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    Home » Recipes » Soups & Stews

    Green Enchiladas Chicken Soup (Slow Cooker + Instant Pot)

    Published: Mar 18, 2020 · Modified: Nov 21, 2022 by seekinggoodeats · This post may contain affiliate links

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    Jump to Recipe Jump to Video
    Pinterest pin with one top down image looking at a green bowl full of soup and a second image of a spoon scooping up some some soup to eat. Both are garnished with cheese, green onion, and cilantro.
    Pinterest pin with a bowl of green chicken enchilada soup
    Pinterest pin with a bowl of green chicken enchilada soup

    Green Enchiladas Chicken Soup, has a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken - so delicious! Make this easy soup in your slow cooker, on a stovetop, or in an Instant Pot. 

    A green bowl full of creamy green chicken enchilada soup
    Jump to:
    • 🎥 Watch Video
    • Why You'll ❤️ Green Chicken Enchilada Soup
    • 🥘 What You'll Need
    • 🔪 How To Make Green Enchiladas Chicken Soup
    • 🥗 How To Serve It
    • 📖 Variations
    • 💭 Top Tips
    • ❓FAQs
    • ✔️ More Soup Recipes
    • More Recipes You'll Love
    • 📋 Recipe
    • 💬 Comments

    🎥 Watch Video

    Why You'll ❤️ Green Chicken Enchilada Soup

    Be sure to check out these three Mexican-style 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! 🙂

    Here are four great reasons to love this soup recipe:

    Family Friendly

    Everyone in our family loves this soup. Because we are a household of five and some like it spicy, and some don't, I can customize it so that everyone will eat.

    I start by making it mild, which is how the recipe is written below. Those who like it hot can add more salsa or green chili sauce. It is challenging to remove spicy heat, so start with mild.

    I used a chunky green salsa in this recipe, but I have one child who won't eat onions - and definitely wouldn't eat anything green and chunky. If he were eating this, I would opt for a green salsa with no chunks! As long as there are no chunks, he would eat. 🙂

    Tasty Soup Recipe

    Both creamy and zesty, it tastes just like chicken enchiladas - only better! As I mentioned above, start with mild, and each person can build their heat with a green hot sauce or additional green salsa.

    Slow Cooker, Instant Pot, or Stovetop

    Our family loves Mexican-inspired recipes, and having an easy one-pot Mexican meal that can be made in your slow cooker, pressure cooker, or on the stovetop is just the ticket. Chicken enchilada soup is the perfect solution for cooking on a busy weeknight!

    To get the soup cooking, you literally dump your chicken, soup, and sauce in and cook all day. Later, you add the half and half and cheeses to melt.  So easy

    Low Carb and Keto Soup

    This is a deliciously creamy low-carb and keto chicken enchilada soup. There are no added carbs from tortillas, beans, or corn in this soup.

    You can use heavy cream or half in half in this recipe. The rest of the fat mainly comes from the chicken, cream cheese, and Monterey jack. This makes for a creamy, cheesy, and very hearty soup.

    Using chicken thighs instead of chicken breast will increase healthy fat, as well. To decrease the protein you can use less chicken.

    fat 19.7g | net carbs 5.5g | protein 30.8g

    🥘 What You'll Need

    Here is what you will need to make creamy chicken enchilada soup in your slow cooker or Instant Pot:

    For exact ingredient quantities, please see the recipe card below!

    Ingredients

    Boneless Skinless Chicken Breasts or Thighs - either one can be used.

    Green Enchilada Sauce - use 1 recipe of our homemade green enchilada sauce (it's so delicious and easy to make) or a 28 oz can of store-bought!

    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) - use any favorite brand.

    Salt and Pepper to taste

    Optional Garnish - avocado, green onion, sour cream, cilantro

    Tools

    • slow cooker or InstantPot
    • measuring cups
    • cheese grater
    • measuring spoons
    • ladle
    • soup spoon

    🔪 How To Make Green Enchiladas Chicken Soup

    Here's how to make it:

    Add Chicken, Sauce, and Broth

    In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.

    Shred The Chicken

    Remove chicken and shred.

    Add Remaining Ingredients

    Add half and half, jack cheese, cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted.

    Add chicken back to the pot.

    Visual steps for making slow cooker green enchiladas chicken soup.

    Finish

    Use hot sauce or additional salsa to taste.

    🥗 How To Serve It

    Here are a few ways to serve your soup:

    Adjust salt, pepper, and salsa to taste.

    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.

    A spoonful of creamy rich cheesy green enchiladas chicken soup.

    📖 Variations

    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.

    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.

    💭 Top Tips

    Here are a few extra tips for making sure that your green chicken enchilada soup comes out perfect:

    • 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 "meltability" (yes, I made up a new word ;)), always grate your own cheese. Pre-packaged grated cheese is coated in potato starch, which helps prevent sticking in the package. Unfortunately, this also keeps it from melting very well.
    Green enchilada chicken soup served in a green bowl.

    ❓FAQs

    Can I make this soup in an Instant Pot?

    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!

    Can I make green enchiladas soup on my stovetop?

    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!
    What is the difference between green enchilada sauce and red enchilada sauce?

    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.

    What is the difference between Green Enchilada Sauce and Salsa Verde?

    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.

    What is green enchilada sauce made of?

    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.

    Can I freeze this soup?

    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.

    Can I lower the fat in this recipe?

    Yes. You can use fat-free half and half and you can reduce the cheese to 1 cup without sacrificing taste.

    How can I increase the fat in this recipe?

    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.

    ✔️ More Soup Recipes

    Here are a few of my favorite Mexican-inspired soups:

    • Green Chili Pork Stew Recipe
    • Creamy Beef Taco Soup
    • Crockpot Chicken Fajita Soup
    • Keto Chicken Chili (Slow Cooker)

    More delicious soup recipes I think you'll LOVE:

    • Instant Pot Chicken and Rice Soup
    • Greek Lemon Chicken Soup Recipe
    • Instant Pot Low Carb and Keto Chicken Soup
    • Keto Broccoli Cheese Soup with Beer Brats
    • Easy Tomato and Basil Soup

    More Recipes You'll Love

    • Best Refried Beans Recipe
    • Tomato Basil Mozzarella Salad
    • Cold Foam
    • Boneless Leg of Lamb Recipe
    • Fajita Seasoning
    • Thai Salad

    If you tried Green Enchiladas Chicken Soup, be sure to let me know! I'd love for you to come back and give the recipe a star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!

    📋 Recipe

    Square image of soup in a group bowl and garnished with sour cream, extra cheese, and cilantro.

    Green Chicken Enchilada Soup

    You'll love the creamy cheesy broth with green enchilada sauce, salsa verde, cheeses, and tender shredded chicken! It's easy to make in your slow cooker, stovetop, or Instant Pot - perfect for those busy nights!
    4.55 from 1503 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Saved!
    Author Kori
    Prep Time 10 minutes mins
    Cook Time 6 hours hrs
    Total Time 6 hours hrs 10 minutes mins
    Course Soup Recipes
    Cuisine Mexican
    Servings 12 servings
    Calories 346 kcal

    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 cup monterey jack cheese
    • 4 ounces cream cheese (cubed and softened)
    • 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 6 to 8 hours.
    • Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
    • Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

    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. Season with salt and pepper if needed.

    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. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
      Visual steps for making slow cooker green enchiladas chicken soup.

    Video

    Notes

    • 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!

    Nutrition

    Serving: 1gCalories: 346kcalCarbohydrates: 7gProtein: 39gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 130mgSodium: 962mgFiber: 1gSugar: 4g

    © 2023 Seeking Good Eats™

    Creamy green enchiladas chicken soup is so tasty and easy to make in your Instant Pot or crockpot. Chicken enchilada soup is the perfect weeknight dinner recipe. Easily adapted Instant Pot recipe so you've got even more options. A perfect Mexican recipe for taco Tuesdays! The best keto soup! #keto #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #healthychicken #instantpot #chicken #chickensoup #dinneridea #healthyrecipe #enchiladas #souprecipe #easyrecipe

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    Reader Interactions

    Comments

    1. Linda 2many cubs says

      September 25, 2019 at 4:33 pm

      I love this recipe. It is so versatile. I like to cook up large batches of chicken quarters or pork roast. I pull them off the bone to saave for dishes like this. It can be cooked quickly when the meat is already done. Also, leave out the broth and eat in tortillas. My family loves it any way I make it.

      Reply
      • seekinggoodeats says

        September 25, 2019 at 7:55 pm

        Love your idea of pre-cooking chicken or pork! 🙂 Glad you liked the Green Enchiladas Chicken Soup! My kids and husband went nuts over this recipe

        Reply
        • Holly Cope says

          January 06, 2020 at 11:43 pm

          This is the best soup I have ever made!! Omg the flavors are just outstanding and you can add more chicken, cauliflower rice, sour cream, green chillies. Which i did. I also made it in my insta pot. If you want it faster, get a rotisserie chicken and shred or cut it up. I will be making another batch because i almost ate it all!! This is definitely a must try!!!!

          Reply
          • carol says

            March 29, 2021 at 1:32 pm

            what is the cook time if i added cooked shredded chicken using a slow cooker? thank you, Carol

            Reply
            • Kori says

              March 31, 2021 at 8:49 am

              Since there is no chicken or vegetables to cook in this case, I'd say 2 hours? It's more of a flavor blending... 🙂 I hope you enjoy!

        • Emily says

          September 17, 2020 at 4:33 pm

          Can you use beef broth? I did by mistake, hoping it's not nasty haha!

          Reply
          • seekinggoodeats says

            September 17, 2020 at 4:57 pm

            I think it will be fine! It will be stronger in beefy taste but I think it's okay! 🙂 Let me know if it turns out

            Reply
          • MsRaeDiva says

            May 29, 2021 at 6:50 pm

            It gets better each time I make this soup. I deboned a rotisserie chicken, added garlic powder, onion powder, herb chicken seasoning, hot Mexican chili powder, smoked paprika, crushed pepper (I rarely measure, just guess). The broth is so good alone, I could actually eat this soup without the chicken added. Next time I will do my own rotisserie chicken and try making the green sauce from scratch. Yum, Yum, Good Soup that can be fixed in a hurry. @seekinggoodeats #seekinggoodeats

            Reply
            • Carla says

              November 19, 2021 at 3:28 pm

              My family and I enjoyed this. I will probably us less broth next time and add crunchy tortillas

            • Kori says

              November 23, 2021 at 1:28 pm

              Yay! Thanks for trying out the recipe 🙂 Crunchy tortillas would be SO GOOD. Great idea!

        • Sandra says

          February 13, 2021 at 2:43 pm

          How do you know what a serving size is? I am on WW and have to watch my points. Just wondering. Love the soup, but not sure what a serving should be. Thank you!

          Reply
          • Kori says

            October 25, 2021 at 8:35 am

            Hello, approximately 1 cup 🙂

            Reply
          • Rachel says

            January 13, 2022 at 8:03 am

            What is the quantity for the chicken and the broth?. By broth that just means stock, right?.

            Reply
            • Kori says

              January 13, 2022 at 4:19 pm

              Hi! Here you go! Yes you can definitely use stock. I hope you enjoy! 🙂
              2.5 lbs boneless, skinless chicken breasts or thighs
              24 oz chicken broth

        • C says

          February 02, 2023 at 1:44 pm

          How many ounces/ cups per serving?

          Reply
          • seekinggoodeats says

            February 20, 2023 at 9:04 am

            Between 1 and 1.5 cups in a serving. Enjoy!

            Reply
      • Becca says

        January 07, 2021 at 12:09 am

        Made this again tonight, can never figure out why cream cheese clumps dont melt...

        Reply
        • Kori says

          January 07, 2021 at 8:42 am

          I've had that happen before and it's usually because the cream cheese is too cold. The last time I made this I softened the cream cheese in the microwave and it worked perfect!

          Reply
        • Billy says

          January 24, 2021 at 5:30 pm

          After mine was in the pot for a while I took a wire whisk to it and the clumps disappeared.

          Reply
        • Elisa says

          September 11, 2022 at 4:37 pm

          I couldn't either until I looked up how to soften cream cheese! I filled a bowl with hot water, put in 1 package of cream cheese and used a smaller bowl on top to submerge it. It changed this recipe for me.

          Reply
          • Kori says

            September 11, 2022 at 4:41 pm

            That sounds good. Enjoy the soup! You can also just bring the cream cheese to room temperature, or you can soften in the microwave for a few seconds on low.

