Print

Green Chicken Enchilada Soup – Creamy and Cheesy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Green Chicken Enchilada Soup is a creamy, cheesy, and flavorful dish that combines tender shredded chicken, green enchilada sauce, salsa verde, and melted cheese. It’s easy to make in the slow cooker, Instant Pot, or on the stovetop, and perfect for any occasion.

  • Author: Tina
  • 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)
  • Yield: 12 servings
  • Category: Soup
  • Method: Slow Cooker, Instant Pot, Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

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

Instructions

  1. Slow Cooker Instructions:
    In a 6-quart slow cooker, add the chicken breasts or thighs, green enchilada sauce, and chicken broth. Cover and cook on Low for 6 to 8 hours or until the chicken is tender and shreds easily.
  2. Remove the chicken and shred it using two forks.
  3. 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.
  4. Taste and adjust the seasoning with salt and pepper. Add hot sauce or additional salsa to taste, if desired.
  5. Instant Pot Instructions:
    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.
  6. Set the Instant Pot to Sauté on medium heat, then add the remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
  7. Stir in the shredded cheese, cream cheese, and half and half. Stir until the cheese is melted and the soup is creamy.
  8. Taste and adjust the seasoning with salt and pepper, and add hot sauce or extra salsa to your liking.
  9. Stovetop Instructions:
    In a large stockpot, add the chicken and broth. Simmer until the chicken is cooked through and can be easily pulled apart.
  10. Remove the chicken, shred it, and return it to the pot.
  11. 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.
  12. Taste and adjust the seasoning with salt, pepper, and extra hot sauce or salsa if desired.

Notes

  • Add More Veggies: Add diced mushrooms, zucchini, or bell peppers for extra vegetables. You can also toss in corn or black beans for more texture and flavor.
  • Spicy Version: Add diced jalapeños, green chili hot sauce, or extra salsa verde to increase the spice level.
  • Creamier Version: Add extra half and half or a splash of sour cream at the end for a creamier texture.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat on the stovetop or in the microwave, adding extra broth or cream if needed.

Nutrition

Find it online: https://cheftinaskitchen.com/green-chicken-enchilada-soup-creamy-and-cheesy-recipe/