There's a reason this green enchilada chicken soup recipe went viral-it's easy, cozy, and packed with flavor! Tender shredded chicken, a rich and creamy broth, and just the right kick of zesty green enchilada sauce make it irresistible. With Monterey Jack, cream cheese, and salsa verde, it's the perfect balance of comfort and spice-plus, it's high-protein and low-carb!
The backstory.
Forgotten Ingredient = New Family Favorite
I was all set to make my favorite green chicken enchiladas-the chicken was prepped, the cheese was ready, and the enchilada sauce was waiting to be poured. But just as I started assembling, I opened the pantry and-no tortillas. Not a single one. I stood there for a moment, debating whether to abandon ship or make a desperate grocery run, but then inspiration (and hunger) took over. Instead of rolling enchiladas, I decided to turn everything into a soup. I tossed the chicken, broth, and green enchilada sauce into the slow cooker, crossed my fingers, and hoped for the best.
A few hours later, what came out was pure comfort in a bowl-a creamy, cheesy, flavor-packed soup that tasted just like green enchiladas, only cozier. The chicken was fall-apart tender, the broth was rich and velvety, and every bite had that perfect balance of zesty salsa verde and melty cheese. My family devoured it, and just like that, my go-to Green Enchilada Chicken Soup was born. Now, I make it on purpose-because sometimes, the best recipes happen by accident!
xoxo Kori
The must-make green chicken enchilada soup!
The viral sensation. A few years ago, this soup went viral-millions of views and still holding strong as my #1 recipe. Why? Because it's downright delicious! 🔥
Big flavor, easy prep. Think cheesy, creamy, enchilada goodness-only in soup form! It's rich, satisfying, and ridiculously easy to make with only a few ingredients. Plus, you get to choose your method: slow cooker, stovetop, or Instant Pot!
Super customizable. It's easily adaptable to your family's tastes, pantry staples on hand, or dietary needs! Check out the flexible dietary swaps section below for more information.
What you'll need.
Here is what you'll need to make creamy chicken enchilada soup in your slow cooker or Instant Pot:
Ingredients
- Boneless Skinless Chicken Breasts or Thighs - either one can be used.
- Green Enchilada Sauce - use my homemade recipe (seriously, try it!) or grab a 28 ounce can.
- Chicken Broth
- Half and Half - half and half or heavy cream can be used.
- Monterey Jack Cheese - if you can, grate your own cheese it melts better than packaged.
- Cream Cheese - cubed and very soft. Soften it in the microwave before adding to the soup.
- Green Salsa (Salsa Verde) - make your own salsa verde (it's easy) or use any favorite brand.
- Salt and Pepper to taste
- Optional Garnish - avocado, green onion, sour cream, cilantro
Special equipment
- 6-quart slow cooker, an Instant Pot, or a soup pot
For exact ingredient quantities, please see the recipe card below!
Make it yours.
Here are a few ways you can customize this recipe:
- Spice it up by adding hot sauce, additional salsa, or chili pepper flakes.
- Try adding a can of diced green chiles.
- Add drained canned corn and beans like black beans, pinto beans, etc.
- Fresh vegetables are wonderful in this soup. Add mushrooms, zucchini, sliced carrots when you add the broth.
- Add a quick cooking minute rice, or add a half cup of long grain rice with the broth.
Flexible dietary swaps.
This soup is already a high-protein, low-carb favorite, but it's super easy to tweak based on your preferences or what's in your fridge:
- Dairy-Free? Use a plant-based cream cheese (like almond or cashew-based), unsweetened plain oat milk or coconut milk in place of half and half, and swap in a vegan cream cheese alternative (to keep it creamy). Boom-dairy-free comfort in a bowl.
- Lighter Option? Use fat-free half and half or low-fat cream cheese, and reduce the shredded cheese to 1 cup. You'll still get that creamy vibe with fewer calories.
- Higher Fat/Keto-Friendly? Use heavy cream instead of half and half, add extra Monterey Jack, or top with avocado and a dollop of sour cream for good fats.
- More Veggies? Stir in spinach, zucchini, mushrooms, or riced cauliflower during the last 10-15 minutes of cooking. They'll bulk it up without changing the flavor.
- Vegetarian Swap: Sub in white beans (like cannellini or great northern) or chickpeas for the chicken, and use vegetable broth instead of chicken broth.
- Spice Control: Tone it down with mild enchilada sauce or salsa verde-or turn up the heat with jalapeños, hot sauce, or spicy salsa. Your call!
The bottom line: this soup loves a good remix. Make it your own and love every spoonful.
How to make green enchiladas chicken soup
This soup recipe can be made in a slow cooker, Instant Pot, or on your stove. See the recipe card for more detailed instructions. Enjoy!