            Reply
        • Karen says

          January 31, 2023 at 1:01 pm

          I softened to room temperature, put in a bowl and mixed tablespoons of the hot broth until it was completely mixed😋

          Reply
          • seekinggoodeats says

            February 01, 2023 at 8:20 am

            Great idea!!! So smart. Thank you for trying out the recipe! 🙂

            Reply
      • Jess says

        January 09, 2021 at 7:59 pm

        Love this recipe. I added green onions and chopped roasted pepper strips.

        Reply
        • Kori says

          January 09, 2021 at 8:04 pm

          Thank you for trying the soup! Love your idea with the green onions and roasted pepper. That sounds delicious!

          Reply
          • Kerry says

            October 10, 2022 at 5:05 pm

            Made it today. Roasted some Anaheim and poblanos from my garden and put them in. Delicious! Thanks for the recipe. Have leftovers for the chilly days and nights.

            Reply
            • Kori says

              October 11, 2022 at 9:20 am

              Thank YOU for trying the chicken enchilada soup out, and I'm so happy you enjoyed it. Using roasted anaheim and poblanos is a great idea! Love it! 🙂

      • Shelly says

        February 23, 2021 at 7:29 pm

        Made this soup today. So tasty and delicious. Next time I'm adding black beans and corn. Thank you

        Reply
        • Kori says

          February 24, 2021 at 8:41 am

          Thank you! I'm happy you enjoyed the soup! I just recently made this with both and was amazing.

          Reply
          • Tami Fifield says

            January 04, 2023 at 4:14 pm

            5 stars
            thia has been my go to recipe since I found it last year. sometimes I add fresh or canned corn to it for a little added texture but it certainly isn't necessary. Oh and sometimes I cheat and use canned Hatch green chile enchilada sauce. it is delicious but only the Hatch brand.
            great recipe!

            Reply
            • seekinggoodeats says

              January 09, 2023 at 9:00 am

              I'm so glad you love this green chicken enchilada soup - thank you! I also sometimes change it up, love the corn too. I picked up Hatch green chile enchilada sauce on a trip to New Mexico a few years back, and it was wonderful! I'm so glad you mentioned it.

      • Michelle says

        January 19, 2022 at 6:58 pm

        What is the serving size? Cups?

        Reply
        • Kori says

          January 20, 2022 at 11:32 am

          Hello! Approximately 1-1/2 cups, but it depends on how much liquid builds in your slow cooker while it's cooking so I can't be exact. This soup serves 12. Hope you love it!

          Reply
      • Vickie says

        November 20, 2022 at 9:29 am

        Thank you for this recipe. It is delicious! The first time I made it from some chicken I had already cooked up. It was so quick and easy and turned out fantastic. Now I want to make some to take to my in-law's but I will have to cook the chicken first. I love how you give so many options of cooking it. The crock pot, always a great go to when working a busy week, the instant pot and stove top. I hope my in-laws love it as much as my husband and I do.

        Reply
      • Bonnie Jensen says

        January 15, 2023 at 1:20 pm

        The best soup ever! Never a drop left!! I have been making this recipe for approximately 3 years!! We never get tired of it!!

        Reply
        • seekinggoodeats says

          January 15, 2023 at 2:28 pm

          Awwww! BEST compliment ever! 🙂 Thank you so very much. I'm so glad you enjoy the chicken enchilada soup!

          Reply
    2. Malinda says

      September 26, 2019 at 2:31 am

      I used salsa verde instead of
      green enchilada sauce. I also cooked it on low on the stove for about 45 minutes and grilled the chicken. It was wonderful! I will definitely make it again!!

      Reply
      • Rick says

        January 07, 2020 at 10:22 pm

        Verde is Spanish for green, so you are using green enchilada sauce...

        Reply
        • Suzi says

          January 10, 2020 at 5:43 am

          Actually, salsa verde has a tomatillo base, and green enchilada sauce is made with peppers. So, they are not the same thing, even though they are both green (verde). The recipe calls for both.

          Reply
          • Caitlin says

            September 11, 2020 at 12:09 pm

            I've made this a couple of times and it is 10/10 LOVE this recipie. I use chicken thighs, I sautee a few cloves of garlic and a medium white onion and in my broiler I quickly fire roast a couple fresh chopped and seeded jalepaneos and toss them in and it tastes like it took WAY more effort than I actually put in. Also since we love spice in my house we use the hot enchilada sauce as well. I personally skip the cheese because it gets stuck to my spoon and is great as is. I also slow cook on high for 3.5-4hrs and just check the temp with a good food thermometer. Delicious everytime! 😋

            Reply
            • seekinggoodeats says

              September 11, 2020 at 1:37 pm

              Fire roasted peppers and the onion would be AMAZING. Love you idea! 🙂 Thank you for trying the recipe out!

        • Colleen Kissman says

          February 20, 2020 at 2:40 am

          I made this dish. The taste was very good but the color was very bland. No yellow as in your picture. I did add cilantro for color but still thought it lacking something

          Reply
          • seekinggoodeats says

            February 20, 2020 at 2:02 pm

            Hi Colleen! I don't know a lot of creamy soups that look beautiful but the taste is what's important for sure (and this one is delish). 🙂 Making bland food look tasty is all about dressing it up with toppings! In this case I used green salsa, sour cream, cilantro, and I often serve it with diced avocado. The yellowing in the image is due to the lighting and also because I used chicken thighs which have more fat. Enjoy! 🙂

            Reply
            • Mini says

              March 10, 2022 at 4:27 pm

              You could also add turmeric to give it a good yellow color - pretty color and extra health benefits. It shouldn't change the taste if you don't add much. I add it to my egg drop soup so it looks better too!

            • Kori says

              March 18, 2022 at 11:26 am

              Thanks! I'll have to try it next time I make this soup!

            • chris says

              December 21, 2022 at 12:57 am

              I am making this tomorrow in the crockpot but leaving out the salsa verde as I do not care for salsa. I am also going to cut up pieces of tortilla and add them in at the end and see how it turns out. I like a thicker soup so can I use less broth?

            • seekinggoodeats says

              December 21, 2022 at 10:45 am

              That sounds fine! I hope you enjoy! You can use less broth or you can thicken the soup with a little cornstarch. Cheese also makes a great thickener. The beauty of this soup is the infinite ways you can customize it - taste test as you go along and add until it's perfect for you! 🙂

        • Casey says

          November 15, 2022 at 5:54 pm

          this is one of my n my kids favorite soup. we do add 1 can corn, 1can black beans, 1/2 cup minute rice. were actually making right now for dinner. yummy!

          Reply
          • seekinggoodeats says

            November 17, 2022 at 8:56 am

            Awwww. That is wonderful! Thank you. I'm so happy you and your kids love the soup. I am gong to try minute rice, corn and beans. LOVE IT. Great idea! 🙂

            Reply
        • Kendra says

          February 18, 2023 at 9:59 am

          I accidentally put the green salsa in along with the enchilada sauce and chicken. I hope it will still taste ok. Should I try adding more salsa at the end as stated or will this be ok?

          Reply
          • seekinggoodeats says

            February 20, 2023 at 8:56 am

            It will totally be fine! You can add more to taste after cooking. Enjoy! 🙂

            Reply
    3. Katie says

      September 26, 2019 at 4:34 pm

      What is the serving size?

      Reply
      • seekinggoodeats says

        September 26, 2019 at 7:37 pm

        Hello! Approximately 1-1/2 cups, but it depends on how much liquid built up in your slow cooker so I can't be exact. The recipe serves 12. Hope you love it!

        Reply
        • Ricky says

          October 26, 2020 at 12:37 am

          I didn’t have Colby Jack cheese so I mixed
          1 cup each of mozzarella and sharp cheddar.

          Reply
          • seekinggoodeats says

            October 26, 2020 at 12:48 pm

            That sounds perfect! 🙂

            Reply
    4. Marcie Cox says

      October 02, 2019 at 3:26 pm

      My new favorite crockpot recipe!! This soup is AMAZING sand super easy! Thank you for sharing with us!

      Reply
      • seekinggoodeats says

        October 02, 2019 at 3:52 pm

        Awww! Thank you, glad you enjoyed the Green Enchiladas Chicken Soup! It is a family favorite!

        Reply
    5. V says

      October 07, 2019 at 11:32 pm

      Hi! Is the total cooktime in the instant pot 18 mins? I.e. cook for 8 mins and release after another 10? Or release at 10 minutes total (2 minutes after the 8 minutes is up)?

      Reply
      • seekinggoodeats says

        October 15, 2019 at 12:18 pm

        Hello V! It's 8 minutes pressure cooking time, this does not include the time it takes to build pressure though. The pot builds pressure, then once pressure is gained it starts cooking for 8 minutes. Once the 8 minutes of cooking is up there will be a signal that it's done. From there wait another 10 minutes, then release the pressure manually. The total cook time to make the soup in an instant pot from start to finish is about 45 min. (approx. 15-20 min to build pressure, 8 minutes to cook, 10 minutes before you release pressure. From there you would add remaining ingredients and turn on saute setting so the soup can warm up and melt the cheese, another 10 minutes). Long winded answer, but I wanted to make sure I answered your question properly! 🙂 Have a great day! Let me know how you like it...

        Reply
        • Natalie says

          October 28, 2019 at 1:07 am

          It looks like the Instant Pot version is missing the green enchilada sauce. I assume we add that at the beginning with 1 cup of stock?

          Reply
          • seekinggoodeats says

            October 28, 2019 at 1:17 pm

            Hi Natalie, yes you are correct! I made an adjustment to the description to explain. Hope you enjoyed the soup!

            Reply
            • Kim says

              January 13, 2020 at 7:24 am

              Is this dish spicy? I don't usually use the green sauce so I'm not sure on the spice level. Thank you!

            • seekinggoodeats says

              January 13, 2020 at 12:44 pm

              Hi Kim! This recipe is not too spicy because I've found it's easier for someone to add spice that to take it away. Some brands are spicier than others though. If you are uncertain you can add less then taste test when cooked. You can add more if needed later.

        • Anna says

          February 19, 2020 at 1:01 pm

          Pardon my butting in here - this wasn’t my question. I’m new to instant pot so your detailed answer was perfect for me. Thank you

          Reply
          • seekinggoodeats says

            February 19, 2020 at 1:06 pm

            Hi Anna! You're not butting in! Glad I can help 🙂 Hope you enjoyed the recipe...

            Reply
    6. LK says

      October 15, 2019 at 12:52 am

      This soup is delicious!... I added Hatch canned chilis...2 cans, one diced, one whole.
      I also like my soup a little thicker, so i mixed a tablespoon of Masa in the half and half when adding.
      a can of white beans, and some corn was also a great addition. It makes a lot. I will be making it again.
      Thanks for the recipe.

      Reply
      • seekinggoodeats says

        October 15, 2019 at 12:05 pm

        Thank you! Glad you liked it! I love your ideas for customizing the soup to your taste. It does make a lot and I eat the leftovers all week for lunch. Yum! 🙂

        Reply
      • MsRaeDiva says

        January 05, 2020 at 3:50 am

        Very good soup for cooking in crook pot during the day and in steam pot for quickie meal. i will be making again and will add some variety... thickening and some type of pasta or beans, of course no longer keto. Thanks for the recipe idea.

        Reply
      • Melissa Grace says

        January 19, 2020 at 1:36 pm

        Has anyone tried adding black beans?

        Reply
        • Jennipher Lorber says

          February 04, 2020 at 9:47 pm

          Yes and its perfect.

          Reply
        • MARY E HAMEL says

          May 23, 2020 at 6:39 pm

          Yes, I have added black beans and in another batch was small pink kidney beans with corn... also a batch with brown rice. You can add whatever you like -- this recipe is so versatile!

          Reply
    7. Ann Marie Mills says

      October 16, 2019 at 4:12 pm

      We are making it in the instapot today. Our only modification is precooking the chicken the way we normally do and using the drippings to enhance the chicken stock. It is going to be delicious.

      Reply
      • seekinggoodeats says

        October 16, 2019 at 5:31 pm

        Sounds delicious!

        Reply
        • Ann Marie Mills says

          October 17, 2019 at 1:17 am

          It came out beautifully. Very delicious.

          Reply
      • Sarac says

        January 31, 2023 at 4:55 pm

        5 stars
        Yes, that’s what I did, always love browned meat. Added onions, poblano peppers and celery: sauté. However, for the extra time, idk if the extra flavor was worth it. I feel like I went rogue when it wasn’t necessary. My point was to make something easy and great tasting. SO, next time, I’m taking the easy route!

        BTW, cream cheese was a brilliant addition! Great recipe.

