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Close-up of a hearty green enchilada soup with shredded chicken, melted cheese, and crispy tortilla strips.

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.