Green Chicken Enchilada Soup Recipe
This Green Chicken Enchilada Soup is a creamy, comforting, and flavorful dish that combines tender shredded chicken with green enchilada sauce, cheese, and a touch of cream. Perfect for a cozy meal, this soup can be easily prepared using a slow cooker, Instant Pot, or stovetop, and garnished with fresh toppings like avocado and cilantro for extra freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours (slow cooker) / 15 minutes (Instant Pot) / 30 to 40 minutes (stovetop)
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes (slow cooker) / 25 minutes (Instant Pot) / 40 to 50 minutes (stovetop)
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Soup Base
- 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
Dairy & Cheese
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese, cubed and softened
Optional Toppings
- Avocado
- Cilantro
- Green onions
- Sour cream
Instructions
- Combine Ingredients in Slow Cooker: Add the boneless chicken breasts or thighs, green enchilada sauce, and chicken broth into your slow cooker. Set it to cook on Low for 6–8 hours or until the chicken is completely tender and easy to shred.
- Shred the Chicken: Once the chicken is tender, remove it from the slow cooker, shred it using two forks, then return the shredded chicken back into the slow cooker with the broth and enchilada sauce mixture.
- Add Cheese and Cream: Stir in the shredded Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and green salsa (salsa verde). Set the slow cooker to Warm and stir occasionally until all the cheese has melted and the soup is creamy.
- Season the Soup: Taste the soup and season with salt and pepper to your preference. You can also add hot sauce for extra heat if desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with optional toppings like diced avocado, fresh cilantro, green onions, and a dollop of sour cream for added flavor and texture.
- Instant Pot Alternative: Place the chicken and 1 cup chicken broth in the Instant Pot. Cook on High Pressure for 8 minutes, then allow a quick pressure release after 10 minutes. Shred the chicken inside the pot and stir in the enchilada sauce, cheeses, half and half, and green salsa. Warm until creamy before serving.
- Stovetop Alternative: Simmer the chicken in the chicken broth on the stovetop until tender enough to shred. Remove and shred the chicken, then return it to the pot with the enchilada sauce, cheeses, half and half, and green salsa. Stir and heat until the mixture is creamy and cheese is melted.
Notes
- Use thighs for extra moist and flavorful chicken, or breasts for a leaner option.
- Homemade green enchilada sauce can be used instead of canned for fresher flavor.
- Adjust the cream and cheese amounts to achieve your preferred soup thickness and creaminess.
- Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- For a spicier soup, add jalapeños or your favorite hot sauce along with the salsa verde.
Keywords: green chicken enchilada soup, crockpot enchilada soup, creamy chicken soup, Mexican soup recipe, easy slow cooker soup
Find it online: https://todayfoodrecipe.com/green-chicken-enchilada-soup-recipe/