Slow cooker method (easiest)
Slow cook
Add chicken breast or thighs, green enchilada sauce, and chicken broth. Slow cook until the chicken is tender and easily shreds apart.
Shred the chicken
Remove chicken, shred and return to the crockpot.
Add remaining ingredients
Add half and half, jack cheese, softened cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted.
Instant pot method (fastest!)
- Add chicken, enchilada sauce, and broth to your Instant Pot.
- Seal and cook on high pressure for 15 minutes.
- Quick release, shred chicken, stir in remaining ingredients, and enjoy!
Stovetop method (weeknight-worthy!)
- In a large stockpot, add chicken, broth, and enchilada sauce. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Add shredded chicken and remaining ingredients. Stir and heat soup until it is warm and the cheese is melted.
How to enjoy it.
- Adjust salt, pepper, and salsa to taste. Use hot sauce to increase the heat.
- Delicious topped with avocado, cilantro, green onion, and sour cream.
- Give your kids some scooped tortilla chips and let them scoop up their soup.
- Crush tortilla chips over the top to add some crunch.
If you love chicken soup, be sure to check out these easy, healthy chicken soup recipes!
Kori's tips.
- To add heat, use more green salsa or a green chili hot sauce.
- Make sure your cream cheese is very soft before adding it to the soup. Cold cream cheese will not melt very well. You can even soften it in the microwave before adding it to the soup.
- For best "melt-ability", always grate your own cheese. Pre-packaged grated cheese is often coated in potato starch, which helps prevent sticking inside the package. Unfortunately, this also keeps it from melting very well.
FAQs
Red enchilada sauce is made with red tomatoes, red chili peppers, onions, and other spices.
Green enchilada sauce is most often made of diced green chili peppers (such as anaheim peppers, hatch, jalapeno, etc.), garlic, vegetable stock, cumin, oregano, salt, and pepper. Additional jalapeno peppers may also be added for more spice. Sometimes recipes will add tomatillos as well.
Both use very similar ingredients, but green enchilada sauce is cooked, and salsa verde uses raw ingredients. Not all green enchilada sauce recipes use tomatillos (but some do), whereas most salsa verde recipes use tomatillos.
Typically green enchilada sauce is made of spicy and mild green chili peppers, onion, garlic, cumin, and other seasonings. Sometimes a recipe will add tomatillos as well - but not always.
Yes. Here's how to make Instant Pot Green Enchilada Chicken Soup:
Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set Instant Pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
Add cheese and remaining ingredients. Stir until cheese is melted.
Season with salt, pepper, and hot sauce if desired. Enjoy!
Yes! Here's how to make Green Enchiladas Chicken Soup on your stovetop:
In a large stockpot, add chicken and broth.
Simmer until the chicken is done and can easily be pulled apart.
Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Yes. This soup can be frozen for up to 3 months in a freezer-safe, airtight container. Thaw in the refrigerator and reheat slow. Fats from the dairy may become separated; add additional milk or cream as needed.
Yes. You can use fat-free half and half and you can reduce the cheese to 1 cup without sacrificing taste.
Adding olive oil and additional cheese will increase the fat in this recipe. You can also use heavy cream in place of half and half. Topping the soup with avocado and sour cream will also increase the fat.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Green Chicken Enchilada Soup - Creamy and Cheesy!
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese (cubed and softened - warm in the microwave if needed)
- 4 ounces green salsa (salsa verde)
- salt and pepper to taste
Instructions
Slow Cooker Instructions:
- In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth.
- Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred.
- Add the shredded chicken back to the pot along with, jack cheese, very soft cream cheese, half and half, and green salsa to the slow cooker. Turn the slow cooker to warm and stir until the cheeses are melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Instant Pot Instructions:
- Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
- Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Stovetop Instructions:
- In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Video
Kori's Tips
- This recipe makes a mild to medium spice soup. To add spice, use additional green salsa or a green chili hot sauce or diced jalapenos.
- Make sure your cream cheese is softened before adding it to the soup. The quickest way to soften is to remove it from the package and place in a microwave-safe bowl for a few seconds at a time on low - until very soft.
- MUST TRY: Be sure to try our new homemade Green Enchilada Sauce Recipe - it's easy and delicious!
- VARIATIONS: Feel free to add diced vegetables such as mushrooms, zucchini, bell peppers, or onions. Add jalapeno pepper if you like more heat. You can also add black beans, white beans, or corn. So many possibilities!
- SERVING SUGGESTIONS: This is delicious topped with avocado, cilantro, green onion, and sour cream.
Nutrition
© 2025 Seeking Good Eats™
Keep the good eats going.
