Green Chicken Enchilada Soup

This Green Chicken Enchilada Soup is a comforting and flavorful dish that brings together tender shredded chicken, creamy cheeses, and zesty green enchilada sauce. Perfect for cozy evenings, it’s versatile enough to be made in a slow cooker, Instant Pot, or on the stovetop.

Topped with fresh avocado, cilantro, and a dollop of sour cream, this soup is sure to delight your taste buds and warm your soul!

How to make Green Chicken Enchilada Soup

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 cup monterey jack cheese

4 ounces cream cheese (cubed and softened)

4 ounces green salsa (salsa verde)

salt and pepper to taste

Instructions:

Slow Cooker Method:

Step 1:

Place the chicken (breasts or thighs) into a 6-quart slow cooker along with the green enchilada sauce and chicken broth.

Cook on low for 6 to 8 hours.

Step 2:

Once done, take the chicken out and shred it.

Return the shredded chicken to the slow cooker, adding the Monterey Jack cheese, cream cheese, half-and-half, and green salsa.

Switch the slow cooker to the warm setting and stir until the cheeses are fully melted.

Season with hot sauce or extra salsa if desired.

Step 3:

Serve hot! This soup is delightful topped with avocado, cilantro, green onions, and a bit of sour cream.

Instant Pot Instructions:

Step 1:

Add the chicken and 1 cup of broth to the Instant Pot.

Cook on high pressure for 8 minutes, then perform a quick release after 10 minutes.

Remove the chicken and shred it.

Step 2:

Set the pot to sauté on medium heat.

Stir in the remaining broth, shredded chicken, green enchilada sauce, and green salsa until warmed.

Add the cheeses and remaining ingredients, stirring until the cheese melts.

Adjust seasoning with salt and pepper as needed.

Stovetop Instructions:

Step 1:

In a large stockpot, add the chicken and broth.

Simmer until the chicken is cooked through and easily shreddable.

Remove the chicken and shred it.

Step 2:

Return the shredded chicken to the pot along with the green enchilada sauce, half-and-half, Monterey Jack cheese, cream cheese, and green salsa.

Stir and heat the soup until it’s warm and the cheese has melted.

Season with salt and pepper if needed.

Serve with extra green salsa, hot sauce, and sour cream on the side.

Enjoy!

Notes:

Chicken Choice: You can use either boneless skinless chicken breasts or thighs, depending on your preference. Thighs tend to be juicier, while breasts are leaner.

Sauce Variations: Feel free to adjust the heat level by choosing a spicier or milder green enchilada sauce, or add more green salsa for extra flavor.

Dairy Alternatives: For a lighter version, consider using low-fat cream cheese and milk instead of half-and-half. For dairy-free options, coconut milk can be a great substitute.

Toppings: Customize your toppings! In addition to avocado and cilantro, consider adding tortilla strips, jalapeños, or a sprinkle of lime juice for added zest.

Storage: This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.

Serving Suggestions: Serve with warm tortillas or tortilla chips on the side for a complete meal.

Nutrition Information:

Nutrition Facts for 1 Serving (Approx. 1 cup):

Frequently Asked Questions:

Can I use other types of meat instead of chicken?

Yes, you can use other types of meat such as turkey, beef, or even a combination of meats.

Adjust the cooking time accordingly based on the meat you choose.

Can I make the soup spicier?

Absolutely! If you prefer a spicier soup, you can increase the amount of green salsa or add additional hot sauce to the soup.

Adjust the level of spiciness to your taste.

Can I use a different type of cheese?

While the recipe calls for Monterey Jack cheese, you can experiment with other types of cheese that melt well, like cheddar or pepper jack.

The choice of cheese can influence the flavor of the soup.

Can I make the soup ahead of time?

Yes, you can prepare the soup ahead of time and store it in the refrigerator.

When reheating, gently warm it on the stove or in the microwave, stirring occasionally to prevent separation of ingredients.

What are some other recommended toppings?

Besides avocado, cilantro, green onion, and sour cream, you can also consider adding chopped tomatoes, diced red onion, lime wedges, or tortilla strips for added texture and flavor.

Can I adjust the level of creaminess in the soup?

Yes, you can customize the creaminess by adjusting the amount of half and half or heavy cream.

If you prefer a thicker soup, use more cream, and if you prefer a lighter texture, use less.

Can I use pre-cooked or rotisserie chicken instead of raw chicken?

Absolutely! Using pre-cooked or rotisserie chicken can save time.

Simply shred the cooked chicken and follow the recipe instructions from the step where you add the shredded chicken.

Can I make the soup vegetarian?

Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth.

You can also add vegetables like corn, bell peppers, or black beans for extra flavor and texture.

Can I freeze the soup for later consumption?

Yes, you can freeze the soup for later. Allow the soup to cool, portion it into airtight containers, and freeze.

When reheating, you may need to adjust the consistency with a little additional broth or cream.

Is the green enchilada sauce spicy?

The level of spiciness in the soup depends on the green enchilada sauce you use.

If you prefer a milder soup, you can choose a mild or medium green enchilada sauce.

If you enjoy heat, opt for a hot sauce.

You can also adjust the spiciness by adding more or less green salsa.