Dinner

Green Enchilada Chicken Soup Recipe

Bymia larkspur February 25, 2026February 25, 2026

Introduction

Green Enchiladas Chicken Soup is a comforting and creamy dish packed with tender chicken and vibrant flavors from green enchilada sauce and salsa verde. Perfect for chilly days, this soup offers a delightful twist on traditional chicken soup with cheesy richness and a touch of spice.

A close-up view of a creamy soup in a white bowl with a dark brown rim, showing a thick, smooth yellowish broth mixed with shredded white chicken pieces, bright yellow corn kernels, and small bits of green herbs scattered throughout. There is a small cluster of fresh dark green cilantro leaves placed in the center on top of the soup as garnish. A wooden spoon is partially submerged on the right side of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Slow Cooker Method: Place the chicken, green enchilada sauce, and chicken broth into a 6-quart slow cooker. Set the cooker to Low and cook for 6–8 hours until the chicken is cooked through.
Remove the chicken from the slow cooker and shred it. Return the shredded chicken to the pot.
Add the Monterey Jack cheese, cream cheese, half and half, and salsa verde. Set the cooker to Warm and stir until the cheese has fully melted.
Taste and adjust seasoning with salt and pepper. Serve with optional toppings such as avocado, cilantro, green onions, or sour cream.
Instant Pot Method: Place the chicken in the Instant Pot with 1 cup of chicken broth. Set to High Pressure for 8 minutes.
Quickly release the pressure, shred the chicken, then switch to the Sauté setting.
Add the remaining broth, shredded chicken, enchilada sauce, and salsa verde. Stir well and heat through.
Add Monterey Jack cheese, cream cheese, and half and half. Stir until melted and smooth. Season with salt and pepper.
Stovetop Method: Simmer the chicken in a large pot with the chicken broth until fully cooked and tender, then shred the chicken.
Add the shredded chicken back to the pot along with the green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa verde.
Warm over low heat, stirring occasionally, until the cheese melts and the soup is heated through. Adjust seasoning and serve with your favorite toppings.

Tips & Variations

Use chicken thighs for juicier meat or breasts for a leaner option.
Add diced green chilies for extra heat and depth of flavor.
Swap Monterey Jack cheese with Pepper Jack for a spicier kick.
Serve with tortilla strips or crushed chips for added texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. For longer storage, freeze the soup in freezer-safe containers for up to 2 months, thawing overnight before reheating.

How to Serve

A close-up view of a creamy chicken and corn soup in a dark brown bowl, with visible shredded white chicken pieces and bright yellow corn kernels floating in a thick, pale yellow broth speckled with green herbs. In the center, there is a small cluster of fresh green cilantro leaves resting on top. A wooden spoon is partially submerged into the soup on the right side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream cheese?

Yes, but the soup will be less creamy and rich. You can add extra half and half or heavy cream to compensate for the texture.

Is it possible to make this soup vegetarian?

You can substitute the chicken with hearty vegetables like roasted cauliflower or mushrooms and use vegetable broth instead of chicken broth. The flavor will differ, but it remains a delicious alternative.