There's a reason this green enchilada chicken soup recipe went viral-it's easy, cozy, and packed with flavor! Tender shredded chicken, a rich and creamy broth, and just the right kick of zesty green enchilada sauce make it irresistible. With Monterey Jack, cream cheese, and salsa verde, it's the perfect balance of comfort and spice-plus, it's high-protein and low-carb!
The backstory.
Forgotten Ingredient = New Family Favorite
I was all set to make my favorite green chicken enchiladas-the chicken was prepped, the cheese was ready, and the enchilada sauce was waiting to be poured. But just as I started assembling, I opened the pantry and-no tortillas. Not a single one. I stood there for a moment, debating whether to abandon ship or make a desperate grocery run, but then inspiration (and hunger) took over. Instead of rolling enchiladas, I decided to turn everything into a soup. I tossed the chicken, broth, and green enchilada sauce into the slow cooker, crossed my fingers, and hoped for the best.
A few hours later, what came out was pure comfort in a bowl-a creamy, cheesy, flavor-packed soup that tasted just like green enchiladas, only cozier. The chicken was fall-apart tender, the broth was rich and velvety, and every bite had that perfect balance of zesty salsa verde and melty cheese. My family devoured it, and just like that, my go-to Green Enchilada Chicken Soup was born. Now, I make it on purpose-because sometimes, the best recipes happen by accident!
xoxo Kori
The must-make green chicken enchilada soup!
The viral sensation. A few years ago, this soup went viral-millions of views and still holding strong as my #1 recipe. Why? Because it's downright delicious! 🔥
Big flavor, easy prep. Think cheesy, creamy, enchilada goodness-only in soup form! It's rich, satisfying, and ridiculously easy to make with only a few ingredients. Plus, you get to choose your method: slow cooker, stovetop, or Instant Pot!
Super customizable. It's easily adaptable to your family's tastes, pantry staples on hand, or dietary needs! Check out the flexible dietary swaps section below for more information.
What you'll need.
Here is what you'll need to make creamy chicken enchilada soup in your slow cooker or Instant Pot:
Ingredients
- Boneless Skinless Chicken Breasts or Thighs - either one can be used.
- Green Enchilada Sauce - use my homemade recipe (seriously, try it!) or grab a 28 ounce can.
- Chicken Broth
- Half and Half - half and half or heavy cream can be used.
- Monterey Jack Cheese - if you can, grate your own cheese it melts better than packaged.
- Cream Cheese - cubed and very soft. Soften it in the microwave before adding to the soup.
- Green Salsa (Salsa Verde) - make your own salsa verde (it's easy) or use any favorite brand.
- Salt and Pepper to taste
- Optional Garnish - avocado, green onion, sour cream, cilantro
Special equipment
- 6-quart slow cooker, an Instant Pot, or a soup pot
For exact ingredient quantities, please see the recipe card below!
Make it yours.
Here are a few ways you can customize this recipe:
- Spice it up by adding hot sauce, additional salsa, or chili pepper flakes.
- Try adding a can of diced green chiles.
- Add drained canned corn and beans like black beans, pinto beans, etc.
- Fresh vegetables are wonderful in this soup. Add mushrooms, zucchini, sliced carrots when you add the broth.
- Add a quick cooking minute rice, or add a half cup of long grain rice with the broth.
Flexible dietary swaps.
This soup is already a high-protein, low-carb favorite, but it's super easy to tweak based on your preferences or what's in your fridge:
- Dairy-Free? Use a plant-based cream cheese (like almond or cashew-based), unsweetened plain oat milk or coconut milk in place of half and half, and swap in a vegan cream cheese alternative (to keep it creamy). Boom-dairy-free comfort in a bowl.
- Lighter Option? Use fat-free half and half or low-fat cream cheese, and reduce the shredded cheese to 1 cup. You'll still get that creamy vibe with fewer calories.
- Higher Fat/Keto-Friendly? Use heavy cream instead of half and half, add extra Monterey Jack, or top with avocado and a dollop of sour cream for good fats.
- More Veggies? Stir in spinach, zucchini, mushrooms, or riced cauliflower during the last 10-15 minutes of cooking. They'll bulk it up without changing the flavor.
- Vegetarian Swap: Sub in white beans (like cannellini or great northern) or chickpeas for the chicken, and use vegetable broth instead of chicken broth.
- Spice Control: Tone it down with mild enchilada sauce or salsa verde-or turn up the heat with jalapeños, hot sauce, or spicy salsa. Your call!
The bottom line: this soup loves a good remix. Make it your own and love every spoonful.
How to make green enchiladas chicken soup
This soup recipe can be made in a slow cooker, Instant Pot, or on your stove. See the recipe card for more detailed instructions. Enjoy!
Slow cooker method (easiest)
Slow cook
Add chicken breast or thighs, green enchilada sauce, and chicken broth. Slow cook until the chicken is tender and easily shreds apart.
Shred the chicken
Remove chicken, shred and return to the crockpot.
Add remaining ingredients
Add half and half, jack cheese, softened cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted.
Instant pot method (fastest!)
- Add chicken, enchilada sauce, and broth to your Instant Pot.
- Seal and cook on high pressure for 15 minutes.
- Quick release, shred chicken, stir in remaining ingredients, and enjoy!
Stovetop method (weeknight-worthy!)
- In a large stockpot, add chicken, broth, and enchilada sauce. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Add shredded chicken and remaining ingredients. Stir and heat soup until it is warm and the cheese is melted.
How to enjoy it.
- Adjust salt, pepper, and salsa to taste. Use hot sauce to increase the heat.
