Ingredients
Method
- In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth.
- Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred.
- Add the shredded chicken back to the pot along with, jack cheese, very soft cream cheese, half and half, and green salsa to the slow cooker.
- Turn the slow cooker to warm and stir until the cheeses are melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
- Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
- Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
- Add cheese and remaining ingredients. Stir until cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
- In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Ingredients You’ll Need
This recipe uses everyday ingredients that come together to create restaurant-quality flavor.
Chicken
Boneless, skinless chicken breasts or thighs both work beautifully. Chicken thighs stay extra juicy, while chicken breasts offer a leaner option.
Green Enchilada Sauce
Homemade green enchilada sauce adds incredible fresh flavor, but your favorite store-bought variety works perfectly when you’re short on time.
Chicken Broth
Creates the flavorful base while keeping the soup light enough for the creamy ingredients to shine.
Half and Half or Heavy Cream
Half and half creates a creamy consistency without being too heavy. For an even richer soup, substitute heavy cream.
Monterey Jack Cheese
This cheese melts beautifully into the soup, making it extra creamy and cheesy.
Cream Cheese
A little cream cheese makes the soup silky smooth while adding richness and body.
Salsa Verde
Green salsa brightens the soup with tangy flavor and a little kick.
Salt & Pepper
Season to taste, then add hot sauce or extra salsa verde if you enjoy more heat.
How to Make Creamy Green Chicken Enchilada Soup
One of the best things about this recipe is that you can make it however fits your schedule.
Slow Cooker
Simply add the chicken, enchilada sauce, and chicken broth to your slow cooker and let it cook low and slow until the chicken is perfectly tender. Shred the chicken, stir in the cheeses, cream, and salsa verde, then let everything melt together into creamy perfection.
Instant Pot
Pressure cook the chicken in just minutes, shred it, then switch to sauté mode to stir everything together until smooth and cheesy.
Stovetop
Simmer the chicken in broth until fully cooked, shred it, then stir in the remaining ingredients until everything is melted and creamy.
No matter which method you choose, you’ll end up with the same comforting bowl of deliciousness.
Favorite Toppings
The toppings take this soup to the next level! Try serving it with:
- Crushed tortilla chips
- Fresh cilantro
- Diced avocado
- Sour cream
- Sliced jalapeños
- Diced tomatoes
- Green onions
- Fresh lime wedges
- Shredded pepper jack cheese
Everyone can customize their own bowl just the way they like it.
Tips for the Best Soup
- Shred your own Monterey Jack cheese for the smoothest melt.
- Make sure the cream cheese is softened before adding it to prevent lumps.
- Stir the dairy ingredients in over low heat so they don’t separate.
- Taste before serving and adjust with additional salsa verde, salt, pepper, or hot sauce.
- Rotisserie chicken works wonderfully if you’re short on time. Simply skip the chicken cooking step.
Variations
This recipe is easy to customize.
Add Beans: Stir in white beans or black beans for extra protein.
Make it Heartier: Add corn or diced green chiles.
Spice it Up: Use pepper jack cheese or extra jalapeños.
Lower Carb: Enjoy as written or add cauliflower rice for extra vegetables.
What to Serve with Green Chicken Enchilada Soup
This soup pairs wonderfully with:
- Warm flour tortillas
- Homemade cornbread
- Mexican rice
- Fresh green salad
- Cheese quesadillas
- Tortilla chips and guacamole
It’s also delicious served alongside a simple taco night.
Storage & Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Because this soup contains dairy, freezing may slightly change the texture after thawing. If freezing, cool completely and freeze for up to 2 months. Reheat gently while stirring well.
Reheating
Warm over medium-low heat on the stovetop or microwave in 30-second intervals, stirring between each until heated through.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! It’s a great shortcut and makes this soup even quicker to prepare.
Can I make this ahead of time?
Yes! The flavors become even better the next day, making it perfect for meal prep.
Is this soup spicy?
It’s mild with just a little kick from the salsa verde. If you prefer more heat, add jalapeños, pepper jack cheese, or your favorite hot sauce.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts much smoother and creates the creamiest texture.
Final Thoughts
If you’re looking for an easy comfort food recipe that’s packed with creamy, cheesy goodness, this Green Chicken Enchilada Soup is sure to become a family favorite. It’s rich, flavorful, incredibly satisfying, and simple enough for weeknight dinners while still being special enough to serve guests.
Whether you make it in the slow cooker, Instant Pot, or on the stovetop, this soup delivers bold Southwestern flavors in every bite. Don’t forget to load up your bowl with your favorite toppings and serve it with plenty of tortilla chips for dipping!
Once you try it, you’ll find yourself making this cozy soup again and again.
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