Name: Green Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: PT-491952H51M6S
Total time: PT-491952H51M6S
Cuisine: Mexican
Ingredients: 2.5 pounds boneless skinless chicken breasts or thighs; 28 ounce can green enchilada sauce (or 1 recipe homemade); 24 ounces chicken broth; 4 ounces green salsa (salsa verde); Salt and pepper to taste; 1 cup half and half or heavy cream; 2 cups shredded Monterey Jack cheese; 4 ounces cream cheese, cubed and softened; Avocado; Cilantro; Green onions; Sour cream

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Introduction

This Green Chicken Enchilada Soup is a comforting and flavorful dish perfect for any day of the week. Made with tender chicken, creamy cheeses, and zesty green enchilada sauce, it’s a delicious twist on classic enchiladas in a warm, hearty soup form.

A green bowl filled with creamy light yellow chicken soup with shredded chicken pieces and melted cheese inside, topped with a dollop of white sour cream in the center, sprinkled with chopped green onions and fresh green cilantro leaves. The bowl sits on a wooden round board with fresh cilantro and green tomatillos around it, resting on a white marbled texture. A silver spoon lies next to the bowl on the wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 pounds boneless skinless chicken breasts or thighs
28 ounce can green enchilada sauce or 1 recipe homemade
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
4 ounces green salsa (salsa verde)
Salt and pepper to taste
Optional toppings: avocado, cilantro, green onions, sour cream

Instructions

Step 1: Add the chicken, green enchilada sauce, and chicken broth to a slow cooker. Cook on Low for 6–8 hours or until the chicken is tender enough to shred.
Step 2: Shred the cooked chicken and return it to the pot.
Step 3: Stir in the shredded Monterey Jack cheese, softened cream cheese, half and half, and green salsa. Keep the soup warm and stir occasionally until the cheeses have melted and the soup is creamy.
Step 4: Season with salt and pepper to taste. Add optional hot sauce if desired for extra heat.
Step 5: Serve the soup topped with slices of avocado, fresh cilantro, green onions, and a dollop of sour cream for added flavor and texture.
Alternate Instant Pot method: Cook chicken with 1 cup of broth on High Pressure for 8 minutes, then quick release after 10 minutes. Shred the chicken and stir in the remaining ingredients.
Alternate Stovetop method: Simmer the chicken in broth until tender, shred, then add enchilada sauce, cheeses, and salsa verde. Heat gently, stirring until creamy and combined.

Tips & Variations

Use thighs instead of breasts for juicier, more flavorful chicken.
For a spicier soup, add chopped jalapeños or hot sauce.
Serve with tortilla chips or warm corn tortillas to complete the meal.
Substitute Greek yogurt for sour cream as a lighter topping option.
To make it vegetarian, replace chicken with cooked beans or roasted vegetables and use vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A deep green bowl filled with creamy soup showing a light yellow broth with small pieces of white chicken and thin noodles evenly mixed inside. The soup is topped with a dollop of white sour cream in the center, sprinkled with finely chopped bright green scallions and fresh cilantro leaves, with a few specks of black pepper on the sour cream. The bowl sits on a round wooden board with fresh green cilantro leaves scattered beside it, set against a white marbled surface background. A spoon with a shiny silver handle rests next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better after the flavors have melded overnight. Prepare it a day ahead and reheat before serving.

What can I use instead of green enchilada sauce?

If you don’t have green enchilada sauce, you can use green salsa (salsa verde) or a combination of tomatillos and green chilies blended with seasonings to create a similar flavor.