- Delicious topped with avocado, cilantro, green onion, and sour cream.
- Give your kids some scooped tortilla chips and let them scoop up their soup.
- Crush tortilla chips over the top to add some crunch.
Be sure to check out these three Mexican-inspired chicken soups - hearty and delicious Chicken Enchilada Soup (with red enchilada sauce) and Chicken Fajita Soup and 7 Can Taco Soup all of your favorite enchilada, taco, and fajita flavors in a snug bowl of tasty goodness! 🙂
Kori's tips.
- To add heat, use more green salsa or a green chili hot sauce.
- Make sure your cream cheese is very soft before adding it to the soup. Cold cream cheese will not melt very well. You can even soften it in the microwave before adding it to the soup.
- For best "melt-ability", always grate your own cheese. Pre-packaged grated cheese is often coated in potato starch, which helps prevent sticking inside the package. Unfortunately, this also keeps it from melting very well.
FAQs
Red enchilada sauce is made with red tomatoes, red chili peppers, onions, and other spices.
Green enchilada sauce is most often made of diced green chili peppers (such as anaheim peppers, hatch, jalapeno, etc.), garlic, vegetable stock, cumin, oregano, salt, and pepper. Additional jalapeno peppers may also be added for more spice. Sometimes recipes will add tomatillos as well.
Both use very similar ingredients, but green enchilada sauce is cooked, and salsa verde uses raw ingredients. Not all green enchilada sauce recipes use tomatillos (but some do), whereas most salsa verde recipes use tomatillos.
Typically green enchilada sauce is made of spicy and mild green chili peppers, onion, garlic, cumin, and other seasonings. Sometimes a recipe will add tomatillos as well - but not always.
Yes. Here's how to make Instant Pot Green Enchilada Chicken Soup:
Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set Instant Pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
Add cheese and remaining ingredients. Stir until cheese is melted.
Season with salt, pepper, and hot sauce if desired. Enjoy!
Yes! Here's how to make Green Enchiladas Chicken Soup on your stovetop:
In a large stockpot, add chicken and broth.
Simmer until the chicken is done and can easily be pulled apart.
Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Yes. This soup can be frozen for up to 3 months in a freezer-safe, airtight container. Thaw in the refrigerator and reheat slow. Fats from the dairy may become separated; add additional milk or cream as needed.
Yes. You can use fat-free half and half and you can reduce the cheese to 1 cup without sacrificing taste.
Adding olive oil and additional cheese will increase the fat in this recipe. You can also use heavy cream in place of half and half. Topping the soup with avocado and sour cream will also increase the fat.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Green Chicken Enchilada Soup - Creamy and Cheesy!
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 - warm in the microwave if needed)
- 4 ounces green salsa (salsa verde)
- salt and pepper to taste
Instructions
Slow Cooker Instructions:
- In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth.
- Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred.
- Add the shredded chicken back to the pot along with, jack cheese, very soft cream cheese, half and half, and green salsa to the slow cooker. Turn the slow cooker to warm and stir until the cheeses are melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Instant Pot Instructions:
- Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
- Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Stovetop Instructions:
- In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Video
Kori's Tips
- This recipe makes a mild to medium spice soup. To add spice, use additional green salsa or a green chili hot sauce or diced jalapenos.
- Make sure your cream cheese is softened before adding it to the soup. The quickest way to soften is to remove it from the package and place in a microwave-safe bowl for a few seconds at a time on low - until very soft.
- MUST TRY: Be sure to try our new homemade Green Enchilada Sauce Recipe - it's easy and delicious!
- VARIATIONS: Feel free to add diced vegetables such as mushrooms, zucchini, bell peppers, or onions. Add jalapeno pepper if you like more heat. You can also add black beans, white beans, or corn. So many possibilities!
- SERVING SUGGESTIONS: This is delicious topped with avocado, cilantro, green onion, and sour cream.
Nutrition
© 2025 Seeking Good Eats™
Keep the good eats going.
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- Creamy Buffalo Chicken Soup Recipe
- Do you love enchiladas? Be sure to try these green enchiladas with chicken, and this lightened up version, as well as seafood enchiladas, and carne enchiladas.
catherine mills
Can you freeze this?
Kori
Great question, Catherine! 🧡 Yes, you can freeze this soup. Just let it cool completely first, then store in an airtight container. The cream may separate a little once reheated, but a good stir (and maybe a splash of broth or cream) will bring it right back together.
Larry
Can you add a pasta like fettuccine?
Kori Butler
Yes, absolutely you can add pasta! Because this is a soup I would use a pasta you can still scoop up with a spoon such as rotini, shells, farfalle, etc. You can also use fettuccine, but break up the pieces so they are smaller. Enjoy!
Billy
I add onions (cause I can't cook without them), some chopped corn tortillas (corn flavor and thickness), and Cannellini beans (white kidney beans for fiber). Also, sometimes a dollop of Mexican rice on top. I use cheddar mostly because that is what I always have on hand. Such a great recipe, and it is addictive in the winter.
Charnassi
Made in January 2025, delicious. Froze left overs and just thawed 5/10/25. Still wonderful.
Linda Galbraith
I made this pressure cooker style. The only thing I changed was reducing the heavy whipping cream to 4 ounces and it was wonderful. Everyone I had taste test it gave it a thumbs up.
Cheryl Ryan
I made this last night for my crew. I added green chili, zucchini, & corn. I'd like it to be a bit thicker, so I'll try it with some instant potatoes,
but not too much. My family loved it!
Sue
Incredible, everyone loved it! I used a bag of frozen chicken tenders from Aldi and shredded beautifully!