Green Chicken Enchilada Soup
You’ll love this creamy, cheesy Green Chicken Enchilada Soup! Made with green enchilada sauce, salsa verde, melty cheese, and tender shredded chicken, it’s easy to make in your slow cooker, stovetop, or Instant Pot—perfect for busy nights! Whether you’re hosting a gathering or simply craving comfort food, this soup delivers on flavor and satisfaction. Its unique blend of spices and creamy texture makes it an ideal dish for any occasion.
Why You’ll Love This Recipe
- Easy to Prepare: With minimal prep time and simple ingredients, you can whip this soup up in no time.
- Flavorful and Comforting: The combination of green enchilada sauce and creamy cheese creates a rich flavor that warms the soul.
- Versatile Cooking Methods: Make it in a slow cooker, on the stovetop, or using an Instant Pot for ultimate convenience.
- Family-Friendly: This soup is a hit with both kids and adults, making it perfect for family dinners.
- Healthy Options Available: The recipe can be adjusted to fit low-carb or keto diets without sacrificing taste.
Tools and Preparation
To create the best green chicken enchilada soup, having the right tools on hand is essential. From mixing bowls to cooking devices, each tool helps streamline the process.
Essential Tools and Equipment
- Slow Cooker
- Stovetop Pot
- Instant Pot
- Mixing Bowl
- Measuring Cups
Importance of Each Tool
- Slow Cooker: Perfect for hands-off cooking; set it and forget it while you go about your day.
- Instant Pot: Cuts down cooking time significantly while still delivering tender chicken and rich flavors.
- Mixing Bowl: Ideal for combining ingredients smoothly before adding them to your cooking pot.
Ingredients
Protein
- 2.5 pounds boneless skinless chicken breasts or thighs
Sauces
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 4 ounces green salsa (salsa verde)
Dairy Products
- 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)
Liquids
- 24 ounces chicken broth
Seasoning
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup
Step 1: Prepare the Chicken
- Place the boneless skinless chicken breasts or thighs in your slow cooker or Instant Pot.
- Season with salt and pepper to taste.
Step 2: Add the Sauces and Broth
- Pour in the green enchilada sauce, followed by the chicken broth.
- Stir gently to combine all ingredients well.
Step 3: Cook Your Soup
- For Slow Cooker: Set on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- For Instant Pot: Close lid, seal vent, and cook on manual high pressure for 15 minutes. Allow natural release.
Step 4: Shred Chicken
- Once cooked, remove chicken from pot.
- Use two forks to shred the chicken into bite-sized pieces.
Step 5: Add Creamy Ingredients
- Return shredded chicken to the pot.
- Stir in the half and half or heavy cream, cream cheese, and shredded monterey jack cheese. Mix until combined.
Step 6: Final Touches
- Taste your soup; adjust seasoning with more salt and pepper if needed.
- Let simmer on low heat until cheese is melted and soup is heated through.
Now you’re ready to serve up bowls of delicious green chicken enchilada soup! Enjoy this comforting dish with your favorite toppings like avocado slices or crispy tortilla strips!
How to Serve Green Chicken Enchilada Soup
This creamy and cheesy green chicken enchilada soup is versatile and can be served in various delightful ways. Whether you’re hosting a gathering or enjoying a cozy night in, here are some great serving suggestions.
With Fresh Toppings
- Avocado Slices – Creamy avocado adds richness and balances the flavors of the soup.
- Chopped Cilantro – Fresh cilantro enhances the taste with its aromatic flavor.
- Lime Wedges – A squeeze of lime brightens the dish and adds acidity.
Accompanied by Tortillas
- Corn Tortillas – Warmed corn tortillas are perfect for dipping into the soup.
- Tortilla Chips – Crunchy tortilla chips add texture and can be enjoyed alongside the soup.
As a Meal Prep Option
- In Meal Prep Containers – Divide the soup into individual portions for easy lunches throughout the week.
- With Rice or Quinoa – Serve over rice or quinoa for a heartier meal.
How to Perfect Green Chicken Enchilada Soup
To ensure your green chicken enchilada soup turns out perfectly every time, consider these helpful tips.
- Use Quality Ingredients – Fresh chicken and good-quality green enchilada sauce significantly enhance flavor.
- Adjust Seasoning – Taste the soup before serving; feel free to add more salt or pepper as needed.
- Control Creaminess – You can adjust the amount of half and half or cream based on your desired creaminess level.
- Add Vegetables – Include diced bell peppers or corn for added nutrients and flavor variation.
