There is something utterly comforting about a bowl of soup that feels like a big, warm hug on a chilly day, and this Creamy Green Chicken Enchilada Soup Recipe hits that note perfectly. Creamy, cheesy, and filled with tender shredded chicken swimming in a flavorful green enchilada sauce and salsa verde, this soup is both easy to make and absolutely crave-worthy. Whether you’re cooking busy weeknight meals or hosting friends, it brings vibrant Mexican-inspired flavors to your table with minimal effort and maximum soul-warming goodness.
Ingredients You’ll Need
Gathering simple, fresh, and essential ingredients is the first step to creating this delicious, comforting soup. Each component plays a unique role: the chicken provides hearty protein, cheeses add that luscious melty texture, and the green sauces burst with tangy, zesty flavor that really makes this soup stand out.
- 2.5 pounds boneless skinless chicken breasts or thighs: Tender chicken is the star, shredding beautifully for a cozy bite.
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce): This brings the essential tangy, mildly spicy depth.
- 24 ounces chicken broth: Adds a flavorful, savory base that keeps everything rich and soupy.
- 1 cup half and half or heavy cream: For that creamy, dreamy texture that turns this into comfort food heaven.
- 2 cups shredded Monterey Jack cheese: Melts perfectly, blending smoothly into the slightly spicy broth.
- 4 ounces cream cheese (cubed and softened): Adds an extra layer of silky richness, making the soup irresistibly creamy.
- 4 ounces green salsa (salsa verde): Lifts the flavors with a fresh, bright punch of roasted tomatillos and green chilies.
- Salt and pepper to taste: Finishing touches that ensure every spoonful is perfectly seasoned.
How to Make Creamy Green Chicken Enchilada Soup Recipe
Step 1: Cook the Chicken
Start by cooking your chicken breasts or thighs until they’re fall-apart tender. Whether using a slow cooker, Instant Pot, or stovetop, your goal is juicy, shreddable chicken that soaks up the green enchilada sauce goodness. This step is key because well-cooked chicken creates that hearty base every spoonful needs.
Step 2: Prepare the Broth Base
In your chosen cooking method, combine the chicken broth with the green enchilada sauce and green salsa. This flavorful liquid melds all the spices and tang together, setting a vibrant foundation for the soup. Simmer or warm gently so the flavors marry beautifully before adding the dairy and cheese.
Step 3: Shred the Chicken
Once cooked, remove the chicken and shred it finely. This lets the tender strands soak even more broth and sauce, creating cozy pockets of chicken in every bite. It also helps distribute the protein evenly throughout the soup.
Step 4: Add Cream and Cheese
Stir in the half and half or heavy cream, cream cheese, and shredded Monterey Jack cheese. Keep things over low heat and stir often so the cheeses melt smoothly and the soup becomes lusciously creamy. This is the stage where that magical silky texture develops — absolutely irresistible!
Step 5: Final Seasoning and Warm Through
Salt and pepper are your best friends here. Taste and adjust seasoning until the soup feels balanced and just a little zingy. Feel free to add hot sauce or extra salsa verde if you crave a bit more kick. Keep the pot warm but avoid boiling, letting everything blend and stay wonderfully creamy.
How to Serve Creamy Green Chicken Enchilada Soup Recipe
Garnishes
Toppings take this soup from comforting to celebratory. A dollop of sour cream, a sprinkle of fresh cilantro, or a few slices of creamy avocado add texture and bright contrast. Crunchy tortilla chips or strips on top bring a satisfying crunch, while a squeeze of lime can lift every bowl with a zingy freshness.
Side Dishes
Pair this soup with classic Mexican favorites like warm corn tortillas, a simple side salad with fresh lime dressing, or even a plate of Mexican street corn for a complete and colorful meal. These sides balance the creaminess and add variety to your meal for a satisfying feast.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or hollowed-out bell peppers for an unexpected presentation. Layer it over your favorite rice or quinoa bowl with chopped cilantro and cheese to transform it into a hearty lunch or dinner option. This soup’s versatility means it can shine in any format you choose!