        Reply
        • seekinggoodeats says

          February 01, 2023 at 8:18 am

          That sounds delicious though! I'm so glad you enjoyed the soup! 🙂 Thank you

          Reply
    8. Susan says

      October 21, 2019 at 3:30 pm

      Can you suggest a substitute for the cream cheese. I’m not a fan of it other then cheesecake. 😂. Thank you

      Reply
      • seekinggoodeats says

        October 22, 2019 at 11:45 am

        I would substitute additional jack cheese! You could also add a little more half and half. Have a good day!

        Reply
        • Mary says

          February 06, 2021 at 4:05 pm

          We prefer a heartier soup, so I’ve experimented with adding different vegetables. Adding sliced zucchini or yellow squash was the win for us! Also usually add a little red/orange/or yellow peppers. Adding these so made the difference in making a satisfying, hearty soup!!

          Reply
          • Kori says

            February 08, 2021 at 1:46 pm

            Thank you! Glad you enjoyed the soup.

            Reply
      • Lynda Simmons says

        June 11, 2020 at 6:37 pm

        I often substitute hummus. I've used it in a lasagna recipe in place of ricotta, it was delicious! I think it would work here and would give the thickness consistency you want.

        Reply
    9. Meredith says

      October 22, 2019 at 8:21 pm

      Substituted fat-free half-and-half and added zucchini "noodles."
      Great recipe. Thank you!

      Reply
      • seekinggoodeats says

        October 23, 2019 at 12:41 pm

        You're welcome! Glad you loved it!

        Reply
      • Donna says

        January 13, 2020 at 4:34 am

        Does the zucchini noodles get mushy?

        Reply
    10. Kathryn Jeffries says

      October 23, 2019 at 2:52 am

      I made this tonight! Delicious and husband approved. I found that I did not have to add the half & half and cream cheese. Added the Monterrey Jack Cheese and boiled down a little longer and found that the extra fat is not necessary! Phew, Good news for everyone! A can of corn and White beans brings this whole recipe together. A great start!

      Reply
      • Shawnda says

        November 11, 2019 at 7:29 pm

        This recipe sounds delicious! Can't wait to try it!
        The person who cut out the "extra fat" & added corn & beans to "bring it together"... this was titled as a keto-recipe. Unfortunately with keto, beans or corn aren't allowed. But those extra fats are & are common in keto recipes. Although I love corn and I'm sure it would be delicious.
        Thanks for this recipe!

        Reply
        • seekinggoodeats says

          November 11, 2019 at 8:05 pm

          Hi Shawnda! Thank you!! Have a great day

          Reply
      • Leila says

        December 29, 2019 at 8:45 am

        Quick, easy, delicious! I made this last night; my husband and I both loved it. I didn't even notice that you'd put IP directions up until after I modified for my Ninja Foodi. Cooked the chicken in the enchilada sauce and broth for 10 minutes on high with a quick release of pressure. Then mixed it all together while husband shredded the chicken.

        Reply
        • seekinggoodeats says

          December 29, 2019 at 2:28 pm

          Awesome! Thanks for sharing the IP tip! Glad you loved it!

          Reply
      • Lisa says

        October 16, 2020 at 2:20 am

        Keto/low carb is heavy on the good fats. This recipe is great as written for those of us following that healthy lifestyle. ☺️

        Reply
    11. Texas Good Club says

      October 28, 2019 at 9:47 am

      Yum! Sunday night football soup and using for lunches tomorrow too!

      I used Arriba brand fire roasted, chunky green salsa - almost the whole jar, approx 10 ounces. It’s good and adds some punch. Used one 8 oz bag of cheese. I shredded a bunch of chicken earlier, so just started on the stove and took about 45 mins. Get broth and sauce to a simmer, lowered and added dairy and stirred on low for a while.

      Topped w cilantro, avocado, tortilla strips and sour cream! Super yummy.

      Thanks for recipe. Saved to my “Make it again ASAP” board!

      Reply
      • seekinggoodeats says

        October 28, 2019 at 1:16 pm

        You made it sound so delicious I am making it for my family again this week! 🙂 Thank you...

        Reply
    12. DM says

      October 28, 2019 at 10:28 pm

      Have this in the slow cooker right now. Can't wait to try it! I added a can of diced green chiles and thinking about adding some corn after shredding the chicken.

      Reply
      • seekinggoodeats says

        October 29, 2019 at 6:06 pm

        Sounds amazing! 🙂 Let me know how you like it

        Reply
      • Lisa says

        February 23, 2020 at 12:44 am

        I added the same things! It is delicious

        Reply
    13. Jackie Clonan says

      October 29, 2019 at 10:01 pm

      We LOVED this fairly quick, easy, & super delicious soup. My husband went wild!
      Only changes I made : didn’t do the pour some in the bowl step, jut put the half & half right on. And.... did not use crock pot. Just braised chicken (first step), cut up the very tender thighs, & finished it for just a few minutes w remaining items. Thanks, wonderful!

      Reply
      • seekinggoodeats says

        October 30, 2019 at 11:31 am

        Hi Jackie! Thanks and I'm so glad you and your husband loved the soup! If you liked that soup, try my Slow Cooker Chicken Fajita Soup (my husband's new favorite)...you can also cook on the stove if you prefer. 🙂

        Reply
    14. Lynda says

      October 31, 2019 at 4:23 am

      I made this today and we loved it!! I made it on the stove. I did add some cumin, garlic salt and a can of diced chilies. Great recipe. Thank you!

      Reply
      • seekinggoodeats says

        October 31, 2019 at 12:08 pm

        Great, glad you love the soup! Sounds delicious, love your ideas.

        Reply
      • Emma says

        November 07, 2019 at 9:15 pm

        Have this in the crock right now, hope hubby likes it because it is low carb! My son is diabetic and will be able to eat it without the beans and corn added.
        LOVE green enchiladas but don't eat the tortillas so this soup is perfect!
        Technology isn't so great in some ways, but I sure do love all the good recipes online. Thanks much!

        Reply
        • seekinggoodeats says

          November 07, 2019 at 11:10 pm

          Slow cookers are the go-to appliance for me as a busy mom. My husband can't have carbs and we try and stay away from sugar. This is one of my family's favorite recipes! You can make it spicy or not so spicy, which is perfect if you have kids! 🙂

          Reply
        • Emily says

          February 01, 2020 at 5:03 pm

          My husband cooked the chicken last night for me and shredded it, how would I proceed with making this soup? Would I only put the Crock-Pot on low for 2 hours with all ingredients?

          Reply
    15. Lisa says

      November 02, 2019 at 4:58 pm

      Can this be frozen?

      Reply
      • seekinggoodeats says

        November 04, 2019 at 1:23 pm

        Yes, it sure can

        Reply
    16. Michelle V. says

      November 05, 2019 at 2:15 am

      Super easy, super good! I've made it 3 times in the last month and always get rave reviews. It's my new favorite and my go to recipe. Thank you!!!!

      Reply
    17. Jackie Clonan says

      November 08, 2019 at 4:45 pm

      This is one of the B E S T soups I’ve ever eaten❗️I was a little worried about “green” soup...... don’t let it bother you. It is just sooooooo good❗️Thank you so much!!!!

      Reply
      • seekinggoodeats says

        November 08, 2019 at 5:52 pm

        I'm so happy you loved the soup!!! (even if it was green) LOL! 🙂

        Reply
      • Pennie says

        November 11, 2019 at 5:25 pm

        This is a delicious soup! I’m so glad it is Keto friendly. Thank you for this fabulous recipe. I have added it to my favorites.

        Reply
        • seekinggoodeats says

          November 11, 2019 at 5:29 pm

          Yay! Thanks for letting me know you loved it! 🙂

          Reply
    18. Diane says

      November 09, 2019 at 7:30 pm

      I cannot have half and half. Is there something you would recommend?

      Reply
      • seekinggoodeats says

        November 09, 2019 at 7:36 pm

        Hi Diane! Is it dairy, in general, you can't have? Or, are you okay with milk or a fat-free half and half? If so, those are good substitutions. You could try leaving out the half and half and use more cheese and sour cream. You could also try an unsweetened almond milk or other non-dairy milk. The soup may be a bit runnier, but you could use less of the "half and half" substitution. Hope that makes sense!

        Reply
      • joan says

        November 11, 2019 at 3:04 am

        Wondering if Greek yogurt instead of half/half can be used? I often do that..

        Reply
        • seekinggoodeats says

          November 11, 2019 at 1:42 pm

          I bet it would be good. I haven't tried it though. It may alter the taste slightly but you can adjust the other seasoning to accommodate. 🙂 Let me know how it turns out!

          Reply
      • Donelda Higgins says

        November 11, 2019 at 4:36 am

        Can you have heavy cream? That is how I would increase the fat and lower the carbs for my Keto diet.

        Reply
        • seekinggoodeats says

          November 11, 2019 at 1:39 pm

          Yes, heavy cream can be substituted for sure!

          Reply
    19. Clayton Garrett says

      November 09, 2019 at 8:20 pm

      Ok. This sounds fantastic.

      I want to make this for an upcoming church social but need to make more than our crockpot will hold. Any specific tips for doing it on the stovetop instead?

      Reply
      • seekinggoodeats says

        November 10, 2019 at 3:32 pm

        Hi Clayton! You can easily adapt this to the stovetop. You can multiply the recipe according to the servings you need. I’ve added the instruction to the post and here. Have a wonderful day!

        Here's how to make Green Enchiladas Chicken Soup on your stovetop:

        In a large stockpot, add chicken and broth. Simmer until chicken is done. 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!

        Reply
    20. Teri De Ryder says

      November 10, 2019 at 5:07 pm

      Any thoughts on substituting heavy cream for the half and half? There are carbs in half and half but none in heavy cream.

      Reply
      • seekinggoodeats says

        November 11, 2019 at 1:40 pm

        Heavy cream is a great idea! 🙂

        Reply
      • Gayle says

        February 26, 2020 at 5:12 pm

        I only use heavy whipping cream behind keto & diabetic
        Yes HWC has carbs, 1per tablespoon, and some brands contain sugars.

        Reply
    21. Deana says

      November 10, 2019 at 8:23 pm

      Of you use precooked or rotisserie chicken how long should you cook?

      Reply
      • seekinggoodeats says

        January 02, 2020 at 6:29 pm

        You can add it the last 1 or 2 hours (Low temp). If it's pre-cooked chicken it will only need to be heated through. You also want it in the soup long enough to release some of the chicken juices, which adds a lot of flavor to the soup. Enjoy!

        Reply
        • Marcella Rice says

          October 28, 2020 at 7:49 pm

          Rotisserie has a ton of carbs.

          Reply
    22. Adam says

      November 11, 2019 at 3:41 am

      Can I use heavy cream instead of half and half?

      Reply
      • seekinggoodeats says

        November 11, 2019 at 1:39 pm

        Yes, definitely! It will make it richer and creamier.

        Reply
        • Theresa De Ryder says

          November 14, 2019 at 11:48 am

          I loved this! Made it last night with the substitute of heavy cream for less carbs and it’s so yummy! And easy

          Reply
    23. Leslie says

      November 11, 2019 at 3:02 pm

      I’m not seeing any measurements only the paddle with half and half? How much broth? How much enchilada sauce? This sounds yummy and want to make it soon. But I’m not a good cook so I don’t want to mess this up!! Lol

      Reply
      • seekinggoodeats says

        November 11, 2019 at 3:14 pm

        Hi Leslie! All the ingredients are listed in the printable recipe card at the bottom of the page. I went ahead and copied them into the post (cause you're not the only one who asked that question) 🙂 Let me know how it turns out! Have a great day...

        Reply
        • Kathey miller says

          September 30, 2020 at 10:06 pm

          I love the taste of cumin so I added a teaspoon or two and it was amazing,,

          Reply
          • seekinggoodeats says

            October 06, 2020 at 12:41 pm

            Perfect! So glad you like the soup! Love your idea with cumin. I will give that a try next time I make this. 🙂

            Reply
      • Denise says

        January 05, 2020 at 7:11 pm

        Any recommendations on brands of green salsa to use?

        Reply
        • seekinggoodeats says

          January 05, 2020 at 8:32 pm

          Actually, one of my new favorites is Pace Chunky Green Chile. I like all the chunks! 🙂

          Reply
    24. Mary Lou Doster says

      November 11, 2019 at 4:31 pm

      I am excited to make this recipe today in my Instant Pot. Thank you for the instructions.

      How spicy is this soup? I am making it with the understanding that it may be a tad spicy for the non spice lovers in my family.

      Any thoughts on how to make it less spicy?

      Thanks

      Reply
      • seekinggoodeats says

        November 11, 2019 at 4:51 pm

        Hi Mary Lou, I can't wait to hear how you like it! My family is split - some like spicy some do not (like me). I have found with this recipe it all depends upon the brand of enchilada sauce and salsa that you use but I intended the recipe to be not too spicy. I would use less enchilada sauce and less salsa to start, then you can taste test and add more later...for those who like it really spicy they can add hot sauce or more salsa!

