm settings to keep a creamy texture.
Serving Suggestions & Perfect Toppings
Dress your soup up with these delightful toppings for an extra pop of flavor and texture:
- Crispy tortilla strips
- Fresh cilantro leaves
- Sliced avocado
- Lime wedges
- Diced red onions
Spicy Lime Crema
Mix 1/2 cup sour cream with 1 tablespoon lime juice and a pinch of cayenne pepper. Swirl on top for creamy heat.
Quick Pickled Red Onions
Thinly slice 1/2 red onion and soak in 1/4 cup apple cider vinegar with a tablespoon sugar for 10 minutes. Drain and add a tangy crunch.
Use the Build Your Perfect Bowl infographic to mix and match toppings to your heart’s content.
Variations and Substitutions
| To Substitute | For a… Variation | Instructions/Notes |
|---|---|---|
| Half and half | Dairy-Free | Use coconut milk or almond milk cream alternatives. Omit cheese or use dairy-free cheese. |
| Chicken breasts | Keto/Low-Carb | Substitute chicken thighs for higher fat content and richer flavor. Avoid adding beans or carbs. |
The Ultimate Meal Prep and Storage Guide
Portion:
Divide soup into airtight containers once cooled for easy grab-and-go meals.
Freeze:
Freeze the soup base before adding dairy ingredients to prevent texture issues. Add cream and cheese after thawing during reheating.
Reheat:
Warm refrigerated soup gently on the stovetop over low heat or in the microwave, stirring often to keep it creamy. For frozen portions, thaw overnight in the fridge before reheating.
Frequently Asked Questions
What’s the difference between green enchilada sauce and salsa verde?
Green enchilada sauce is cooked and blended for a thicker, richer flavor, often used for baking or simmering. Salsa verde is fresher, chunkier, and served cold or added at the end for brightness.
Can I make this soup with leftover rotisserie chicken?
Absolutely! Use shredded rotisserie chicken to save even more time. Adjust broth as needed.
How do I adjust the liquid if I add extra vegetables or beans?
Add extra chicken broth to maintain the soup’s consistency, starting with 1/2 cup increments.
What are the best cheeses for melting in soup?
Monterey Jack and cream cheese melt smoothly and add creaminess without overpowering flavors.
Conclusion
This green enchilada chicken soup is hands-down the only recipe you’ll ever need when you want something creamy, comforting, and quick. Its versatility and ease make it perfect for busy nights, and it always brings smiles to the table. We love topping ours with avocado and cilantro! What’s your must-have topping for this soup? Let us know in the comments below!
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green enchilada chicken soup
Ingredients
Equipment
Method
- Add chicken, green enchilada sauce, and chicken broth to a slow cooker. Cook on Low for 6-8 hours until chicken is tender and shreds easily.
- Shred the chicken and return it to the pot. Add jack cheese, cream cheese, half and half, and green salsa. Stir until cheeses melt.
- Season with salt and pepper. Add hot sauce or additional salsa if desired.
- Cook chicken on high pressure with 1 cup broth for 8 minutes. Quick release after 10 minutes, then shred the chicken.
- Set pot to sauté medium. Add remaining broth, shredded chicken, enchilada sauce, and salsa. Heat until warm.
- Add cheese and remaining ingredients. Stir until cheese melts. Season with salt and pepper.
- Simmer chicken and broth in a stockpot until chicken is done and shreds easily.
- Add shredded chicken, enchilada sauce, half and half, cheeses, and salsa to the pot. Heat until warm and cheese melts.
- Season with salt and pepper. Add hot sauce or additional salsa if desired.
