Creamy Green Enchilada Soup with Chicken

This incredibly comforting green enchilada soup is perfect for any night of the week. Imagine a hearty bowl filled with tender chicken, savory green enchilada sauce, and a luscious, cheesy base. It’s wonderfully creamy and cheesy, yet surprisingly easy to prepare. You can make this flavorful soup on the stovetop, in your slow cooker, or with an Instant Pot, making it an ideal choice for busy weeknight dinners. Get ready to enjoy a satisfying meal that the whole family will adore.

Why You’ll Love This Creamy Green Enchilada Soup

This delightful creamy green enchilada soup offers so much to love, especially for busy home cooks and beginners.

• Incredibly Rich and Satisfying: Each spoonful is packed with robust flavors and a wonderfully creamy texture.
• Simple, Quick to Prepare: With options for stovetop, slow cooker, or Instant Pot, you can choose the method that best fits your schedule.
• Uses Common Pantry Ingredients: You likely have most of these staples on hand, making grocery shopping a breeze.
• Family-Friendly, Customizable Flavors: Adjust the spice level and toppings to please everyone at your table.
• Great for Leftovers or Meal Prep: This soup tastes even better the next day, perfect for lunches or future dinners.

Ingredients

To make this fantastic green enchilada soup, gather these simple components:

• 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 black pepper to taste

Notes & Substitutions

• Chicken: Both boneless, skinless chicken breasts or thighs work beautifully; thighs add extra richness. You can also use pre-cooked rotisserie chicken for an even quicker meal.
• Green Enchilada Sauce: Use a high-quality store-bought sauce for convenience, or try your hand at a homemade version for deeper flavor.
• Dairy: For a dairy-free option, substitute almond milk or cashew cream for half and half, and use dairy-free cream cheese and shredded cheese alternatives.
• Cheese: Feel free to use other melty cheese blends like Colby Jack, cheddar, or a Mexican blend.
• Salsa Verde: Adjust the amount or choose a mild or hot variety to control the soup’s spice level.
• Vegetarian: Omit the chicken and add canned black beans, corn, and sautéed bell peppers for a hearty vegetarian green enchilada soup.

Equipment

You won’t need many specialized tools to create this delicious soup.

• A large pot or Dutch oven for stovetop preparation.
• A slow cooker if you prefer a hands-off approach.
• An Instant Pot for a speedy, pressure-cooked version.
• Standard measuring cups and spoons for accuracy.
• Two forks are perfect for shredding the cooked chicken easily.

How to Make Green Enchilada Soup (Step-by-Step)

This versatile green enchilada soup can be made using your preferred method. Choose the instructions below that best fit your kitchen and schedule. Each method yields a rich, flavorful, and wonderfully creamy soup that’s sure to become a family favorite. Remember to season the soup to your liking with salt and pepper before serving.

Stovetop Instructions

1. Cook Chicken: In a large pot or Dutch oven, cook the boneless, skinless chicken breasts or thighs over medium heat until fully cooked through. This usually takes about 10-15 minutes, depending on thickness.
2. Shred Chicken: Remove the cooked chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks or a hand mixer.
3. Combine Liquids: Return the pot to the stove. Add the chicken broth, green enchilada sauce, and green salsa to the pot. Bring the mixture to a gentle simmer over medium heat.
4. Melt Cream Cheese: Reduce the heat to low. Add the cubed, softened cream cheese to the simmering liquid, stirring constantly until it is completely melted and smooth.
5. Add Dairy and Cheese: Pour in the half and half or heavy cream, then gradually stir in the shredded Monterey Jack cheese until it melts and the soup becomes creamy and smooth.
6. Return Chicken: Add the shredded chicken back into the pot, stirring to combine.
7. Simmer & Serve: Allow the soup to simmer gently for another 5-10 minutes, ensuring it is heated through. Season the creamy green enchilada soup with salt and pepper to taste before serving hot.

