Green Enchilada Chicken Soup Recipe
A comforting and creamy Green Enchiladas Chicken Soup featuring tender shredded chicken simmered in a flavorful green enchilada sauce, enriched with cheese, cream, and salsa verde. Perfect for slow cooker, Instant Pot, or stovetop cooking, this soup is an easy, delicious way to enjoy Mexican-inspired flavors in a hearty bowl.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours slow cooking or 8 minutes pressure cooking plus sauté time
- Total Time: 6 hours 15 minutes (slow cooker) or approximately 30 minutes (Instant Pot or stovetop)
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought green enchilada 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
Optional Toppings
- Avocado
- Cilantro
- Green onions
- Sour cream
- Salsa
- Hot sauce
- Fresh herbs
Instructions
- Prepare the Chicken: Place the chicken in your preferred cooking vessel (slow cooker, Instant Pot, or stovetop pot) with chicken broth and green enchilada sauce as directed by your cooking method.
- Slow Cooker Method: Combine chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker. Cook on Low for 6–8 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add Cream and Cheese: Add Monterey Jack cheese, cream cheese, half and half, and salsa verde. Set the slow cooker to Warm and stir continuously until all cheese is melted and the soup is smooth.
- Season: Taste the soup and adjust seasoning with salt and pepper as desired.
- Instant Pot Method: Place chicken and 1 cup chicken broth in the Instant Pot. Cook on High Pressure for 8 minutes, then quickly release pressure. Shred the chicken.
- Sauté and Combine: Set Instant Pot to Sauté. Add remaining broth, shredded chicken, enchilada sauce, and salsa verde. Stir and heat through.
- Add Dairy and Cheese: Incorporate Monterey Jack cheese, cream cheese, and half and half. Stir until melted and smooth.
- Season and Serve: Season with salt and pepper to taste and serve with optional toppings.
- Stovetop Method: Simmer chicken in chicken broth in a large pot over medium heat until fully cooked and tender. Shred the chicken.
- Mix Ingredients: Return shredded chicken to pot. Add green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa verde.
- Warm and Melt: Heat soup gently over low heat, stirring frequently until cheese melts and soup is heated through.
- Adjust Seasoning and Serve: Season with salt and pepper, then serve with your favorite toppings like salsa, sour cream, or fresh herbs.
Notes
- Use boneless, skinless chicken thighs for more tender and flavorful soup.
- Homemade green enchilada sauce adds a fresher taste, but canned versions work well for convenience.
- Adjust the amount of half and half or cream to control the soup’s richness and creaminess.
- Optional toppings like avocado and sour cream elevate the flavor and texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Keywords: green enchiladas chicken soup, creamy chicken soup, Mexican chicken soup, slow cooker chicken soup, Instant Pot chicken soup, enchilada sauce soup, salsa verde soup
Find it online: https://yumwithmia.com/green-enchilada-chicken-soup-recipe/