        Reply
    25. Shawna says

      November 12, 2019 at 1:03 pm

      I’m lactose intolerant but desperately want to make this. I don’t love how but milk taste in food. Has anyone experimented with substitutes?

      Reply
      • george waite says

        January 26, 2020 at 9:41 pm

        coconut milk

        Reply
    26. Lee says

      November 13, 2019 at 1:45 am

      Is this gluten-free?

      Reply
      • seekinggoodeats says

        November 15, 2019 at 12:56 pm

        It is gluten-free, but you have to make sure you use gluten-free enchilada sauce, salsa, etc. Sometimes they sneak it in and you don't realize, each brand is different.

        Reply
    27. Lucia Hasbun says

      November 13, 2019 at 3:22 am

      I made this tonight and felt it needed salt, which I added. Very delicious!

      Reply
      • seekinggoodeats says

        November 14, 2019 at 12:28 pm

        Hello Lucia, glad you liked it! The salt and pepper in this recipe are to taste. I've found that salsas, broths, and enchilada sauce all have varying amounts of salt from brand to brand. Sometimes I would make the recipe and it would be too salty, other times it wouldn't be enough. I do what you did and salt to my liking! 🙂

        Reply
        • Olivia Youngblood says

          December 08, 2021 at 10:10 pm

          I'm looking forward to making this. I'm wondering if you could use frozen chicken Breasts for when it's made in the crock pot? Thank you!

          Reply
          • Kori says

            December 09, 2021 at 10:21 am

            Thanks! I'm excited for you to try it! I would suggest at least partially thawing the chicken. For years I added frozen chicken directly to my crock pot with no issues, but then I read that there is a risk of salmonella because the crockpot can't heat up the frozen chicken fast enough to kill the bacteria.

            Reply
    28. Jennifer says

      November 13, 2019 at 3:51 am

      If making on stovetop, why is the chicken cooked in only the chicken broth and not also the enchilada sauce, as it is in the slow cooker preparation?

      Reply
      • seekinggoodeats says

        November 15, 2019 at 12:54 pm

        Hi Jennifer, you can do it either way! Hope you enjoy the soup 🙂

        Reply
    29. Debra Miller says

      November 13, 2019 at 7:03 am

      Can you reduce this recipe for 1-2 people? Normally I would just halve everything but thought I’d ask.

      Reply
      • seekinggoodeats says

        November 14, 2019 at 12:26 pm

        Yes, you definitely can! It makes amazing leftovers so maybe half the recipe and eat any extra for lunch during the week? You can also freeze some and heat later. I do this all the time.

        Reply
        • karyl says

          August 27, 2020 at 5:25 pm

          I am making this soup right now. I always make extra soup to put in the freezer. Does this soup freeze well? I wasn't sure with all of the dairy in it.

          Reply
          • seekinggoodeats says

            August 27, 2020 at 7:24 pm

            You can freeze this soup, but the dairy may separate. I rewarmed the soup slowly and topped with some fresh cream. I did get some separation but it was still good! You could make it then freeze without dairy if you're concerned. Just thaw, rewarm and add the dairy when you are ready to eat! 🙂

            Reply
    30. Julz says

      November 13, 2019 at 6:50 pm

      I made this in my Instant Pot and HOLY AMAZEBALLS it was SOOOOO GOOD!! So easy and finished in less than an hour. I cooked the chicken in a cup of broth and all the enchilada sauce (8 min high pressure, then quick release after 10 more min). Once the chicken was done I used my electric mixer to shred the chicken in the pot right before adding all the rest. Such an excellent recipe! So modifyable (my own word, lol)! Most definitely making this again!

      Reply
      • seekinggoodeats says

        November 14, 2019 at 12:24 pm

        Thank you! SO happy you loved it. I am totally using the phrase HOLY AMAZEBALLS from now on! love it. 🙂 LOL!

        Reply
    31. Sigrid says

      November 16, 2019 at 12:27 am

      Regarding green salsa.. I saw guacamole salsa 1st then later salsa verde.. so now have both and am not sure which would work better (since u mentioned adding guacamole). Your opinion??

      Reply
      • seekinggoodeats says

        November 16, 2019 at 1:34 pm

        Hi Sigrid, I use green salsa (salsa verde) in the soup. You could use the guacamole as an extra topping. That would be delicious and I will definitely be trying that next! Yum

        Reply
        • Sigrid says

          November 16, 2019 at 10:02 pm

          My chicken was not fully thawed so just let it cook longer in the sauce! I rounded up chicken n sauce as there was slightly more to the bag/can.. means I used 3lbs chicken and 30oz sauce. It turned out FANTASTIC!!! .. couldn’t sleep so finished it n then tasted it at 4:30am but let it cook on low until about 11am and we all got at least 2 bowls.. now that 1/2 is left I will try to kick it up a notch with more salsa, cheese n half/half!!! Will not be the last time I make this for sure

          Reply
          • seekinggoodeats says

            November 16, 2019 at 11:38 pm

            Nice! So happy you loved it! I kept it less spicy to fit my whole family's taste. But by adding more salsa and cheese, etc. you customized to your taste perfectly! 🙂

            Reply
    32. Christina says

      November 16, 2019 at 12:37 am

      I just made this tonight!! It was soooo good!! I used rotisserie chicken and made it in my Ninja Foodi! We will be making this again! I will add some heat to it next time!

      Reply
    33. Andrew says

      November 19, 2019 at 4:09 am

      I made this and it was delicious! I’m wondering if it’s a good idea to use the enchilada sauce as most has 50ish grams of carbs in a 28oz can. Other than that it’s amazing just trying to lower those carbs!

      Reply
      • seekinggoodeats says

        November 19, 2019 at 1:04 pm

        Hi Andrew! A 28oz can of enchilada sauce has 4 grams of carbs per serving. There are 13 servings in a can. This all depends on the brand you use of course. The soup recipe itself serves 12, and with all other ingredients there only 6 grams of carbs per serving in the green enchiladas chicken soup. Everyone may have differing opinions but that amount of carbs works perfectly within my daily allowance following keto. I know what my total allowance is for the day, and I know what I am eating for the day, so I just make sure I don't go over my allowance.

        Now, with that said, you could certainly lower the quantity of canned enchilada sauce and maybe increase the green salsa or hot sauce to give it flavor. Another option is to make your own green enchilada sauce. I've seen recipes for homemade enchilada sauce out on the web so maybe take a look at those too? Actually, you have given me an idea of a possible future post! lol! 🙂 Have a great day!!

        Reply
    34. Crista mceuen says

      November 19, 2019 at 11:48 pm

      Can I put frozen chicken in the crockpot and cook it that way on low for 8 hrs?

      Reply
      • seekinggoodeats says

        November 20, 2019 at 7:11 pm

        Hello Crista! There is some debate about whether it is safe to do this. Chicken should be cooked to 165 degrees F, which it does perfectly in the slow cooker. However, a problem arises if that poultry spends too much time thawing out first. Sitting at a temperature between 40 degrees and 140 degrees for too long could induce bacteria. I would recommend thawing the chicken first, OR defrosting in your microwave. Let me know how the soup turns out! 🙂

        Reply
        • seekinggoodeats says

          November 20, 2019 at 7:13 pm

          Here is an article... https://www.today.com/food/food-myths-safe-cook-frozen-chicken-crock-pot-t123084

          Reply
    35. Trish says

      November 20, 2019 at 3:23 am

      loved this... I made my own enchilada sauce then added the pre shredded chicken from previous enchilada meat cooking. I also used heavy cream and added a big can of diced green chiles. served with tortilla chips... yummo!

      Reply
    36. Melanie says

      November 20, 2019 at 11:45 pm

      This soup is delicious!!! It has the perfect amount of flavor and spice! I hope your family enjoys it as much as mine did.

      Reply
      • seekinggoodeats says

        November 21, 2019 at 1:37 pm

        Thank you!! 🙂

        Reply
    37. Angie Hansen says

      November 24, 2019 at 10:27 pm

      I sent my son to the store to get the missing items I needed, and he came back with beef broth instead. I'm taking a gamble here that the green chili enchilada sauce, salsa verde, and cheeses will balance it out. Crossing my fingers!

      Reply
    38. Kate says

      November 25, 2019 at 2:07 pm

      This was the easiest, tastiest soup I have ever made! I entered into my annual soup cook off this year and won by a landslide. I couldn't recommend this recipe enough!

      Reply
      • seekinggoodeats says

        November 25, 2019 at 3:54 pm

        Thank you! So glad you loved and you won! 🙂

        Reply
    39. Suzie P Van Sickle says

      December 19, 2019 at 12:02 am

      Has anyone calculated WW points?

      Reply
    40. Charlene Lillie says

      December 28, 2019 at 4:27 pm

      Amazing soup. We loved it. Even my husband, who didn’t think he would like it, kept saying how good it was!

      Reply
      • seekinggoodeats says

        December 28, 2019 at 5:17 pm

        Thank you!!! That is the BEST compliment 🙂

        Reply
    41. Susan says

      December 31, 2019 at 12:47 pm

      Suggestions to make this dairy free? Haven’t made it yet.

      Reply
    42. Kim says

      January 01, 2020 at 1:13 am

      Would love to make this recipe but I’m not sure what half and half is, can someone please explain

      Reply
      • seekinggoodeats says

        January 02, 2020 at 4:01 pm

        Hi Kim, half and half is a mixture of whole milk and a lower fat cream. They do make a lower fat half and half or a "regular" half and half. This recipe calls for the regular, but you can use either one. It's usually on the shelves in the grocery store next to the heavy cream, whipping cream, milk etc. Hope this helps!

        Reply
    43. Brandie says

      January 05, 2020 at 1:26 am

      Oh my!!! This soup is absolutely delicious!!! It is now a family favorite!

      Reply
      • seekinggoodeats says

        January 05, 2020 at 3:08 pm

        Thank you!! So glad you liked it! It's one of my most asked for recipes by my boys and hubby 🙂

        Reply
    44. HollyCoox says

      January 06, 2020 at 6:30 pm

      Hi! I’m looking forward to making this today! What do you think about adding some vegetables to it, such as strips of red/yellow/orange peppers? I don’t know when, how much, or if they should be fresh or frozen. Thank you!!

      Reply
      • seekinggoodeats says

        January 06, 2020 at 7:43 pm

        Yes, sure! I think that would be great. Since the peppers are going in the crockpot and cooking all day so either frozen or fresh would work great. The vegetables will add more moisture to the recipe so the soup may be runnier than the original but it should be fine. You could always thicken it by adding a thickener like flour or cornstarch (not low carb) or xantham gum (low carb option). Let me know how it turns out! I have a Slow Cooker Chicken Fajitas Soup Recipe on the blog that uses chicken and peppers and I love it too! 🙂

        Reply
        • Donna says

          January 13, 2020 at 4:44 am

          How much xantham gum would you suggest? I would like it a little thicker. (keto friendly)

          Reply
          • seekinggoodeats says

            January 13, 2020 at 12:46 pm

            I always start with 1/2 tsp and then go up by 1/4 tsp at a time. A little goes a long way! Give a few minutes to thicken also. When the soup starts to cool it will thicken more and the cheese acts as a binder also. Tip: dissolve the xantham gum it in a couple tsp of olive oil first and it won't clump.

            Reply
    45. SHAWN M TURPEN says

      January 07, 2020 at 6:29 pm

      I made this yesterday. I did have to modify it a little because I did not want to go to the store. I used a chunky green enchilada sauce from a local shop as it is already chocked full of green chile's and tomatoes etc. I had some left over chile con queso which I threw in for fun. Had to use mild cheddar cheese because that is what I had on hand. Didn't have half and half so used mixed equal parts of milk and heavy cream. Did not add the green salsa because of the sauce I used. Absolutely simple and delicious. I did half the recipe. This is a keeper for sure.

      Reply
      • seekinggoodeats says

        January 07, 2020 at 7:43 pm

        Thank you for your tips and feedback! Love that you loved it!

        Reply
        • Kelly Huffman says

          December 16, 2020 at 4:09 pm

          Anyone try this with low fat cream cheese or nonfat? And what kind of beans would be best? White beans?

          Reply
    46. Andrea says

      January 07, 2020 at 11:26 pm

      Hi! I accidentally bought RED enchilada sauce... do you think it will still taste okay??

