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Creamy Green Enchiladas Chicken Soup Recipe

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3.9 from 22 reviews

A rich and comforting creamy green enchiladas chicken soup featuring tender chicken breasts or thighs simmered in flavorful green enchilada sauce and chicken broth, then enriched with cheeses and cream for a velvety texture. Perfect for a cozy meal with customizable spice levels and add-ins.

  • Total Time: 6 hours 15 minutes (slow cooker) or 30 minutes (Instant Pot) or 1 hour (stovetop)
  • Yield: 6 to 8 servings

Ingredients

Main Ingredients

  • 2.5 pounds boneless skinless chicken breasts or thighs
  • 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
  • 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

Instructions

  1. Slow Cooker Method: In a 6-quart slow cooker, combine chicken breasts or thighs with green enchilada sauce and chicken broth. Cook on Low for 6 to 8 hours, or until the chicken is tender and easily shredded. Remove the chicken and shred it using two forks.
  2. Combine Ingredients: Return the shredded chicken to the slow cooker and add Monterey Jack cheese, softened cream cheese, half and half, and green salsa. Set the slow cooker to warm and stir until the cheeses are fully melted and the soup is creamy.
  3. Season and Serve: Adjust seasoning with salt and pepper to taste. Optionally, add hot sauce or additional salsa for extra spice and flavor before serving.
  4. Instant Pot Method: Place chicken with 1 cup of broth into the Instant Pot. Cook on high pressure for 8 minutes, then allow a 10-minute natural release before performing a quick release. Remove and shred the chicken.
  5. Saute and Mix: Set the Instant Pot to saute medium. Add the remaining broth, shredded chicken, green enchilada sauce, and green salsa. Heat until warm. Stir in the cheeses and half and half until melted and combined.
  6. Season to Taste: Adjust with salt, pepper, hot sauce, or additional salsa as desired for spice and flavor.
  7. Stovetop Method: In a large stockpot, combine chicken and broth. Simmer until the chicken is cooked through and easily shredded. Remove the chicken and shred it.
  8. Make Soup: Add shredded chicken back to the pot along with green enchilada sauce, half and half, shredded Monterey Jack cheese, softened cream cheese, and green salsa. Stir and heat the soup until it’s hot and the cheese has melted.
  9. Final Seasoning: Season to taste with salt and pepper. Optionally, add hot sauce or extra salsa for more spice before serving.

Notes

  • For more heat, add extra green salsa, diced jalapenos, or a green chili hot sauce.
  • Softening the cream cheese beforehand helps it melt smoothly into the soup; warm it briefly in the microwave if needed.
  • Try making your own homemade Green Enchilada Sauce for enhanced flavor.
  • Optional vegetables to add: diced mushrooms, zucchini, bell peppers, onions, or jalapenos.
  • Additional protein or texture can come from black beans, white beans, or corn.
  • Serve topped with avocado slices, fresh cilantro, green onions, and a dollop of sour cream for a creamy finish.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours (slow cooker) or 8 minutes (Instant Pot) or 45 minutes (stovetop simmer)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/creamy-green-enchiladas-chicken-soup-recipe/