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- 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.
Teri De Ryder
Any thoughts on substituting heavy cream for the half and half? There are carbs in half and half but none in heavy cream.
seekinggoodeats
Heavy cream is a great idea! 🙂
Gayle
I only use heavy whipping cream behind keto & diabetic
Yes HWC has carbs, 1per tablespoon, and some brands contain sugars.
Clayton Garrett
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?
seekinggoodeats
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!
Diane
I cannot have half and half. Is there something you would recommend?
seekinggoodeats
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!
joan
Wondering if Greek yogurt instead of half/half can be used? I often do that..
seekinggoodeats
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!
Donelda Higgins
Can you have heavy cream? That is how I would increase the fat and lower the carbs for my Keto diet.
seekinggoodeats
Yes, heavy cream can be substituted for sure!
Jackie Clonan
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!!!!
seekinggoodeats
I'm so happy you loved the soup!!! (even if it was green) LOL! 🙂
Pennie
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.
seekinggoodeats
Yay! Thanks for letting me know you loved it! 🙂
Michelle V.
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!!!!
Lisa
Can this be frozen?
seekinggoodeats
Yes, it sure can
Lynda
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!
seekinggoodeats
Great, glad you love the soup! Sounds delicious, love your ideas.
Emma
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!
seekinggoodeats
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! 🙂
Emily
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?
Jackie Clonan
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!
seekinggoodeats
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. 🙂
DM
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.
seekinggoodeats
Sounds amazing! 🙂 Let me know how you like it
Lisa
I added the same things! It is delicious
Texas Good Club
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!
seekinggoodeats
You made it sound so delicious I am making it for my family again this week! 🙂 Thank you...
Kathryn Jeffries
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!
Shawnda
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!
seekinggoodeats
Hi Shawnda! Thank you!! Have a great day
Leila
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.
seekinggoodeats
Awesome! Thanks for sharing the IP tip! Glad you loved it!
Lisa
Keto/low carb is heavy on the good fats. This recipe is great as written for those of us following that healthy lifestyle. ☺️
Meredith
Substituted fat-free half-and-half and added zucchini "noodles."
Great recipe. Thank you!
seekinggoodeats
You're welcome! Glad you loved it!
Donna
Does the zucchini noodles get mushy?
Susan
Can you suggest a substitute for the cream cheese. I’m not a fan of it other then cheesecake. 😂. Thank you
seekinggoodeats
I would substitute additional jack cheese! You could also add a little more half and half. Have a good day!
Mary
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!!
Kori
Thank you! Glad you enjoyed the soup.
Lynda Simmons
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.
Ann Marie Mills
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.
seekinggoodeats
Sounds delicious!
Ann Marie Mills
It came out beautifully. Very delicious.
Sarac
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.
seekinggoodeats
That sounds delicious though! I'm so glad you enjoyed the soup! 🙂 Thank you
Cheryl A ODonnell
wow is this good! I used fresh roasted hatch Chili's. Didn't have jack cheese, so I used white sharp cheddar and manchego. I can imagine this broth for so many other ways! Thank you,
seekinggoodeats
That sounds so delicious! I will give it a try 🙂 Thank you!
LK
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.
seekinggoodeats
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! 🙂
MsRaeDiva
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.
Melissa Grace
Has anyone tried adding black beans?
Jennipher Lorber
Yes and its perfect.
MARY E HAMEL
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!
V
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)?
seekinggoodeats
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...
Natalie
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?
seekinggoodeats
Hi Natalie, yes you are correct! I made an adjustment to the description to explain. Hope you enjoyed the soup!
Kim
Is this dish spicy? I don't usually use the green sauce so I'm not sure on the spice level. Thank you!
seekinggoodeats
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.
Brandi
I’m confused. You replied to this comment saying to add the enchilada sauce when first putting chicken in but the recipe says you put it in after the chicken cooks??? I currently have my chicken in with only the 1 cup of stock so I’m praying it comes out okay! Lol first time using this recipe with an insta pot, I usually use a crock pot and it’s perfection. We make it every other week, it is phenomenal!
Anna
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
seekinggoodeats
Hi Anna! You're not butting in! Glad I can help 🙂 Hope you enjoyed the recipe...
Marcie Cox
My new favorite crockpot recipe!! This soup is AMAZING sand super easy! Thank you for sharing with us!
seekinggoodeats
Awww! Thank you, glad you enjoyed the Green Enchiladas Chicken Soup! It is a family favorite!
Katie
What is the serving size?
seekinggoodeats
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!
Ricky
I didn’t have Colby Jack cheese so I mixed
1 cup each of mozzarella and sharp cheddar.
seekinggoodeats
That sounds perfect! 🙂
Malinda
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!!
