Green Chicken Enchilada Soup – Creamy and Cheesy Recipe

Why You’ll Love This Recipe

What I love most about this soup is how easy it is to make in the slow cooker, Instant Pot, or stovetop, making it perfect for any schedule. The creamy, cheesy broth with green enchilada sauce and salsa verde is so satisfying, and the shredded chicken adds just the right amount of heartiness. Plus, it’s super customizable—add in extra veggies or adjust the spice level to suit your taste. Whether you’re cooking for a crowd or just a cozy night at home, this soup always hits the spot!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Slow Cooker Instructions:

Prepare the Slow Cooker:
In a 6-quart slow cooker, add the chicken breasts or thighs, green enchilada sauce, and chicken broth.

Cook:
Cover and cook on Low for 6 to 8 hours or until the chicken is tender and shreds easily.

Shred the Chicken:
Remove the chicken and shred it using two forks.

Add Cheese and Cream:
Add the shredded chicken back to the slow cooker along with the shredded Jack cheese, softened cream cheese, half and half, and green salsa. Turn the slow cooker to Warm and stir until the cheese is melted and the soup is creamy.

Adjust Seasoning:
Taste and adjust the seasoning with salt and pepper. Add hot sauce or additional salsa to taste, if desired.

Instant Pot Instructions:

Cook the Chicken:
Add the chicken and 1 cup of broth to the Instant Pot. Set it to High Pressure for 8 minutes. After cooking, do a quick release and remove the chicken to shred.

Combine Ingredients:
Set the Instant Pot to Sauté on medium heat, then add the remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.

Add Cheese and Cream:
Stir in the shredded cheese, cream cheese, and half and half. Stir until the cheese is melted and the soup is creamy.

Adjust Seasoning:
Taste and adjust the seasoning with salt and pepper, and add hot sauce or extra salsa to your liking.

Stovetop Instructions:

Cook the Chicken:
In a large stockpot, add the chicken and broth. Simmer until the chicken is cooked through and can be easily pulled apart.

Shred the Chicken:
Remove the chicken, shred it, and return it to the pot.

Add Sauce and Cream:
Add the green enchilada sauce, half and half, shredded cheese, cream cheese, and salsa to the pot. Stir until the cheese is melted and the soup is warm.

Adjust Seasoning:
Taste and adjust the seasoning with salt, pepper, and extra hot sauce or salsa if desired.

Servings and Timing

Servings: 12 servings

Prep time: 10 minutes

Cook time: 6 hours (slow cooker) or 8 minutes (Instant Pot)

Total time: 6 hours 10 minutes (slow cooker) or 30 minutes (Instant Pot)

Variations

Add More Veggies: I love adding diced mushrooms, zucchini, or bell peppers for extra veggies in this soup. You can also toss in corn or black beans for more texture and flavor.

Spicy Version: For a spicier soup, I can add diced jalapeños, green chili hot sauce, or extra salsa verde.

Creamier Version: For an extra creamy texture, I sometimes add a little more half and half or even a splash of sour cream at the end.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I simply warm the soup on the stovetop or in the microwave, adding a little extra broth or cream to adjust the consistency.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken for both the slow cooker and Instant Pot methods. If using frozen chicken in the Instant Pot, just make sure to increase the cooking time to 10-12 minutes on high pressure.

Can I make this soup ahead of time?

Yes! This soup is great for meal prep. Make it ahead of time and store it in the fridge for up to 3 days. It actually tastes even better the next day as the flavors meld together.

Can I make this soup spicier?

Definitely! Add more salsa verde, green chili hot sauce, or diced jalapeños to increase the spice level to your liking.

Can I use a different type of cheese?

Yes, you can use a different cheese if you prefer. Cheddar cheese, queso fresco, or even pepper jack cheese are great alternatives.

Can I make this soup dairy-free?

Yes, for a dairy-free version, you can use coconut milk or almond milk instead of half and half and substitute the cheeses with dairy-free cheese alternatives.

Conclusion

This Green Chicken Enchilada Soup is a creamy, cheesy, and flavorful dish that’s perfect for any occasion. Whether you make it in the slow cooker, Instant Pot, or on the stovetop, it’s a comforting meal that’s easy to prepare and always satisfying. The combination of green enchilada sauce, salsa verde, and melty cheese makes it irresistible, and it’s completely customizable to suit your taste. Serve it with some fresh toppings like avocado, cilantro, or sour cream for the ultimate cozy meal. Enjoy!

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