Easy Green Chicken Enchilada Soup Recipe for Cozy Nights

Bubbling with southwestern charm, this green chicken enchilada soup captures comfort in a single spoonful.

Layers of bold flavors dance through each hearty serving.

Home kitchens come alive with the rich aroma of roasted chiles and tender chicken.

Fresh ingredients blend seamlessly, creating a culinary experience that warms from the inside out.

Jalapeños and tomatillos bring a zesty kick to this soul-satisfying meal.

Crisp tortilla strips and a sprinkle of cilantro transform an ordinary soup into something extraordinary.

Scoop up your ladle and let the magic begin, your taste buds will thank you.

Why Green Chicken Enchilada Soup Is Comfort in a Bowl

• Craving Comfort: A soul-warming soup packed with rich, cheesy flavors that hug your taste buds and provide ultimate comfort on any day.
• Versatile Cooking Methods: Offers three fantastic cooking techniques – slow cooker, instant pot, and stovetop – making it adaptable for every kitchen setup and cooking style.
• Family-Friendly Feast: Loaded with kid-approved ingredients like chicken, cheese, and creamy textures that appeal to both adults and children, creating a delightful meal everyone will love.
• Simple Ingredient Magic: Transforms basic pantry staples into a restaurant-quality soup with minimal prep work, allowing home cooks to create a gourmet-style dish without complex techniques.

Ingredients for Flavorful Green Chicken Enchilada Soup

• Chicken: A tender and protein-packed base that provides the main body and flavor of the soup.

• Chicken Broth: A flavorful liquid that helps create the soup's base and adds depth to the overall taste.
• Green Enchilada Sauce: A zesty sauce that brings authentic Mexican-inspired flavor to the soup.
• Half and Half: A creamy ingredient that adds richness and smoothness to the soup's texture.
• Green Salsa: A tangy component that enhances the soup's green color and provides additional spice.

• Monterey Jack Cheese: A mild, melty cheese that contributes creaminess and a subtle flavor.
• Cream Cheese: A smooth cheese that adds a rich, velvety texture to the soup.

• Salt, Pepper: Basic seasonings that balance and enhance the soup's overall taste.
• Hot Sauce: An optional ingredient for those who want extra heat.
• Avocado, Cilantro, Green Onion, Sour Cream: Fresh toppings that add color, freshness, and additional layers of flavor.

Step-by-Step Instructions for Chicken Enchilada Soup

Step 1: Prepare Chicken Base

Combine chicken, green enchilada sauce, and chicken broth in your cooking vessel (slow cooker, instant pot, or stockpot). The liquid should cover the chicken completely to ensure even cooking and maximum flavor infusion.

Step 2: Cook Chicken

For Slow Cooker: Cook on Low for 6 to 8 hours.

For Instant Pot: Cook on high pressure for 8 minutes, then quick release after 10 minutes.

For Stovetop: Simmer until chicken is thoroughly cooked and tender.

Step 3: Shred and Return Chicken

Remove chicken from cooking liquid and shred using two forks.

Return shredded chicken back to the cooking liquid, mixing well to distribute evenly.

Step 4: Create Creamy Texture

• Monterey Jack cheese
• Cream cheese
• Half and half
• Green salsa

Stir continuously until all cheeses are completely melted and soup reaches a smooth, creamy consistency.

Step 5: Season and Enhance

• Salt
• Black pepper
• Additional salsa
• Hot sauce (optional)

Taste and adjust seasonings to your preference.

Step 6: Garnish and Serve

• Fresh avocado slices
• Chopped cilantro
• Sliced green onions
• Dollop of sour cream

Tips to Make Green Chicken Enchilada Soup Perfect

• Slice chicken breasts against the grain before cooking to ensure maximum softness and easy shredding.
• Remove pot from direct heat when adding cheeses to prevent separation and achieve smooth, creamy texture.
• Adjust heat by selecting mild or hot green salsa, or add extra hot sauce for more kick.
• Swap cream cheese and half-and-half with coconut milk and dairy-free cheese alternatives for lactose-sensitive diners.
• Make a large batch and freeze portions for fast weeknight dinners within 3 months of preparation.

Fun Variations on Green Chicken Enchilada Soup

• Southwest Spicy Kick: Add diced jalapeños, cayenne pepper, and a splash of hot sauce for an extra fiery version that boosts heat and flavor.
• Vegetarian Green Enchilada Soup: Replace chicken with black beans, roasted corn, and diced bell peppers for a hearty meat-free alternative that maintains the original soup's rich profile.
• Creamy Poblano Style: Incorporate roasted poblano peppers, increase cream cheese, and garnish with crispy tortilla strips for a more complex, smoky southwestern profile.
• Green Chile Chicken Protein Boost: Stir in quinoa or brown rice during cooking, enhance protein content, and create a more substantial meal-in-a-bowl approach.