Rick
Verde is Spanish for green, so you are using green enchilada sauce...
Suzi
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.
Caitlin
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! 😋
seekinggoodeats
Fire roasted peppers and the onion would be AMAZING. Love you idea! 🙂 Thank you for trying the recipe out!
Colleen Kissman
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
seekinggoodeats
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! 🙂
Mini
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
Thanks! I'll have to try it next time I make this soup!
chris
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
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
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!
seekinggoodeats
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! 🙂
Kendra
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?
seekinggoodeats
It will totally be fine! You can add more to taste after cooking. Enjoy! 🙂
Linda 2many cubs
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.
seekinggoodeats
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
Holly Cope
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!!!!
carol
what is the cook time if i added cooked shredded chicken using a slow cooker? thank you, Carol
Kori
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!
Caroline
Hi!! If I were to use rotisserie chicken and add corn, how long would you cook it? Frozen corn or can corn?
seekinggoodeats
If it's a slow cooker and you've got pre-cooked chicken and either frozen/or drained canned corn (doesn't matter) just need to cook long enough to blend the flavors and get the soup hot. On low I'd guess a couple of hours? If you use an instant pot just set the cook time to "zero". If that isn't hot enough finish off on saute setting. Or...heat everything on the stovetop and simmer cover for 20 minutes or so...3 options! 🙂
Emily
Can you use beef broth? I did by mistake, hoping it's not nasty haha!
seekinggoodeats
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
MsRaeDiva
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
Carla
My family and I enjoyed this. I will probably us less broth next time and add crunchy tortillas
Kori
Yay! Thanks for trying out the recipe 🙂 Crunchy tortillas would be SO GOOD. Great idea!
Sandra
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!
Kori
Hello, approximately 1 cup 🙂
Rachel
What is the quantity for the chicken and the broth?. By broth that just means stock, right?.
Kori
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
How many ounces/ cups per serving?
seekinggoodeats
Between 1 and 1.5 cups in a serving. Enjoy!
Tracy
Not seeing a way to write review. This recipe is awesome! The taste is sooooo good and so versatile! I used Costco pulled chicken (already cooked). We like heat and spice so I added hot green chilis, 3 roasted jalapeños (over gas range flame), couple dashes of hot green habenaro sauce. This was not over the top hot just a good zest! Also added two cans drained pinto beans and can of drained corn. No need for any salt or pepper or anything else. The base is so good!! (Use GOOD quality bone broth like Kettle!!!!). Garnish with cilantro if you have it!! Freezes well just reheat slow in heavy pot with tight lid in oven.
Becca
Made this again tonight, can never figure out why cream cheese clumps dont melt...
Kori
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!
Billy
After mine was in the pot for a while I took a wire whisk to it and the clumps disappeared.
Elisa
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.
Kori
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.
Karen
I softened to room temperature, put in a bowl and mixed tablespoons of the hot broth until it was completely mixed😋
seekinggoodeats
Great idea!!! So smart. Thank you for trying out the recipe! 🙂
Ellie
That's called "tempering" and it's ALWAYS what you should do. You see it a lot in recipes where you have to add raw eggs to hot stuff - you put the egg (or dairy in this case) in a bowl and add a little of the hot stuff to it and mix it up... then you add that all back to your main pot. Nice!
Rhonda
I add cream cheese to broth when I take chicken out to shred it. I then use my stick blender and makes it smooth and creamy. Then add chicken and other ingredients to broth.
Jo
Also if you use a generic brand of cream cheese they have an additive that makes them almost impossible to get smooth. Use Philly and soften first and you shouldn’t have any problems or at least much less.
Jess
Love this recipe. I added green onions and chopped roasted pepper strips.
Kori
Thank you for trying the soup! Love your idea with the green onions and roasted pepper. That sounds delicious!
Kerry
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.
Kori
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
Made this soup today. So tasty and delicious. Next time I'm adding black beans and corn. Thank you
Kori
Thank you! I'm happy you enjoyed the soup! I just recently made this with both and was amazing.
Tami Fifield
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!
seekinggoodeats
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
What is the serving size? Cups?
Kori
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!
Vickie
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.
Bonnie Jensen
The best soup ever! Never a drop left!! I have been making this recipe for approximately 3 years!! We never get tired of it!!
seekinggoodeats
Awwww! BEST compliment ever! 🙂 Thank you so very much. I'm so glad you enjoy the chicken enchilada soup!
Dolly
Love this soup! Personally I don't like boiled chicken. I season the chicken and roast it in the oven. As it bakes I make the other parts, then debone, chop the chicken, and then add the chopped chicken and the juices to the soup. Delicious!