- Slow Cook for Depth of Flavor – Allowing the soup to simmer longer deepens the flavors, making it even more delicious.
Best Side Dishes for Green Chicken Enchilada Soup
Pairing side dishes with green chicken enchilada soup can elevate your meal experience. Here are some fantastic options that complement this dish.
- Mexican Rice – Fluffy rice seasoned with spices makes a fulfilling addition to your meal.
- Refried Beans – Creamy refried beans provide a classic Mexican side that pairs well with the soup.
- Guacamole – This rich dip offers a cooling contrast to the spicy flavors of the soup.
- Elote (Mexican Street Corn) – Grilled corn on the cob slathered in mayo, cheese, and spices adds sweetness.
- Simple Green Salad – A fresh salad with greens, tomatoes, and cucumbers provides a light crunch.
- Cheesy Quesadillas – Crispy quesadillas filled with cheese are perfect for dipping in the green chicken enchilada soup.
Common Mistakes to Avoid
Making green chicken enchilada soup can be a delightful experience, but there are common pitfalls to watch out for.
- Using the wrong chicken cuts: Opting for bone-in or skin-on chicken will make your soup greasy. Stick to boneless, skinless chicken breasts or thighs for a leaner dish.
- Neglecting seasoning: Forgetting to taste and adjust salt and pepper can lead to bland soup. Always season your broth and adjust the flavors before serving.
- Overcooking the cheese: Adding shredded cheese too early can cause it to clump and become stringy. Stir in cheese at the end of cooking for a smooth texture.
- Skipping the cream cheese: Omitting cream cheese can result in a less creamy consistency. Always include it for that rich, velvety texture.
- Not checking broth levels: If you don’t monitor the liquid levels while cooking, your soup may become too thick or dry. Add more broth as needed during cooking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow the soup to cool completely before sealing.
Freezing Green Chicken Enchilada Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave some space at the top of the container for expansion.
Reheating Green Chicken Enchilada Soup
- Oven: Preheat oven to 350°F. Place soup in an oven-safe dish, cover with foil, and heat until warm.
- Microwave: Heat in short intervals (1-2 minutes), stirring frequently until heated through.
- Stovetop: Pour into a pot over medium heat, stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about making green chicken enchilada soup.
What is Green Chicken Enchilada Soup?
Green chicken enchilada soup is a creamy, cheesy dish made with shredded chicken, green enchilada sauce, and melted cheese. It’s perfect for warming up on chilly nights.
How do I customize my Green Chicken Enchilada Soup?
You can add vegetables like corn or bell peppers for extra nutrition. Spicing it up with jalapeños or chili powder can also enhance flavors.
Can I make this soup ahead of time?
Yes! This soup actually tastes better after sitting overnight as flavors meld together. Just reheat when ready to serve.
Is Green Chicken Enchilada Soup healthy?
This recipe includes lean protein, and you can adjust fat content by using less cream or opting for low-fat cheese options.
Final Thoughts
This green chicken enchilada soup is not only creamy and comforting but also versatile enough for any occasion. You can easily customize it to suit your taste preferences or dietary needs. Give this recipe a try, and enjoy a bowl of warmth today!
Green Chicken Enchilada Soup
- Total Time: 0 hours
- Yield: Serves approximately 6 servings 1x
Description
Indulge in the rich, creamy goodness of Green Chicken Enchilada Soup, a perfect blend of flavors that warms the soul! This comforting dish features tender shredded chicken simmered in zesty green enchilada sauce and finished with melty Monterey Jack cheese. Whether you opt for the slow cooker, stovetop, or Instant Pot, this easy recipe is designed for busy nights and family gatherings alike. With its delightful spices and creamy texture, you’ll find it hard to resist a second bowl. Serve it with your favorite toppings like avocado slices or crunchy tortilla chips for a truly satisfying meal!
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought)
- 4 ounces salsa verde
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 24 ounces chicken broth
- Salt and pepper to taste
Instructions
- Place the chicken in your slow cooker or Instant Pot and season with salt and pepper.
- Pour in the green enchilada sauce and chicken broth; stir gently to combine.
- Cook: Slow Cooker on low for 6-8 hours or high for 3-4 hours; Instant Pot on manual high pressure for 15 minutes followed by natural release.
- Shred the cooked chicken using two forks before returning it to the pot.
- Stir in half and half, cream cheese, and shredded cheese until fully combined.
- Simmer until heated through and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: Varies based on method
- Category: Main
- Method: Slow Cooker/Stovetop/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