Slow Cooker Instructions

1. Combine Ingredients: Place the boneless, skinless chicken breasts or thighs, chicken broth, green enchilada sauce, and green salsa into your slow cooker.
2. Cook Chicken: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is tender and easily shredded.
3. Shred Chicken: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
4. Add Dairy: Stir in the cubed, softened cream cheese and the half and half or heavy cream until well combined and the cream cheese has melted smoothly into the soup.
5. Melt Cheese: Add the shredded Monterey Jack cheese to the slow cooker. Stir until the cheese has completely melted and the soup is creamy.
6. Season & Serve: Cook for an additional 15-30 minutes on low, or until the cheese is fully incorporated and the soup is heated through. Season the delicious green enchilada soup with salt and pepper to taste and serve immediately.

Instant Pot Instructions

1. Pressure Cook Chicken: Add the boneless, skinless chicken breasts or thighs, chicken broth, green enchilada sauce, and green salsa to the Instant Pot. Secure the lid and set the valve to sealing.
2. Cook: Pressure cook on high for 10-12 minutes (for fresh chicken) or 15-20 minutes (for frozen chicken).
3. Release Pressure: Once cooking is complete, perform a quick release of the pressure.
4. Shred Chicken: Carefully remove the chicken from the pot. Shred the chicken thoroughly using two forks, then return it to the Instant Pot.
5. Add Dairy: Stir in the cubed, softened cream cheese and the half and half or heavy cream until the cream cheese melts and integrates into the liquid.
6. Melt Cheese: Add the shredded Monterey Jack cheese to the pot.
7. Sauté & Serve: Use the Sauté mode (on low) for a few minutes, stirring continuously, until the cheese melts and the soup reaches a smooth, creamy consistency. Be careful not to boil. Season this quick green enchilada soup with salt and pepper to taste before serving.

Pro Tips & Troubleshooting

• Ensure Chicken is Fully Cooked: Always check that chicken reaches an internal temperature of 165°F (74°C) for safety and best texture. For optimal food safety, the USDA advises ensuring chicken reaches a safe minimum internal temperature of 165°F (74°C).
• Prevent Dairy from Curdling: When adding cream cheese or half and half, reduce the heat to low or remove the pot from heat briefly. Stir dairy in gradually and avoid boiling after adding. To maintain a perfectly smooth and creamy texture in your soup, understanding the essential steps to prevent dairy from curdling is key.
• Adjust Soup Consistency: If your soup is too thick, add a splash more chicken broth. If it’s too thin, simmer gently for a few more minutes (before adding dairy) or mix a tablespoon of cornstarch with water to create a slurry and stir into the soup until thickened.
• Enhance Flavor: A squeeze of fresh lime juice just before serving brightens all the flavors.
• Control Spice Level: For more heat, add a pinch of cayenne pepper, a diced jalapeño, or a dash of hot sauce. For less heat, choose a mild salsa verde.
• Shred Chicken Easily: Place cooked chicken in a stand mixer with the paddle attachment and mix on low for 30 seconds for effortlessly shredded chicken.

Serving, Storage & Variations

This versatile green enchilada soup is fantastic on its own, but also shines with a few simple additions and can be easily adapted.

Serving Suggestions

• Top with Sour Cream & Cilantro: A dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro add coolness and freshness.
• Serve with Crunchy Tortilla Chips: Scoop up the creamy goodness with crispy tortilla chips, or crush them on top for texture.
• Accompany with Warm Cornbread: A slice of warm cornbread makes a perfect side for soaking up all the savory broth.
• Garnish with Avocado Slices: Creamy avocado slices or a scoop of guacamole offer a delightful contrast.

Storage & Reheating

• Cool Completely: Always allow the soup to cool fully before transferring it to storage containers.
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer preservation, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat Gently: Reheat individual portions on the stovetop over low heat, stirring occasionally, until warmed through. Avoid high heat to prevent dairy from separating.