      Reply
      • seekinggoodeats says

        January 08, 2020 at 12:23 pm

        It won't taste the same as the green enchilada sauce, but I think it will taste good. Try it with a red salsa but if you don't have it use the green. You are inspiring me to make a new soup with red enchilada sauce and salsa! 🙂 Hmmm....

        Reply
    47. Cindy says

      January 08, 2020 at 2:18 am

      Oh my gosh this is an awesome soup I made it this evening for dinner and wow it was great my husband is not a soup man for dinner and he loved it. I made it in my instant pot and from start to finish it was done in 45 minutes it is great thx sooo much. Im going to make this over and over many times in the future.

      Reply
      • seekinggoodeats says

        January 08, 2020 at 12:21 pm

        Thank you that is the best compliment! So glad you enjoyed it! I have another Mexican inspired soup on the blog you and your husband might like - Chicken Fajita Soup. My husband and kids love this one a lot (they don't even care that there are peppers in it) 🙂 You can make it in a slow cooker or InstantPot

        Reply
    48. Lana says

      January 08, 2020 at 11:35 pm

      Just made this today and it’s really good!
      Can’t wait for my family to get a taste of this tonight for dinner.. thanks for sharing.

      Reply
    49. Kate says

      January 09, 2020 at 5:58 pm

      Do you think this could be made in the slow cooker on high? I procrastinated getting started today, but just noticed there is not an option for slow cooking on high mentioned?

      Reply
      • seekinggoodeats says

        January 09, 2020 at 8:54 pm

        Yes you can! On high I think you would cook about 3 to 4 hours.

        Reply
    50. Amber says

      January 09, 2020 at 11:50 pm

      This was soooooo good!!! Thank you so much for sharing!

      Reply
    51. Susy says

      January 10, 2020 at 5:10 am

      Omg!!! What a success! Great tasty comfort food! Thank you for this great recipe, if I might suggest, adding corn will give it a great taste as well. I’m definitely making this one again. Also, thank you for adding the insta pot directions as I didn’t want to spend 8 hours slow cooking.

      Reply
    52. Lyn says

      January 11, 2020 at 10:42 pm

      Amazing taste, all that eat it love it.

      Reply
    53. Kris says

      January 12, 2020 at 6:58 pm

      What brand of enchilada sauce do you use? Enchilada sauce has corn starch and soybean oil and some have corn syrup depending on brand. I haven’t been able to find any that did not have these ingredients. Not keto if they do have these ingredients.

      Reply
      • Kori says

        October 12, 2022 at 2:01 pm

        Hi, I make my own! Here's a link: Green Enchilada Sauce Recipe

        Reply
    54. Laurie says

      January 13, 2020 at 3:45 am

      This recipe has become our family's favorite comfort food. I served it to a non-keto crowd at a Christmas gathering and they all requested I make it again next year. It is so hearty and delicious!

      Reply
      • seekinggoodeats says

        January 13, 2020 at 12:50 pm

        So glad everyone loved it! Thank you so much! Neither my husband or kids follow keto so I find myself making recipes that can be adapted by all - non-keto AND keto followers (makes life WAY easier) 🙂

        Reply
    55. Laura J says

      January 15, 2020 at 3:53 am

      I made this using Costco pre cooked rotisserie chicken & pepper jack cheese. Fast, easy & very good.

      Reply
      • seekinggoodeats says

        January 15, 2020 at 1:38 pm

        Great idea, thanks, Laura!

        Reply
      • Lynn says

        October 31, 2020 at 9:57 pm

        This ended up as Green Chile Chicken & was devoured faster than pizza!

        Reply
    56. Brittany hernandez says

      January 17, 2020 at 3:12 am

      Cooked the chicken in the broth in my instant pot for 20 minutes . Shredded with a hand mixer then added all the other ingredients. Boom done in 30 minutes and delicious

      Reply
    57. Lisa says

      January 17, 2020 at 8:00 pm

      Recipe posted on Facebook. My husband just started a keto lifestyle and we just got an instapot. I made it in the instapot. Only change I made was to make my own verde mixture to replace the canned enchilada sauce and green salsa verde. It was creamy, thick and delicious. Thank you for sharing.

      Reply
      • seekinggoodeats says

        January 20, 2020 at 12:54 am

        You're welcome! Thanks for trying it and for the compliment! 🙂

        Reply
    58. Marla says

      January 20, 2020 at 4:11 am

      I made this tonight. I didn't add enough chicken for 12 servings. I also added a can of chopped jalapenos (I like it spicy) and used heavy whipping cream instead of the half and half. It turned out really yummy.

      Reply
    59. Helen says

      January 21, 2020 at 6:58 pm

      Just made this and it tastes great, mine may not be exact as I tried to reduce it so these two old folks did not have to eat it forever. It was super simple and will make it again and again

      Reply
      • seekinggoodeats says

        January 24, 2020 at 12:59 pm

        Thank you Helen! Glad you liked it. You can freeze this soup in batches too. That way you can make it once and freeze more for later 🙂

        Reply
    60. Samantha says

      January 21, 2020 at 10:24 pm

      How many dies this serve?

      Reply
      • seekinggoodeats says

        January 22, 2020 at 11:40 am

        Hi, it serves 10 to 12

        Reply
    61. Kayla says

      January 22, 2020 at 6:45 pm

      So delicious but why ladle out the soup and put it back in? I don’t understand.

      Reply
      • seekinggoodeats says

        January 22, 2020 at 6:54 pm

        Hi Kayla! It's so the half and half doesn't curdle when added to the hot liquid, but if you add the rest of the ingredients first then add half and half! Actually, I made the recipe again last night for dinner and skipped that step. I am in the process of re-wording the recipe so it will even be simpler! 🙂

        Reply
        • Kayla says

          January 23, 2020 at 3:13 am

          Ahhhh good to know! Regardless I’ve been raving about it to everyone I talked to! 10/10 for flavor!!

          Reply
          • seekinggoodeats says

            January 24, 2020 at 12:56 pm

            That is so sweet! Thank you Kayla! 🙂

            Reply
    62. Darlene Gordie says

      January 22, 2020 at 10:39 pm

      The soup was absolutely delicious even my 10 12 and 14 year old loved it I did change up the recipe a little bit I cook the chicken in the instapot and then poured it into a pot to finish the process.absolutely a hit it did not take long to make will definitely be making this a lot.

      Reply
      • seekinggoodeats says

        January 24, 2020 at 12:58 pm

        Hi Darlene! Thank you so much, glad you enjoyed! My 3 boys and husband get to be my taste testers and this is one of their favorites! If it is teen and husband approved you are okay! LOL

        Reply
    63. Melissa says

      January 28, 2020 at 9:09 pm

      This soup is sooo good. Just made it last night. I was a little impatient and used my immersion blender at the end to get the cream cheese melted quicker. Super flavorful and filling without making you feel too full...if that makes sense.

      Reply
      • seekinggoodeats says

        January 29, 2020 at 1:52 pm

        It totally makes sense! Good idea with the immersion blender. I'm going to try that.

        Reply
    64. Wendy Richmond says

      January 29, 2020 at 1:27 am

      Loved this soup! Makes me not miss Enchiladas on my low carb eating plan.

      Reply
      • seekinggoodeats says

        January 29, 2020 at 1:51 pm

        Thanks! That's what I think - it's so good you don't know you're sticking to your eating plan. LOL!! 🙂

        Reply
    65. M says

      January 29, 2020 at 8:14 pm

      Between the chicken broth & the cheese on the Ingredients, it says "1 cup half and half" - 1 cup half and half of what?

      Reply
      • seekinggoodeats says

        January 29, 2020 at 8:31 pm

        Hello! Half and half is the ingredient, you need 1 cup of it. Hopefully that's what you were asking? Half and half is in the dairy aisle usually near the heavy cream.

        Reply
    66. Julie says

      January 30, 2020 at 7:10 pm

      Can I use red instead of green?

      Reply
      • seekinggoodeats says

        January 31, 2020 at 12:25 pm

        It will change the taste, but you can give it a go! I am developing a recipe to make the red version instead of the green. 🙂 Hopefully I can get it out soon!

        Reply
    67. Margie shelton says

      February 02, 2020 at 8:16 pm

      I made it today for Super Ball but couldn't wait and had it for lunch. Will make it again for sure. Thanks.

      Reply
    68. Jerry says

      February 08, 2020 at 3:18 am

      Looks yummy yet I have one in the home who is severely lactose intolerant... any suggestions ?

      Reply
    69. Alice says

      February 09, 2020 at 6:28 pm

      Anybody have trouble with the cream cheese dissolving? I fixed it in the ISP,cut the cream cheese in small chunks,but it didn't dissolve. The soup was good though.

      Reply
      • seekinggoodeats says

        February 11, 2020 at 12:31 am

        Hi Alice, cream cheese is hard to dissolve. I use room temperature cream cheese and on occasion, I have been known to warm in the microwave to really soften it. Sometimes I think it can be the brand of cream cheese too. I don't know why, but I've noticed a difference.

        Reply
    70. Susan Zimmerman says

      February 11, 2020 at 12:21 am

      Can someone please tell me the secret to getting the cream cheese to melt and incorporate into the liquid? I followed the directions for the stovetop recipe exactly, and have been squashing clumps of cream cheese for 20 minutes.

      Reply
      • seekinggoodeats says

        February 11, 2020 at 12:26 am

        Use room temperature cream cheese. Cream cheese can be hard to incorporate sometimes.

        Reply
    71. Bonnie Jensen says

      February 11, 2020 at 1:00 am

      So good!! Had baked a chicken and saved the bouillon! This will be a soup to keep making!

      Reply
    72. Johanna says

      February 11, 2020 at 1:47 am

      The soup was delicious, but I think I used the wrong type of cheese because it clunked up s as soon as I added it and just stick to everything. I used pre-shredded Mexican cheese blend. What cheese should I be using? I’m definitely making this again. Thank you!

      Reply
    73. Johanna says

      February 11, 2020 at 1:48 am

      The soup was delicious, but I think I used the wrong type of cheese. It clunked up as soon as I added it and just stuck to everything. I used pre-shredded Mexican cheese blend. What cheese should I be using? I’m definitely making this again. Thank you!

      Reply
      • seekinggoodeats says

        February 11, 2020 at 5:24 pm

        Hi Johanna! 🙂 Pre-shredded cheese is coated (with potato starch) to keep it from sticking. Unfortunately, this also keeps it from melting as well as fresh grated cheese.

        Reply
    74. BLF says

      February 13, 2020 at 10:27 pm

      My husband saw this recipe on Facebook & asked me to make it. I was a little apprehensive, but it is delicious! We are not following Keto, so I did sprinkle a couple crushed up tortilla chips on top. So good!

      Reply
      • seekinggoodeats says

        February 14, 2020 at 2:47 pm

        Yay! So glad you loved it! 🙂 The tortilla chips were a great idea

        Reply
    75. seekinggoodeats says

      February 14, 2020 at 2:48 pm

      That was so nice of your friend to make you soup! 🙂 Hope you are feeling better. So glad you loved the recipe

      Reply
    76. Donna G says

      February 17, 2020 at 9:29 pm

      I’ve made this soup twice in 2 weeks and have a request to take it to a church dinner! It’s delicious!! I’m wondering what brand of green enchilada sauce you use for Keto? I forgot to check ingredient label and think I may have used one that doesn’t have “clean” ingredients for Keto. Thank you for your help and the recipe!!

      Reply
    77. Liz says

      February 21, 2020 at 4:21 pm

      Made the keto version and added cauliflower florets to add some "meat" to it and make it more filling. My picky kids LOVED it. They even ate it 2 days in a row! This almost never happens. Now to just figure out what more I can add to it to make it less liquidy time. Thank you!

      Reply
      • seekinggoodeats says

        February 21, 2020 at 5:32 pm

        Thanks! Love you cauliflower idea! Thanks Liz! If it does turn out liquidy next time then pull the lid off and allow it to cook longer on low. The liquid will start to evaporate and the soup should thicken. You could also add more cheese, or a little thickener like corn starch or xantham gum (the low carb keto option).

        Reply
    78. Bluegrass girl says

      March 07, 2020 at 10:26 pm

      Made this week. Added extra salsa verde for green kick. Yum

      Reply
      • seekinggoodeats says

        March 08, 2020 at 12:48 pm

        Sounds delicious! So glad you loved it. 🙂

        Reply
    79. Misse Dot says

      March 09, 2020 at 3:40 am

      I made this for the second in less than ten days! So easy and so absolutely delicious. My grandchildren loved it topped with slices of avocados. This time I used only a cup of jack cheese and not as much chicken. I love the broth and don’t miss having a lot of chicken. First go around I used cheddar jack cheese.
      Thank you for such an amazing recipe and for the varied cooking instructions. I used my Crockpot electric pressure cooker.

