Creamy Green Chicken Enchilada Soup Recipe
This Green Chicken Enchilada Soup is a creamy, cheesy, and comforting dish made with tender shredded chicken simmered in green enchilada sauce and enriched with Monterey Jack cheese, cream cheese, and a touch of green salsa. Perfect for a cozy meal, this soup can be prepared in a slow cooker, Instant Pot, or on the stovetop, making it versatile and easy for any home cook.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Protein
- 2.5 pounds boneless skinless chicken breasts or thighs
Liquids
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
Cheeses
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
Sauces and Seasonings
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare Chicken in Slow Cooker: In a 6-quart slow cooker, add the boneless skinless chicken breasts 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.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks until finely pulled apart.
- Add Dairy and Salsa: Return the shredded chicken to the slow cooker. Add Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and green salsa. Turn the slow cooker to warm and stir gently until all the cheeses melt and the soup becomes creamy.
- Season Soup: Taste the soup and adjust seasoning with salt and pepper. Optionally, add hot sauce or additional salsa for extra flavor and heat.
- Instant Pot Method - Cook Chicken: Place chicken and 1 cup of chicken broth in the Instant Pot. Cook on high pressure for 8 minutes, then perform a quick release after 10 minutes.
- Instant Pot Method - Combine Ingredients: Remove chicken and shred it. Set the pot to sauté mode (medium heat), add remaining broth, shredded chicken, green enchilada sauce, and green salsa. Heat until warm.
- Instant Pot Method - Melt Cheese: Add Monterey Jack cheese, cream cheese, and half and half to the pot. Stir until the cheese melts and the soup becomes creamy. Season with salt and pepper, adding hot sauce or more salsa if desired.
- Stovetop Method - Cook Chicken: In a large stockpot, add chicken and chicken broth. Simmer over medium heat until the chicken is fully cooked and easily shredded.
- Stovetop Method - Combine Ingredients: Remove and shred chicken. Add shredded chicken back to the pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Stir and heat until the cheese melts and the soup is warm.
- Stovetop Method - Season Soup: Adjust seasoning with salt and pepper. Add hot sauce or extra salsa for additional flavor and heat to taste.
Notes
- Use thighs for a more tender and flavorful soup or breasts for a leaner option.
- Half and half can be substituted with heavy cream for a richer soup.
- If you prefer a less creamy soup, reduce the amount of cream or cheese used.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Serve with tortilla chips, avocado slices, or a sprinkle of fresh cilantro for added texture and flavor.
