Creamy Green Chicken Soup

This green enchiladas chicken soup transforms traditional enchiladas into a comforting, creamy bowl that captures all those vibrant Mexican flavors without the rolling and baking. The combination of tender shredded chicken swimming in a rich, cheesy broth infused with tangy green enchilada sauce creates something truly special that goes beyond ordinary chicken soup.

I first made this soup during a particularly busy week when I needed something that could cook while I was at work. My family was so impressed they requested it three times the following month, and it has since become our go-to comfort food for everything from casual weeknight dinners to entertaining guests.

Ingredients

• Boneless skinless chicken breasts or thighs: The foundation of this soup, thighs offer more flavor while breasts stay slightly leaner
• Green enchilada sauce: Provides the signature tangy, slightly spicy flavor that makes this soup special
• Chicken broth: Enhances the savory depth while keeping the soup from becoming too thick
• Half and half or heavy cream: Transforms the consistency into something luxuriously silky
• Monterey Jack cheese: Melts beautifully without overwhelming the green chile flavor
• Cream cheese: Adds remarkable thickness and tanginess that balances the heat
• Green salsa verde: Brings brightness and authentic Mexican flavor to cut through the richness
• Salt and pepper: Essential for balancing and enhancing all the flavors

Step-by-Step Instructions

Slow Cooker Method:

Start with the protein and sauce base. Place your chicken, green enchilada sauce, and chicken broth in your slow cooker. This long, gentle cooking process allows the chicken to become incredibly tender while absorbing all those vibrant flavors from the enchilada sauce. Set it on Low for 6-8 hours depending on your schedule.

Create the creamy transformation. Once cooking time is complete, remove the chicken pieces and shred them using two forks. The meat should pull apart effortlessly after the long cooking time. Return the shredded chicken to the slow cooker and add your Monterey Jack cheese, cream cheese, half and half, and green salsa. Switch to the Warm setting to gently melt everything together without scorching.

Perfect the flavor balance. Taste your soup and adjust with salt and pepper as needed. The enchilada sauce and salsa already contain salt, so add gradually. Serve in deep bowls topped with diced avocado, fresh cilantro, sliced green onions, and a dollop of sour cream for the full experience.

Instant Pot Method:

Pressure cook the protein. Add chicken and 1 cup of broth to your Instant Pot. Seal and set to High pressure for 8 minutes. Allow a 10-minute natural release before quick-releasing any remaining pressure. Remove and shred the perfectly cooked chicken.

Build the soup. Set your pot to Sauté on medium heat. Return the shredded chicken along with remaining broth, enchilada sauce, and salsa verde. Heat everything until it reaches a gentle simmer.

Create creaminess and depth. Add your cheeses and half and half, stirring constantly until everything melts together into a smooth, cohesive soup. The constant stirring prevents the dairy from separating. Taste and add salt and pepper as needed before serving with your favorite toppings.

Stovetop Method:

Poach the chicken. In a large stockpot, gently simmer chicken in broth until fully cooked through. This typically takes about 20 minutes depending on the thickness of your chicken pieces. Remove and shred the tender meat.

Combine the elements. Return shredded chicken to the pot and add enchilada sauce, salsa verde, and dairy components. The key is maintaining a low, gentle heat to prevent the dairy from curdling or separating.

Melt and marry the flavors. Stir frequently as the cheeses melt into the broth, creating a silky texture throughout. Adjust seasonings as needed and serve immediately with your choice of fresh garnishes.

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The green enchilada sauce is truly the heart of this recipe. While store bought works perfectly fine, I started making my own with roasted poblanos and tomatillos last year and the difference is remarkable. The homemade sauce adds layers of smoky complexity that elevate this from great to unforgettable. My husband claims he can tell immediately when I use the homemade version.

Make Ahead and Storage

This soup is perfect for meal prep and actually improves in flavor after a day in the refrigerator. Store in airtight containers for up to 4 days in the refrigerator. When freezing, I recommend doing so before adding the dairy components. Freeze the broth, chicken and enchilada sauce base, then add the cheeses and cream after reheating. This prevents any grainy texture that can sometimes happen with frozen dairy products.

Substitutions and Variations

For those watching calories, you can substitute the half and half with evaporated milk or even plain Greek yogurt for tanginess without as much fat. Vegetarians can replace the chicken with extra-firm tofu, hearty white beans, or a combination of mushrooms and cauliflower for texture while maintaining the creamy, flavorful base. For an extra kick of heat, add a diced jalapeño or a sprinkle of red pepper flakes to the cooking process.

Serving Suggestions

While this soup is substantial enough to serve as a complete meal, it pairs beautifully with simple sides. A crisp green salad with cilantro-lime dressing provides textural contrast to the creamy soup. Warm corn tortillas or a chunk of jalapeño cornbread make excellent dipping companions. For entertaining, set up a toppings bar with diced avocado, crushed tortilla chips, lime wedges, sliced radishes, chopped cilantro, and various hot sauces so guests can customize their bowls.

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This soup brings the comforting flavors of enchiladas straight to your bowl, providing the perfect balance of creaminess and spice to warm you up. It's a full meal that never fails to impress!

Frequently Asked Questions

→ Can I use store-bought enchilada sauce instead of homemade?

Yes, you can substitute homemade green enchilada sauce with a 28-ounce can of store-bought sauce with excellent results. This is a great time-saving option that maintains the authentic flavor profile.

→ What's the difference between the slow cooker, Instant Pot and stovetop methods?

The slow cooker method (6-8 hours) allows flavors to develop slowly while requiring minimal supervision. The Instant Pot method significantly reduces cooking time to about 20 minutes total. The stovetop method offers the most control over the cooking process but requires more attention.

→ Can I freeze this soup?

Yes, this soup freezes well. Cool completely before transferring to freezer-safe containers, leaving some headspace for expansion. For best quality, consume within 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

→ What can I substitute for half and half?

Heavy cream makes a richer substitute as mentioned in the recipe. For lighter options, you could use whole milk (though the soup will be less creamy) or a dairy-free alternative like full-fat coconut milk for a different but complementary flavor profile.

→ What are the best toppings for this soup?

Traditional toppings include diced avocado, fresh cilantro, sliced green onions, and a dollop of sour cream. Other excellent additions are crushed tortilla chips for crunch, extra green salsa for heat, lime wedges for brightness, or additional shredded cheese.

→ How spicy is this soup?

The spice level depends primarily on your green enchilada sauce and salsa verde. The cream and cheese components help moderate the heat. You can adjust the spiciness by choosing mild, medium or hot versions of these ingredients, or by adding hot sauce to individual servings.