      Reply
      • seekinggoodeats says

        March 09, 2020 at 12:24 pm

        You are quite welcome! Glad you enjoyed it 🙂

        Reply
    80. Bridget says

      March 24, 2020 at 7:52 pm

      This soup is D-lish ! I made mine on the stovetop. Next time I may add some onion and poblano pepper strips and some cilantro at the end. Yum Yum Yum ! Thanks for the recipe...this one is a definite keeper !

      Reply
      • seekinggoodeats says

        March 24, 2020 at 9:39 pm

        Thank you so much! That is so sweet of you! L0ve your idea with the onion and poblano pepper too. 🙂

        Reply
    81. Kristina McLaughlin says

      April 05, 2020 at 11:55 pm

      Just made the soup. I didn't have enough half and half so rounded up with almond milk. I didn't have monterey jack so used cheddar. I did add black beans. I also used vegetable broth because, again, during this quarantine, had no chicken broth. It is amazing!!!! I'm going to serve it with warm corn tortillas and sour cream~no avocados. Thanks for this great recipe. I will make it again and again.

      Reply
      • seekinggoodeats says

        April 06, 2020 at 12:15 pm

        I'm so happy you loved it! Thank you for your tips on substitutions! GREAT ideas. 🙂 Like you, I've been digging through my pantry and all the stuff that has been shoved to the back of the freezer and either making up some new recipes - or modify some old ones! It's amazing what I've found... LOL!

        Reply
    82. Lynne Henkiel says

      April 11, 2020 at 12:59 pm

      This is one of the best soups we've tried in a long time. Love it, and thank you for posting it. So easy and a great comfort food, especially during the current virus situation.

      Reply
      • seekinggoodeats says

        April 12, 2020 at 10:57 am

        Thank you!! It is our favorite comfort food too

        Reply
    83. Raechel says

      April 19, 2020 at 7:30 pm

      So glad I found this recipe! I LOVE IT TOO MUCH! I honestly make it once a week. I think it's perfect the way it is but also can't wait to try different additions and substitutions.

      Reply
      • seekinggoodeats says

        April 20, 2020 at 1:12 pm

        Thank you! Thank you! If you come up with any interesting combinations let us know! 🙂 Next time I make I was thinking of adding fresh sliced mushrooms and diced zucchini. I think it will make it runnier though, but I'm sure I can offset this somehow

        Reply
        • Georjean Zilles says

          September 29, 2020 at 1:14 am

          I loved the soup. Can you freeze it?

          Reply
          • seekinggoodeats says

            October 07, 2020 at 7:54 pm

            I have frozen this before and it was fine. You may get a little separation of the fats from the dairy but it doesn't affect taste. I just offset this by adding a little more cream to the thawed soup (or sour cream, cream cheese - whatever you feel like)

            Reply
    84. Pam says

      May 12, 2020 at 11:49 pm

      Very good. We used chicken thighs and Added roasted poblano peppers, completed in our instant pot. Will do again! 5 stars.

      Reply
      • seekinggoodeats says

        May 13, 2020 at 12:23 pm

        Thank you!!Love the roasted poblano pepper idea!! I will try that. Yum

        Reply
    85. C says

      June 09, 2020 at 3:19 am

      This recipe is amazing! We added a 4 oz can of hot green Chiles and the enchilada sauce we used was the Hot version of Las Palmas. So deliciously spicy!!!

      Reply
      • seekinggoodeats says

        June 09, 2020 at 4:46 pm

        Thank you! So glad you enjoyed it!! I love your ideas for the spicy lovers!

        Reply
    86. SarahJ says

      September 19, 2020 at 10:24 pm

      I just made this in the crockpot and the only thing I did different was at the end while it was on warm I added a little cornstarch to help thicken it up. I follow the keto diet and this is a recipe going into my arsenal! Amazing! Thank you so much for sharing!

      Reply
      • seekinggoodeats says

        September 21, 2020 at 2:23 pm

        You are welcome and thank you for trying the soup out! 🙂 Glad you enjoyed it!

        Reply
      • Tim Sands says

        August 23, 2021 at 8:55 pm

        Thank you for this easy, amazing recipe! I made it on the stovetop, and added black beans, some sauteed onion, and garnished with a little cilantro. I will be making this again for sure!

        Reply
        • Kori says

          August 27, 2021 at 9:55 am

          You are so welcome! I'm so glad you loved the recipe!! Love your idea with the black beans, onion, and cilantro. YUM

          Reply
    87. Cathy Cholick says

      September 20, 2020 at 5:47 pm

      I tried this recipe last week. It was delicious. I was looking for a way to use a can of green enchilada sauce my husband bought by accident. The green enchilada sauce and green salsa gave it a different flavor than using red. I will be making this again.

      Reply
      • seekinggoodeats says

        September 21, 2020 at 2:22 pm

        Thank you! I'm so glad you enjoyed this recipe! This is one of my family's favorite soups and it happens to be the most popular recipe on the blog too! It tastes so good AND it's easy to make!!

        Reply
    88. Jen Cook says

      September 22, 2020 at 12:13 am

      My whole family LOVED this soup !!! I added white beans and corn. I added more chicken bit did not put the two cups of cheese ( trying to reduce fat content) . My 2 yr old and 4 yr old grandsons even loved it. My husband said it was his favorite soup !!!

      Reply
      • seekinggoodeats says

        September 23, 2020 at 7:21 pm

        Thank you so much for your kind words!! If you got your whole family to eat it's the best compliment EVER! 🙂 Have a great day!

        Reply
    89. Jackye says

      September 22, 2020 at 1:37 pm

      Made this soup in the crockpot this weekend. Very tasty and the fam loved it. My only issue is I used boneless, skinless chicken thighs rather than breasts and although the thighs tasted amazing, they left a LOT of fat sitting on the top. Thought to cool it down and remove fat but it never congealed. Anyone else have this issue? I will definitely make this again but may have to go with breasts.

      Reply
      • seekinggoodeats says

        September 23, 2020 at 7:31 pm

        Yay! So glad you loved the soup! 🙂 Breasts work very well in this recipe for sure! I had picked up some particularly fatty thighs once and did have a similar issue! It only happened once though and I've made this a lot. LOL! I'm sure you did this, but if there is extra fat on the thigh be sure to cut it off. I only mention is case any readers haven't thought of it. Have a great day and let me know if you like it better with breasts instead of thighs!

        Reply
    90. Diane Moody says

      September 24, 2020 at 3:55 pm

      Oh my goodness! This is one of the BEST recipes I've found in years! I've had it for dinner for 4 days in a row and it just gets better and better. The first evening I served it, my 30-something year old son portioned himself way more than his share of the chicken, so the next day, I added another two pounds of shredded chicken breast. Then we served it over long grain brown rice and it was awesome! Thank you for giving us a new family favorite!

      Reply
      • seekinggoodeats says

        September 25, 2020 at 1:33 pm

        Thank you so much! Yay! I'm so glad you loved the soup! You seriously just described what happens in my house!:)

        Reply
    91. Minnie says

      September 25, 2020 at 4:47 pm

      The best soup recipe regardless of what diet you follow, but makes the hit parade for keto diet!!

      Reply
      • seekinggoodeats says

        September 25, 2020 at 5:42 pm

        Thank you!!! 🙂

        Reply
      • Misty Cohen says

        February 18, 2022 at 1:40 am

        When making this in the Instant Pot, when you take the chicken out to shred, do you empty out the first cup of broth before adding the remaining broth, shredded chicken, and all other ingredients? (Step 2). It looks greasy so I'm guessing I should.

        Reply
        • Kori says

          February 23, 2022 at 10:49 am

          Hello, no you don't empty the broth before adding the remaining ingredients. I hope you enjoy! 🙂

          Reply
    92. Rachel says

      September 29, 2020 at 3:36 pm

      My friend made this soup for me this past weekend and OMG. I went out and bought a bigger crockpot so I could make it (I only had a mini crockpot before) This will be one of my go-to recipes from now on. LOVE IT.

      Reply
    93. Lois says

      October 14, 2020 at 3:35 am

      Hi,
      If I use pre cooked chicken, how long would I cook everything in crockpot? And when would I add the chicken? Thank you

      Reply
    94. Valerie says

      October 24, 2020 at 3:24 am

      Hi there! Just wondering if this soup keeps well? It's turning chilly here this weekend and I'm looking for a soup I could make Sunday and take to work throughout the week for lunch and this looks so amazing I want to give it a try. Do you think it would refrigerate or freeze well for reheating through the week? Thanks 🙂

      Reply
    95. Jackie says

      November 02, 2020 at 3:20 am

      I made this for me and my sister since we are both soup lovers and we were SO impressed with the flavor. Easily now one of our favorites. Happy to find this recipe! Thank you!

      Reply
      • seekinggoodeats says

        November 02, 2020 at 12:56 pm

        You're welcome - thank you!! So glad you and your sister loved it!

        Reply
      • Dawn says

        November 09, 2020 at 3:25 pm

        Wow, I made this last night
        It was more than I expected. This will be a keeper. I did use jalapeno cream cheese for an extra kick.
        Thanks for the Great recipe Dawn

        Reply
        • seekinggoodeats says

          November 09, 2020 at 8:28 pm

          Thank you so much! Super happy you loved the soup. 🙂

          Reply
    96. Kelli says

      November 16, 2020 at 5:38 pm

      i have made this time and time again. Sometimes i use pepperjack cheese instead, add a diced jalapeno. its a keeper! and we make it almost weekly! thanks for sharing.

      Reply
      • seekinggoodeats says

        November 16, 2020 at 5:41 pm

        Hello!Thank you! I'm so glad you love the recipe and I will be trying your idea of pepperjack cheese and jalapeno! Sounds delicious 🙂

        Reply
    97. Sandy C says

      November 26, 2020 at 1:16 am

      I really enjoyed this soup. I made it on the stovetop, simmering the chicken in the broth & enchilada sauce so there would be enough liquid to cover the chicken. My husband is a wimp when it comes to heat so I didn't add anything extra that could have spiced it up. But this way we both enjoyed it. Just topped it off with cilantro.

      Reply
      • seekinggoodeats says

        November 27, 2020 at 2:00 pm

        Hello! Thank you so much - so glad you and your hubby loved it. Love that you made it on the stove! The soup is on the mild side just for this purpose - wimps like us! 🙂

        Reply
    98. Beverly says

      December 06, 2020 at 11:38 am

      We LOVED this soup!! I used red salsa instead of green because that is what I had.
      Thank you for sharing this keeper recipe!!!

      Reply
      • seekinggoodeats says

        December 06, 2020 at 1:40 pm

        I'm so glad you loved the soup! I will try red salsa that sounds great and most people have it on hand too!

        Reply
    99. Lenor Reinhardt says

      December 08, 2020 at 10:46 pm

      Can you put noodles in this recipe?

      Reply
      • seekinggoodeats says

        December 09, 2020 at 2:40 pm

        Sure! I don't see why not. I've always added cooked noodles to the pot as I didn't want the noodles to absorb too much of the broth. You could add dry noodles (8oz, or so) and some extra broth (8 to 12 oz) and let cook in the crockpot until they're soft.

        Reply
    100. Sandra O says

      December 27, 2020 at 7:57 am

      Every Christmas, instead of turkey, fish or ham, my competitive Texas family has a themed "cook-off", this year was soups. Usually we have 5-8 entries between siblings, nieces and nephews, and everyone at our Christmas meal gets to vote. I saw this recipe and thought, sounds good but I'll never win against these awesome cooks. Well, WINNER, WINNER, CHICKEN DINNER - I brought home the WIN! Prize...bragging rights and the family apron until next Christmas 🙂 Best Christmas ever during this crazy 2020 year! I have since made 4 batches more, put it in jars and gave it as Christmas gifts. Thank you for this yummy recipe.

      Reply
      • seekinggoodeats says

        December 30, 2020 at 10:24 am

        Thank you Sandra. You have just made my entire year!! 🙂 That is absolutely the most wonderful story and even brought tears to my eyes. I am super happy that you won your family's Christmas cook-off!!!! That's awesome. Let me know if you need help winning next year...I can point you in the direction of some recipes! lol. Have a great day!!

        Reply
    101. Scott D says

      January 03, 2021 at 5:55 pm

      This soup has become one of our favorites. It is not a real time consuming meal to make. One small shortcut I did was to use chicken breast tenders. It cuts the slow cooker time down to 3-1/2 to 4 hours and the chicken is very tender. I also like the fact that you can control the heat with the amount of salsa put in. We like a little more spice so 8oz was perfect. Great soup! Thank you for this recipe!! I’m new to this site so I’m excited to try more recipes and share!!