Flavor Variations

• Add Black Beans or Corn: Stir in a can of drained and rinsed black beans or a cup of frozen corn during the last 10 minutes of cooking.
• Stir in Diced Bell Peppers: Sauté diced bell peppers (red, green, or yellow) and add them with the chicken broth for extra veggies and flavor.
• Experiment with Different Cheeses: Try a blend of cheddar and Monterey Jack, or a sharp white cheddar for a different cheesy profile.
• Make It Vegetarian: Replace chicken with cooked lentils, chickpeas, or a mix of sautéed mushrooms and zucchini.
• Increase Heat with Jalapeños: Add finely diced fresh or pickled jalapeños to the soup for a spicier kick.

Nutrition Information

This green enchilada soup is a hearty meal, offering a good source of protein from the chicken and dairy. It also provides some healthy fats and is rich in comforting flavors. Exact nutritional values will vary based on specific brands of ingredients used, particularly the enchilada sauce, broth, and dairy choices. Customizing ingredients, such as using lean chicken and lower-fat dairy, can help adjust the nutritional profile. Always consult specific ingredient labels for the most accurate information.

Estimates based on 12 servings with general ingredient values. Values may vary.

Frequently Asked Questions (FAQ)

• Can I prepare this green enchilada soup ahead of time? Yes, this soup is perfect for meal prep! Prepare it fully, then cool and store it in the refrigerator for up to 3-4 days.
• Is this soup freezer-friendly? Absolutely. Freeze cooled soup in airtight containers for up to 2-3 months. Thaw it overnight in the fridge before reheating.
• How spicy is the soup? The spice level is mild to moderate, depending on your green enchilada sauce and salsa verde. You can easily adjust it by choosing mild or hot versions, or by adding extra spice like jalapeños.
• What type of chicken is best for this recipe? Boneless, skinless chicken breasts or thighs both work well. Thighs tend to be more forgiving and stay moister, while breasts offer a leaner option.
• Can I make it dairy-free? Yes, you can substitute plant-based milk (like unsweetened almond milk) for half and half, and use dairy-free cream cheese and shredded cheese alternatives.
• How do I thicken the soup if it’s too thin? If you desire a thicker consistency, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until it reaches your preferred thickness.

Conclusion

This creamy green enchilada soup with chicken offers a delightful blend of comfort, flavor, and incredible ease. Whether you choose the stovetop, slow cooker, or Instant Pot, you’ll achieve a rich, satisfying meal that’s perfect for any occasion. Its versatility and simple ingredients make it a fantastic option for busy parents and beginner cooks alike. We encourage you to try this recipe soon and discover your new favorite weeknight dinner. We can’t wait to hear how much you love it!

Creamy Green Enchilada Soup with Chicken

This incredibly comforting green enchilada soup is filled with tender shredded chicken, savory green enchilada sauce, and a luscious, cheesy base. Quick to prepare and bursting with flavor, it's perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 bowls

Course: Dinner, Soup

Cuisine: Mexican-Inspired

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 pounds boneless skinless chicken breasts or thighs
• 28 oz green enchilada sauce (or homemade)
• 24 oz chicken broth
• 1 cup half and half or heavy cream
• 2 cups shredded Monterey Jack cheese
• 4 oz cream cheese, cubed and softened
• 4 oz green salsa (salsa verde)
• salt and black pepper, to taste

Equipment

• Large pot or Dutch oven
• Measuring Cups and Spoons
• two forks (for shredding)
• Stirring spoon

Method

 

1. In a large pot or Dutch oven, cook the boneless, skinless chicken over medium heat until fully cooked, about 10–15 minutes.
2. Remove chicken and shred with two forks. Set aside.
3. Add chicken broth, green enchilada sauce, and green salsa to the pot. Bring to a gentle simmer.
4. Reduce heat to low. Stir in the cubed cream cheese until fully melted and smooth.
5. Stir in half and half or heavy cream. Slowly add shredded cheese until melted and soup is creamy.
6. Return shredded chicken to the pot and stir to combine.
7. Simmer for 5–10 minutes more. Season with salt and pepper to taste. Serve hot.

Notes

To make it dairy-free, substitute almond milk or cashew cream for half and half, and use dairy-free cheese alternatives. For extra spice, add diced jalapeños or cayenne. For a vegetarian version, omit the chicken and use beans and veggies.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com