If you have a craving for something comforting, rich, and bursting with vibrant flavors, then you are going to adore this Green Chicken Enchilada Soup Recipe. It’s a luscious blend of tender chicken, creamy cheeses, and tangy green enchilada sauce that creates an irresistibly cozy bowl of goodness. Perfect for a family gathering or a casual weeknight, this soup strikes the perfect balance between hearty and fresh, making it a standout in your recipe rotation.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet pack a punch when combined. Each item has its own role, whether it’s contributing creaminess, a zesty kick, or tender protein, ensuring every spoonful is perfectly balanced and deeply satisfying.
- Chicken breasts or thighs (2.5 lbs): Boneless and skinless to make shredding effortless and keep things lean and tender.
- Green enchilada sauce (1 recipe or 28 oz store-bought): The heart of the soup; brings that signature tangy, herbal layer of flavor.
- Chicken broth (24 oz): Adds depth and a subtle savory backbone to the soup.
- Half and half or heavy cream (1 cup): Creates a luscious, velvety texture for a rich mouthfeel.
- Monterey Jack cheese (2 cups, shredded): Melts beautifully to infuse gooey, melty cheesy goodness.
- Cream cheese (4 oz): Boosts creaminess and brings a slight tang that rounds out the flavors.
- Salsa verde (4 oz): Adds freshness and another layer of zesty flavor complexity.
- Salt and pepper (to taste): Essential seasonings that enhance every ingredient.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Prepare Your Ingredients
Start by gathering everything you need so you’re ready to go. Having your chicken and all sauces measured makes the cooking process smooth and stress-free.
Step 2: Layer the Base in Your Slow Cooker or Instant Pot
Set your chicken breasts or thighs at the bottom of your slow cooker, then pour over the green enchilada sauce and chicken broth. Don’t forget to season with a pinch of salt and pepper to help all the flavors come alive while cooking.
Step 3: Cooking Time
If you’re using a slow cooker, set it on low and let the magic happen for 6 to 8 hours. For Instant Pot users, sauté the chicken briefly to add some depth, then pressure cook on high for 15 minutes. Both methods yield tender, shreddable chicken infused with those beautiful green enchilada flavors.
Step 4: Shred and Return Chicken to the Pot
Once the chicken is cooked through and tender, shred it right in your pot using two forks. This way, all the juices get absorbed right back into the soup, boosting flavor and texture.
Step 5: Add Creams and Cheese
Now for the indulgent part: stir in the half and half or heavy cream, cream cheese, and shredded Monterey Jack cheese until everything melts into a smooth, creamy delight. This step transforms your soup into a rich and comforting masterpiece.
Step 6: Final Touches and Serve
Give your soup one last stir to make sure all the ingredients are harmoniously combined. Warm and cozy, your Green Chicken Enchilada Soup Recipe is ready to be enjoyed!
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Garnishing this soup is where you can get playful. Think freshly chopped cilantro, a dollop of sour cream, sliced avocado, or even some crunchy tortilla strips for that delightful texture contrast. Each garnish adds layers of flavor and personality to your bowl.
Side Dishes
Serve this soup alongside warm cornbread, a simple green salad, or perhaps some freshly made tortillas. These sides complement the bold flavors of the soup and enhance your overall meal experience.
Creative Ways to Present
Want to jazz things up? Try serving the soup in mini bread bowls for an impressive presentation that also adds an edible, crusty side. Or, use bright bowls to echo the vibrant green hues and make your meal visually inviting.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
You can freeze the Green Chicken Enchilada Soup Recipe for up to 3 months. Just be sure to cool it completely, then transfer it to a freezer-safe container. Defrost overnight in the fridge for best results.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally, until warmed through. If the soup thickens too much, add a splash of chicken broth or water to reach your desired consistency.
FAQs
Can I use store-bought green enchilada sauce for this soup?
Absolutely! While a homemade green enchilada sauce brings a fresh touch, many store-bought versions work beautifully and make this recipe incredibly convenient.
What cuts of chicken work best?
Both boneless, skinless chicken breasts and thighs are excellent choices. Thighs tend to be more tender and flavorful, but breasts keep it leaner. Either will shred nicely for this soup.
Is there a vegetarian version of this soup?
Definitely! You can swap the chicken broth for vegetable broth and substitute shredded chicken with roasted vegetables or beans to keep it hearty and delicious.
Can I make this soup in a regular pot on the stove?
Yes! Simply simmer the chicken, sauce, and broth together on low heat until the chicken is cooked, then shred and add in the dairy ingredients as directed. Just keep an eye on it to avoid sticking.
How spicy is the Green Chicken Enchilada Soup Recipe?
The spice level is generally mild and approachable, thanks to the salsa verde and enchilada sauce. You can always add a dash of hot sauce or chopped jalapeños if you like it with more heat.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is a true crowd-pleaser that’s both simple to make and packed with incredible flavor. Whether you’re feeding a hungry family or want a comforting meal that feels like a warm hug in a bowl, this soup will not disappoint. Trust me, once you try it, you’ll want to keep it in your regular lineup of go-to recipes!
Print
Green Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours slow cooker or 15 minutes Instant Pot high pressure
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker) or 30 minutes (Instant Pot including prep and pressure release)
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Green Chicken Enchilada Soup is a flavorful and comforting dish featuring tender chicken simmered in a zesty green enchilada sauce with creamy cheese and hints of salsa verde. Perfect for a cozy meal, this soup combines the rich flavors of Mexican-inspired ingredients with the convenience of slow cooking or pressure cooking, making it an easy and satisfying recipe for any occasion.
Ingredients
Protein
- 2.5 lbs boneless skinless chicken breasts or thighs
Liquids & Sauces
- 1 recipe green enchilada sauce (or 28 oz store-bought)
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 4 oz salsa verde
Dairy & Cheese
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese
Seasoning
- Salt and pepper to taste
Instructions
- Gather Ingredients: Collect all the necessary ingredients to have everything ready before you start cooking.
- Prepare Slow Cooker: Place the raw chicken breasts or thighs at the bottom of your slow cooker. Pour in the green enchilada sauce and chicken broth, then season with salt and pepper to taste.
- Optional Instant Pot Sauté: If using an Instant Pot instead of a slow cooker, use the sauté function to briefly brown the chicken before adding the enchilada sauce, broth, and seasonings.
- Cook the Chicken: For slow cooker, set to low and let it cook for 6-8 hours until the chicken is tender. For Instant Pot, seal and cook on high pressure for 15 minutes, then naturally release the pressure.
- Shred the Chicken: Once cooked, remove the chicken from the pot, shred it using two forks, and then return it to the soup in the pot.
- Add Cream and Cheese: Stir in the half and half (or heavy cream), shredded Monterey Jack cheese, cream cheese, and salsa verde until everything is melted and fully incorporated, creating a creamy and flavorful soup base.
- Serve Hot: Ladle the soup into bowls and enjoy with your favorite toppings such as additional cheese, sour cream, cilantro, or tortilla chips if desired.
Notes
- You can substitute chicken breasts with thighs for a juicier, more flavorful soup.
- Using store-bought green enchilada sauce saves time, but homemade sauce adds extra depth of flavor.
- Adjust the level of salsa verde according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Add fresh lime juice or chopped cilantro as garnish to brighten the flavor before serving.