      Reply
      • Kori says

        January 04, 2021 at 9:43 am

        Hello! I'm so glad it's one of your favorites! It's one of mine (and my whole family) too 🙂 Love your idea with the chicken breast tenders. I created this soup to be simple and easy so it can work for most people. It's not too spicy because as with most households there are spicy lovers and mild lovers. This way each can "Spice" it up how they want - it's to add heat but not take it away.

        I was going to add this to the post soon, but recently I've been adding mushrooms and diced zucchini at the start of the slow cooking - so delicious. Another reader adds carrots and celery. Some people add drained black beans and corn too. So many options. Got lots of recipes for you to try, let me know if you need me to point you in the direction of anything particular! Have a good ay

        Reply
    102. Shawna R Willcox says

      January 07, 2021 at 7:44 am

      When do you add the heavy cream?

      Reply
      • Kori says

        January 07, 2021 at 8:45 am

        Hello! When the recipe calls for half and half which is after it's pressure cooked and when you are ready to add the cheese, cream cheese, etc. Enjoy! 🙂

        Reply
    103. Julia says

      January 08, 2021 at 8:20 am

      Hi. I could not find the green enchilada sauce so I got the red. Do you think it will still taste ok using the red? Has anyone did this?

      Reply
      • Kori says

        January 08, 2021 at 2:06 pm

        It will definitely be a different taste and color but I think since you have everything you should give it a try anyway! You can always play around with other ingredients if you need to. It's really just a different type of chili that used (red vs green). I think it will be good. Let me know how it turns out! 🙂

        Reply
    104. Charity Schmidt says

      January 09, 2021 at 6:32 pm

      Has anyone ever added white beans to this soup to make it a little more hearty and like white chicken chilI?

      Reply
      • Kori says

        January 09, 2021 at 8:02 pm

        Yes white beans are quite good in the soup! I've also added mushrooms and diced zucchini too. It's fun to change it up

        Reply
    105. Elsa says

      January 09, 2021 at 8:15 pm

      The list of ingredients has 1 cup of half and half
      But I don’t see anywhere in the instructions when to add it. I’m assuming it is when you put the shredded chicken back in. Great recipe, I will definitely be making it again

      Reply
    106. Shawn says

      January 15, 2021 at 12:49 pm

      I don't know how keto it is as I don't care about that part, but I have made this WONDERFUL soup twice now, the first according to the recipe, and EVERYONE LOVED it! The second time, apparently there was a run on green enchilada sauce in my ton and no one had any so i used red, and it tasted great as well! Very yummy! thank you for sharing this!

      Reply
      • Kori says

        January 15, 2021 at 1:01 pm

        You are so welcome - and thank yoU! I'm so GLAD you love the recipe! 🙂 Thank you also for mentioning the red enchilada sauce. I frequently have people asking if they can substitute but I haven't made it myself yet.

        Reply
    107. Kworkman says

      January 19, 2021 at 7:22 am

      I made this last night and it was good definitely a recipe I will be making often.

      Reply
      • Kori says

        January 19, 2021 at 8:55 am

        Great, thank you! Glad you enjoyed the soup! Thanks for trying it out 🙂

        Reply
    108. MJ says

      January 29, 2021 at 9:03 pm

      Can I use cream cheese from a tub instead of the brick cream cheese?

      Reply
      • Kori says

        January 30, 2021 at 8:54 am

        I believe you can, yes! Depending upon what type of cream cheese that you have, some are more whipped than others, you may have a slight difference in consistency. Make sure to fully soften the cream cheese before adding it so it will melt easier. 🙂

        Reply
    109. Mary says

      February 06, 2021 at 4:18 pm

      The soups is delicious! But we wanted something s little heartier, and need to still keep carbs at bay. I tried adding cauliflower, not so great. Then I tried adding zucchini. It was great! The next time I added zucchini and yellow squash.. Absolutely delish! I like to add some colored peppers, too, lovely big chunks of yellow, red, and/or orange pepper. Green was okay, but the colored peppers, WOW!! Thanks for a super simple soup base that is absolutely delicious!!

      Reply
      • Kori says

        February 08, 2021 at 1:45 pm

        Thank you!! 🙂 Love all your ideas!! The last time I made this I added fresh sliced mushrooms and diced zucchini to the slow cooker with the chicken and it was amazing. That is the beauty of this recipes - it's totally adaptable. 🙂

        Reply
    110. Susan says

      February 14, 2021 at 2:19 pm

      Delicious, easy & a winner for this crazy winter storm in Houston! I am set for leftovers while we hunker down. Thank you!

      Reply
      • Kori says

        February 15, 2021 at 10:10 am

        Thank you! I'm glad you have a warm and cozy soup to get you through the storm. Hope everything is okay! Stay warm!

        Reply
    111. Teri says

      February 17, 2021 at 8:05 pm

      This is my new favorite soup! I can’t believe how delicious it is! I used Pepper Jack cheese (shredded it myself as suggested!) to give an extra little kick!
      Thank you 😊 for perfection ❣️

      FYI I did make this in my instant pot using boneless chicken thighs.

      Reply
      • Kori says

        February 21, 2021 at 8:35 am

        I'm so happy you loved the soup! 🙂 Thank you so much!! I've got more great soup recipes make sure to check them out. I bet you'd like the Chicken Fajita Soup 🙂

        Reply
    112. Morgan says

      February 22, 2021 at 6:26 pm

      Omg, so good! Was a huge hit with the whole fam. Can’t wait to make it again.

      Reply
      • Kori says

        February 23, 2021 at 10:07 am

        Oh great! Thank you so much!! So glad you all loved it! 🙂

        Reply
    113. Kimberly W says

      February 23, 2021 at 2:11 pm

      Has anyone used shredded rotisserie chicken for this instead? If so how long did you cook it in the crock pot?

      Reply
      • Kori says

        February 23, 2021 at 3:16 pm

        Hello! You could totally use rotisserie chicken for this recipe. You wouldn't need to cook it very long in the slow cooker as you just need to blend the flavors and have the soup hot enough to melt the cheeses. Maybe 2 hours on low?? You could also just heat it on your stove too if you're in a hurry. Keep in mind that when you cook raw chicken the juices from all that chicken are cooking in the soup giving it tons of flavor and extra juices. If you use rotisserie chicken you may need to add additional chicken broth and adjust the seasoning (salt and pepper). Let me know what you think about the soup! 🙂 -Kori

        Reply
    114. Linda Gaulke says

      March 01, 2021 at 6:54 pm

      This soup is incredible! Thanks for sharing.

      Reply
      • Kori says

        March 02, 2021 at 9:26 am

        You are so welcome! Thanks for trying the soup out and glad you enjoyed it 🙂 I've got lots more yummy soups where that came from!

        Reply
    115. Jenni says

      March 01, 2021 at 7:52 pm

      I just ran across your recipe and made it for dinner. Absolutely delicious everyone loved it thank you so much

      Reply
      • Kori says

        March 02, 2021 at 9:25 am

        You are so welcome! Thanks for trying the recipe out and I'm happy they all enjoyed it!

        Reply
    116. Doug says

      March 10, 2021 at 6:32 pm

      Delicious. Yum.added jalapeno, and cauliflower rice. Typed with cilantro, avocado, and sour cream. Probably best thing I've put in my mouth since I started keto.

      Reply
      • Kori says

        March 11, 2021 at 8:37 am

        Awww thank you so very much!! I'm super happy you enjoyed the soup. Love your idea of adding jalapeno and cauliflower rice. YUM. Hope you come back and try out more of my recipes! 🙂

        Reply
    117. J. Nevitt says

      March 14, 2021 at 5:57 pm

      I’ve made this before and it is fantastic! Want to make it again but it doesn’t say how much green enchilada sauce to use.

      Reply
      • Kori says

        March 15, 2021 at 9:22 am

        28 oz. Sorry about that there was some sort of technical glitch when I added the link to my enchilada sauce recipe. It was there it just wasn't showing, anyway it's fixed now. 🙂

        Reply
    118. Kim Tawney says

      March 16, 2021 at 5:06 pm

      This is now one of my family’s favorite recipes. It turned out beautifully and so flavorful. This will be on rotation in our house!

      Reply
      • Kori says

        March 18, 2021 at 9:56 am

        So happy your whole family loved the Green Enchilada Chicken Soup! 🙂 Thank you so much!!

        Reply
    119. Hannah Keith says

      June 08, 2021 at 6:01 pm

      What is the serving size? Thanks 😊

      Reply
      • Kori says

        June 17, 2021 at 9:10 am

        Hello! Approximately 1-1/2 cups, but it depends on how much liquid built up in your slow cooker so I can't be exact. The recipe serves 12. Hope you love it!

        Reply
    120. Jennifer says

      September 27, 2021 at 12:45 am

      This soup was amazing!!! I did add a can of great northern beans. I also made some extra spicy roasted tomatillo salsa for the side. We ate the soup topped with cilantro leaves and cheese and added some tortilla chips as we ate. If we wanted more heat we just added that tomatillo salsa I made with habanero and serrano chilis.
      I will definitely make this again. It's going into my normal soup rotation but next time I'll add one more can of beans and maybe a few torn up corn tortillas to thicken it a bit. Loved this soup!!

      Reply
      • Kori says

        September 28, 2021 at 12:50 pm

        Great, love your ideas for adding beans and corn tortillas! Also the tomatillo salsa, yum. So happy you loved the recipe! 🙂

        Reply
    121. Taylor says

      October 19, 2021 at 1:16 pm

      This is by far the best soup I've ever had in my life. I crave it often! I'm currently making it for my 4th time in 3 months - can't get enough! It's impossible to mess up and is so flavorful!

      Reply
      • Kori says

        October 19, 2021 at 3:30 pm

        Awwwww, THANK YOU! That is the best compliment!! So glad you love the soup. I must also admit I make this a lot too! The only downside (for me) is that it is hard to stop eating it.🤣

        Reply
    122. Julie Schmidt says

      October 19, 2021 at 4:08 pm

      I love this soup!!! Easy and delicious!!! I made 2 batches in 1 week because that's all I wanted to eat all day. Will be making again soon!!!
      Thank you!!!

      Reply
      • Kori says

        October 20, 2021 at 8:29 am

        Thank you so very much! So glad you loved it. It might be a bit addicting! LOL 🙂

        Reply
    123. Lisa says

      October 26, 2021 at 5:13 am

      Easy to make and was a big hit with the customers with the food truck customers this past weekend. I garnished with a spoonful of Jalapenos, more cheese and some cilantro. Thank you!!!

      Reply
      • Kori says

        October 26, 2021 at 12:33 pm

        I'm glad it was a hit with your customers! 🙂 I would love to see pics of your beautiful bowls of soup with the garnishes!

        Reply
    124. Erin says

      November 01, 2021 at 4:06 pm

      Is it possible to make this without the monterey jack? My husband isn't a cheese fan and I'm not a fan of Monterey >.>

      Reply
      • Kori says

        November 01, 2021 at 4:16 pm

        You could, yes but you will lose some creaminess to offset this I would add more cream and up the cream cheese. If you don't like cream cheese I would just stick with cream or even add some sour cream. Hope that makes sense! 🙂

        Reply
    125. Amy says

      November 02, 2021 at 9:35 am

      I made this yesterday in the crockpot and followed the recipe to a T. I found it bland. I added more salt and some seasoning and had a bowl. There is only me so I had plenty left. I decided to experiment so I browned ground chuck, drained well, sauteed jalapenos, onions,some Mexican seasoning and some salsa Verde. I added it to the soup and cooked on low a few hours. When it was ready I added some more cream cheese and a little more half and half and viola it worked. It wasn't as thin and it was full of flavor. I usually never have to alter any of your recipes but I needed to with this one, maybe it was just my taste buds. It was like the combo enchiladas you get in a Mexican restaurant all in a soup.

      Reply
      • Kori says

        November 02, 2021 at 11:56 am

        This recipe is on the mild side and can certainly be spiced up for any spicy lovers. It's easier to add spice than it is to take it away. Love your ideas that sounds soooo delicious! 🙂 Thank you for trying it out!

        Reply
    126. Carla says

      November 09, 2021 at 4:04 pm

      I just made this, and it’s about the best soup I’ve ever had. I followed the recipe exactly, but, per the suggestion, added more salsa verde. I usually share what I make with family, but not this time. I’m keepin’ it all for myself.