Great Pairings for Green Chicken Enchilada Soup

• Cool Down with Cerveza: Grab a crisp Mexican lager like Modelo Especial or Corona Extra to balance the soup's rich, spicy profile and cleanse your palate between bites.
• Zesty Margarita Mate: Mix a classic margarita with fresh lime juice and tequila to complement the green enchilada soup's tangy and creamy elements, cutting through the richness.
• Citrus-Infused Side Salad: Create a light mixed green salad with orange segments, jicama, and a bright lime vinaigrette to add freshness and contrast the soup's warm, hearty texture.

Storing Green Chicken Enchilada Soup for Later

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.

Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 3 months. Avoid freezing toppings like avocado or sour cream.

Thaw soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of broth if soup seems too thick.

Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each to ensure even warming. Stop when soup reaches desired temperature.

FAQs

• What are the key ingredients in Green Chicken Enchilada Soup?

The key ingredients include chicken, green enchilada sauce, chicken broth, Monterey Jack cheese, cream cheese, half and half, and green salsa. Additional toppings like avocado, cilantro, green onion, and sour cream enhance the flavor.

• Can I make this soup if I'm lactose intolerant?

You can modify the recipe by using lactose-free cheese alternatives and replacing half and half with lactose-free milk or dairy-free cream. Use dairy-free sour cream as a topping.

• How spicy is this soup?

The soup’s spice level depends on the green enchilada sauce and salsa you choose. For less heat, select mild versions. You can control the spiciness by adding hot sauce or extra salsa to taste.

Green Chicken Enchilada Soup Recipe

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4.6 from 39 reviews

• Total Time: 8 hours 33 minutes
• Yield: 8 1x

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Description

Warming Mexican-inspired green chicken enchilada soup delivers comfort and zest in one delightful bowl. Creamy, spicy, and packed with tender chicken, this soup brings authentic flavors that invite you to savor each comforting spoonful.

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Ingredients

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Proteins:

• 2.5 pounds boneless skinless chicken breasts or thighs

Dairy:

• 2 cups Monterey Jack cheese
• 1 cup half and half or heavy cream
• 4 ounces cream cheese, cubed and softened

Sauces and Seasonings:

• 1 recipe green enchilada sauce or a 28-ounce (794 grams) can store-bought sauce
• 24 ounces (680 grams) chicken broth
• 4 ounces (113 grams) green salsa (salsa verde)
• Salt to taste
• Pepper to taste

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Instructions

1. Prepare chicken in slow cooker by combining it with green enchilada sauce and chicken broth. Cook on low temperature for 6-8 hours until chicken is tender and easily falls apart.
2. Extract chicken from liquid and meticulously shred using two forks, then return shredded meat back to the slow cooker.
3. Incorporate Monterey Jack cheese, cream cheese, half and half, and green salsa into the mixture. Set slow cooker to warm setting and gently stir until all cheeses are completely melted and integrated.
4. Enhance flavor profile by seasoning with salt and pepper. Adjust taste with additional salsa or hot sauce according to preference.
5. Transfer soup to serving bowls and garnish with fresh avocado slices, chopped cilantro, thinly sliced green onions, and a dollop of sour cream.
6. For instant pot method, place chicken with broth and cook under high pressure for 8 minutes. Allow natural release for 10 minutes before shredding.
7. Switch instant pot to sauté mode, add remaining broth, enchilada sauce, and salsa. Heat until steaming and thoroughly combined.
8. Gradually blend in cheeses and cream, stirring continuously until smooth and creamy.
9. For stovetop variation, simmer chicken in broth until completely cooked through in a large stockpot.
10. After shredding chicken, reintroduce to pot and mix with enchilada sauce, cream, cheeses, and salsa. Warm until ingredients are fully melted and integrated.
11. Final step involves seasoning with salt and pepper, then serving with recommended garnishes.

Notes

• Customize heat levels by adjusting green salsa or adding different hot sauces to match personal spice preferences.
• Swap dairy ingredients with plant-based alternatives like vegan cheese and coconut cream for a dairy-free version.
• Cut cooking time by using pre-cooked rotisserie chicken, which adds extra flavor and reduces preparation steps.
• Enhance protein content by incorporating additional beans like black or pinto beans for more nutritional value.

• Prep Time: 15 minutes
• Cook Time: 8 hours (slow cooker), 18 minutes (instant pot), 45 minutes (stovetop)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 326 kcal
• Sugar: 3 g
• Sodium: 710 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 34 g
• Cholesterol: 105 mg