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it will stay delicious for up to 3-4 days. The flavors actually deepen over time, making leftovers truly next-level.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty bags, leaving space for expansion. It will keep well for up to 3 months. When frozen, some creaminess may separate, but a good stir after reheating will bring it back perfectly.
Reheating
Reheat gently on the stovetop over medium-low heat to avoid curdling the cream. Stir often until hot. If the soup seems too thick after refrigeration or freezing, add a splash of chicken broth or water to loosen it back up without losing any flavor.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken is a wonderful shortcut that gives you flavorful, cooked chicken instantly. Just shred and add it when combining the cheeses, adjusting cooking times accordingly.
What can I substitute for the green enchilada sauce?
If you can’t find green enchilada sauce, salsa verde is a great alternative. You can also blend roasted poblano peppers, tomatillos, garlic, and cilantro to create a fresh homemade base.
Is this recipe spicy?
This Creamy Green Chicken Enchilada Soup Recipe is mildly spicy and tangy, perfect for most palates. You can control the heat by adjusting or omitting hot sauce and choosing a milder or spicier salsa verde.
Can I make this soup dairy-free?
Yes, you can substitute the cream with coconut milk or any plant-based cream, and use vegan cream cheese and dairy-free cheese alternatives. The soup will still be rich and flavorful!
What is the best way to reheat the soup without curdling the cream?
To avoid curdling, reheat slowly over low heat, stirring frequently. Avoid bringing it to a rapid boil. Adding a little broth during reheating can help maintain a smooth texture.
Final Thoughts
If you love meals that are as comforting as they are bursting with flavor, you simply have to try this Creamy Green Chicken Enchilada Soup Recipe. It’s easy to make, endlessly satisfying, and perfect for feeding family or friends any night of the week. Once this soup is in your rotation, you’ll wonder how you ever lived without it!
Print
Creamy Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This creamy and cheesy Green Chicken Enchilada Soup is a comforting Mexican-inspired dish featuring tender shredded chicken simmered in green enchilada sauce and chicken broth, enriched with creamy cheeses and salsa verde. Perfect for busy nights, it can be made in a slow cooker, Instant Pot, or on the stovetop for versatile, easy preparation.
Ingredients
Protein
- 2.5 pounds boneless skinless chicken breasts or thighs
Liquids
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
Cheeses
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese (cubed and softened)
Sauces & Seasonings
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Slow Cooker Preparation: In a 6-quart slow cooker, place the chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours until the chicken is tender and shreds easily. Remove the chicken and shred it using two forks.
- Combine Ingredients in Slow Cooker: Return the shredded chicken to the slow cooker and add the shredded monterey jack cheese, softened cream cheese, half and half, and green salsa. Set the slow cooker to warm and stir gently until the cheeses melt and the soup is creamy.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Add hot sauce or additional salsa verde if desired for extra flavor. Serve warm.
- Instant Pot Option: Place the chicken in the Instant Pot with 1 cup of chicken broth and cook on high pressure for 8 minutes. Allow a natural release for 10 minutes, then perform a quick release. Remove and shred the chicken. Set the pot to sauté on medium, add the remaining broth, shredded chicken, green enchilada sauce, and salsa verde. Heat until warm. Stir in both cheeses and half and half until melted and incorporated. Adjust seasoning to taste.
- Stovetop Preparation: In a large stockpot, combine chicken and chicken broth and simmer until the chicken is cooked through and easy to shred, about 20-30 minutes. Remove and shred the chicken. Return the shredded chicken to the pot with green enchilada sauce, half and half or cream, shredded jack cheese, cream cheese, and salsa verde. Stir over medium heat until the soup is heated through and cheeses have melted. Season with salt and pepper and add hot sauce or more salsa verde if desired before serving.
Notes
- This soup can be made with either chicken breasts or thighs depending on your preference; thighs will add more richness.
- For a lighter version, substitute half and half with milk, but the soup will be less creamy.
- Use homemade green enchilada sauce for a fresher taste or a good quality store-bought version for convenience.
- The soup can be thickened by adding a cornstarch slurry if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Serve with tortilla chips, sour cream, chopped cilantro, or avocado slices for extra texture and flavor.