      Reply
      • Kori says

        November 11, 2021 at 11:37 am

        "Keepin' it all to yourself" 😂😂 I LOVE IT. Thank you for trying the recipe and I'm super happy that you think its about the best soup you've had!! 🙂

        Reply
    127. LuAnne says

      November 13, 2021 at 5:04 pm

      Thanks for the recipe! The soup is yummy but, even after letting the cream cheese out on the counter for 4+ hours, it didn’t melt. I’m thinking that, next time, I’m going to add the chicken last so I can go in with the immersion blender if the cream cheese doesn’t melt.

      Reply
      • Kori says

        November 15, 2021 at 9:57 am

        Thank you! 🙂 So glad you enjoyed the soup! Sometimes even softened cream cheese will struggle to melt and I believe this may be due to variances in brands. My suggestion is to get the cream cheese very soft in your microwave then add it. I soften it even to the point of getting it warm and almost melting - but not too hot.

        Reply
    128. Cheryl says

      November 24, 2021 at 7:04 pm

      What a great recipe! My family loved it! I added a drained can of sweet corn. It just added even more deliciousness to this recipe!

      Reply
      • Kori says

        November 29, 2021 at 8:28 am

        Thank you, that awesome your family loved the soup too! It's so nice to find a recipe that the whole fam will eat. Sweet corn would add a nice flavor and texture sounds delicious. I will give that a try next time I make this 🙂

        Reply
    129. Janice Brancefield says

      December 02, 2021 at 2:10 pm

      I love this soup, it warms the soul! What is the serving size though? I'm looking to drop a few in 2022 and want to put this into my food tracker.

      Reply
      • Kori says

        December 09, 2021 at 10:28 am

        Thank you! So glad you enjoyed it. A serving is about 1 cup

        Reply
    130. Joni wickman says

      December 20, 2021 at 6:35 pm

      I’m gonna make it on the stove top. After the chicken is done and shredded am I putting it back in that broth then add other ingredients?

      Reply
      • Kori says

        December 21, 2021 at 10:46 am

        Yes, that is correct! I hope you enjoy it! 🙂

        Reply
    131. Rach says

      January 02, 2022 at 5:13 pm

      Silly question… but how many chicken breast did you use?

      Reply
      • Kori says

        January 07, 2022 at 11:37 am

        Not silly at all! I used about 2.5 lbs of chicken breast since there is such a varying degree in size of an actual chicken breast I just listed it as a total weight. With that said, I think that about 6 average-sized chicken breasts would be perfect. This is a very forgiving recipe so it doesn't have to be perfect. 🙂

        Reply
    132. Jamie Harmon says

      January 09, 2022 at 10:01 pm

      I made this tonight. I sauteed 1 small white onion, three medium jalapeños and three cloves of fresh garlic in butter and added to the base. Everything else as-is. This will be a new staple anytime of the year. This.Is.Delicious.

      Reply
      • Kori says

        January 13, 2022 at 4:20 pm

        Awww thank you! 🙂 I'm so glad you enjoyed the soup and I love your ideas. The beauty of this recipe is that it's so forgiving and flexible.

        Reply
    133. Megan says

      January 20, 2022 at 4:41 pm

      Hi, I’m curious, if I wanted to add some canned beans when would I add them in?

      Reply
      • Kori says

        January 20, 2022 at 4:51 pm

        Hello, you can actually them at any time, before adding the dairy, but with enough time to heat through. 🙂 Enjoy!

        Reply
    134. Marianne says

      February 22, 2022 at 2:43 pm

      Oh my gosh, sooooo good! Not only has my husband claimed he wants this as his birthday dinner every year from now on, but it also won the soup cook-off at church! Thank you so much for this! I seriously don't know how I ever lived before discovering this recipe!

      Reply
      • Kori says

        February 23, 2022 at 10:46 am

        Awwww! Thank you. I'm so glad you both loved it! I'm honored that this soup has been elevated to the birthday dinner status! 🙂

        Reply
    135. Lynda says

      February 23, 2022 at 9:37 pm

      Made this again tonight, added a white onion and a tub of green chilis… this was a huge hit in our house and was sooo tasty! Thank you!!

      Reply
      • Kori says

        February 24, 2022 at 6:52 am

        Yay! Thank you and you are so welcome. I'm so glad you and your family loved it!

        Reply
    136. Victoria says

      March 03, 2022 at 6:08 pm

      Perfect combination. Have had many compliments on this soup…young and more mature palettes. It’s a crowd pleaser.

      Reply
      • Kori says

        March 07, 2022 at 1:51 pm

        Great!t I'm so glad everyone is loving this soup! Thank you so very much!!

        Reply
    137. Lisa says

      March 06, 2022 at 4:04 pm

      10/10! This is soooooooo good! I could eat soup every day when it's cold (which it is for several months where I live) and this is now my favorite recipe! I did use Herdez guacamole salsa in place of the salsa verde only because I already had that jar open and served it with whole grain crushed tortilla chips. YUM. Since we're empty nesters we have lots of leftovers, which I am COMPLETELY okay with! 🙂 I know I could freeze it but it may be gone before I have to. Thanks so much!

      Reply
      • Kori says

        March 07, 2022 at 1:50 pm

        Awwww, thank you so very much! I love eating the leftovers of this soup!! I swear the flavors even get better! If you loved this recipe try also my Creamy Beef Taco Soup or my Chicken Fajita Soup - both are really good and I make them a lot in our house!

        Reply
    138. Billy says

      March 08, 2022 at 6:52 pm

      I LOVE this soup.
      I add onions, cannellini beans, and corn tortillas chopped. The corn tortillas add a thickness and a wonderful flavor. I seldom have Monterrey Jack cheese so use Cheddar. Then when I serve it I add a dollop of sour cream and some sliced green onions. Since there are only two of us I usually make only 1/2 recipe and I use a rotisserie chicken and make it on my stovetop. Comes up quick and makes a good dinner.

      Reply
    139. Steph says

      May 17, 2022 at 3:07 pm

      Hi! Can the half and half, chicken, and all cheeses be added in earlier and stay in Crockpot on warm for a few hours?

      Reply
      • Kori says

        May 17, 2022 at 4:16 pm

        If the soup (with the chicken) is already cooked then yes you can add the dairy and set it to warm for a few hours. If you need to cook the chicken I would add the dairy right before serving otherwise it might separate and curdle. The dairy all melts and warms up fast. Make sure the cream cheese is very soft (soften it in the microwave to where it is almost melted if you're in a hurry) Hope this helps! Enjoy 🙂

        Reply
        • Steph says

          May 17, 2022 at 6:32 pm

          You’re the best! Thank you!! Super excited to try! 😉

          Reply
          • Kori says

            May 18, 2022 at 8:14 am

            Awww thank you! 🙂 I hope you enjoy the soup!

            Reply
    140. Michaela says

      October 12, 2022 at 5:41 pm

      What are some ways to add or incorporate tortillas in this, like a side or something? any ideas?

      Reply
      • Kori says

        October 13, 2022 at 4:08 pm

        Well, you could buy or crispy tortilla strips or make your own by toasting in the oven; you could make quesadillas which would be delicious with soup. My kids love to dip corn chips like Fritos in it. I love to crumble tortilla chips. Hope that helps? Enjoy the soup! 🙂

        Reply
    141. MelissaGrace says

      November 22, 2022 at 12:37 pm

      You definitely need to use a big pot for this! I wasn’t paying attention & ran out of room!

      Reply
    142. Camila says

      December 06, 2022 at 9:05 pm

      4 stars
      The Original recipe was too spicy for kids to eat. I would start with a lot less green salsa (we used mild) and then add more if you would like.

      Reply
      • seekinggoodeats says

        December 13, 2022 at 10:40 am

        The soup was made to be mild (I'm not a spicy fan) but the spiciness of green salsa among brands can definitely vary. Great tip if you're not sure. Thanks for trying the recipe out!

        Reply
    143. Cathy says

      December 14, 2022 at 9:09 pm

      5 stars
      I think I've already reviewed once, but neverless, my husband & I LOVE it. Gonna spring it on my grands and son tomorrow night. Could you suggest some good sides to serve with it??? Thanks so much!!!!

      Reply
      • seekinggoodeats says

        December 15, 2022 at 9:54 am

        Hello, thank you so very much! If it's a side for your grandkids, I would get the corn tortilla "scoops" and let them dip their soup - for whatever reason my kids love to eat it that way. lol The soup is pretty much a meal on its own, but you could make a fresh salad and serve it with Avocado Cilantro Dressing, or if you want another side you can go with these easy refried beans. If you want veggies, make these Mexican-inspired green beans. 🙂 Enjoy!

        Reply
    144. Karlyn says

      January 11, 2023 at 10:20 pm

      5 stars
      I am curious how long this will keep in the fridge because it is a LOT of yummy soup!

      Reply
      • seekinggoodeats says

        January 12, 2023 at 8:04 am

        Awww thank you! I wouldn't keep it longer than 4 days.

        Reply
    145. KC says

      January 30, 2023 at 4:48 pm

      5 stars
      Made this delicious soup today❣️ I added can of green chiles, pico de gallo and a bag of frozen Mexican Street Corn. Yummy!

      Reply
      • seekinggoodeats says

        February 01, 2023 at 8:30 am

        Thank you so much! I am going to try the street corn. That sounds delicious 🙂

        Reply
    146. Jeanette says

      February 12, 2023 at 8:28 pm

      5 stars
      OMG I just made this today and it is DELICIOUS! I followed your recipe and I wouldn’t change anything. I did make homemade tortilla strips and they put this soup over the top! Thank you, it’s one of my favorite soups now!

      Reply
      • seekinggoodeats says

        February 20, 2023 at 9:00 am

        Awww thank you so very much for trying out the chicken enchilada soup! I'm super happy you loved it!

        Reply
    147. Mollee says

      February 17, 2023 at 10:56 am

      To add rice would I add uncooked rice in the slow cooker in the first step with the chicken and broth?

      Reply
      • seekinggoodeats says

        February 20, 2023 at 9:00 am

        Yes, you could definitely add uncooked rice in the first step. That's a great idea! 🙂 Enjoy

        Reply
    148. Diane H says

      February 20, 2023 at 10:12 am

      5 stars
      OHHHH SOOOO GOOOD.....Love this soup.

      Reply
      • seekinggoodeats says

        February 21, 2023 at 11:29 am

        🙂 Thank you very much!! I'm so happy you love it!

        Reply
    149. Caryn says

      March 04, 2023 at 2:47 pm

      Wow! Made this last week and it was a huge hit. My 7yr old considers himself a junior chef and suggested I double the chicken. I didn’t double it, but did add an additional pound. It’s in the crockpot right now. He & I are going to make a nice loaf of cheddar jalapeño bread for dunking. Best new recipe I’ve tried in a long time!

      Reply
      • seekinggoodeats says

        March 12, 2023 at 9:34 am

        Great! Thank you so much. I would love that recipe for cheddar jalapeno bread!! 😉 That sounds fantastic!

        Reply
    150. Cindi says

      March 04, 2023 at 4:48 pm

      5 stars
      Awesome! Best soup I’ve ever made. I used 2 chicken breasts and rotisserie chicken. Other than that followed exactly. Made your enchilada sauce. Read all the notes. Was easy. Loved it.

      Reply
      • seekinggoodeats says

        March 12, 2023 at 9:31 am

        Thank you! I'm so glad you enjoyed the soup. Great use of chicken! I do that sometimes too - just use what I have and it always turns out. 🙂

        Reply
    151. Diane says

      April 01, 2023 at 10:57 am

      5 stars
      This is fantastic! I made this soup last nite for our Friday nite dinner with our next door neighbors, one of whom is on lo-carb diet. It was fabulous. I added my own homemade green salsa and a little green hot sauce and followed one reviewer’s suggestion of blending cream cheese with some hot broth before adding to the soup and that worked perfectly. I added herbs to the broth in which I poached the chicken breasts. Everyone loved it and the lo-carb dieter asked for the recipe! I can’t wait to make it again. Thank you for this recipe.

      Reply
      • seekinggoodeats says

        April 15, 2023 at 9:44 am

        Awwww! Thank you so much. I'm so happy everyone loved the soup!

        Reply
    152. Leah says

      April 25, 2023 at 7:09 pm

      5 stars
      This was delicious. I used the shredded breasts from a rotisserie chicken, but followed the rest of the recipe exactly and did it on the stovetop- it took less 30 minutes. I did do all the liquid and cheeses first and then added the chicken at the end as it was still cold from the refrigerator. Everything melted well and everyone had seconds from age 70 to 17. I set out bowls with pico, corn, diced avocado, queso fresco, diced onion, tortilla chips, etc so everyone could top their soup in their preferred way. It’s officially in the rotation! Thank you!

      Reply
      • seekinggoodeats says

        May 12, 2023 at 7:43 am

        That sounds wonderful! Thank you!

        Reply

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