There's a reason this green chicken enchilada soup 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 this green enchilada chicken soup 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 hominy, drained canned corn, or beans like white beans (cannellini or great northern), black beans, or pinto beans. Readers love it with hominy!
- 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 enchilada 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!
Love enchiladas? Make your own homemade green enchilada sauce, try the lighter healthy green chicken enchilada soup, the white bean enchilada soup, or the 6-ingredient ground beef enchilada soup. Craving the real thing? Make these green chicken enchiladas or browse all 15+ cozy enchilada recipes.
Kori's tips.
- To add heat, use more green salsa or a green chili hot sauce.
- No cream cheese clumps. Make sure your cream cheese is very soft (warm it in the microwave a few seconds at a time on low). Then whisk it with a ladle of the hot broth before stirring it into the soup. Cold cream cheese won't melt smoothly and leaves lumps.
- Smooth, not stringy, cheese. Always grate your own Monterey Jack. Pre-packaged shredded cheese is coated in potato starch to keep it from sticking, which also keeps it from melting smoothly. Stir the cheese in over low heat (or on Warm) and don't let the soup boil. High heat makes the cheese tighten up and turn stringy.
- Add the salsa verde and dairy last. Stirring them in at the end keeps their flavor from getting diluted during the long cook.
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:
Add chicken, green enchilada sauce, and chicken broth to the Instant Pot. Seal and pressure cook on High for 15 minutes, then quick release. Remove chicken and shred.
Return the shredded chicken to the pot and set it to Keep Warm.
Stir in the half and half, very soft cream cheese, jack cheese, and green salsa until the cheeses are 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, green enchilada sauce, and chicken broth.
Simmer until the chicken is done and can easily be pulled apart.
Remove chicken and shred.
Return the shredded chicken to the pot and reduce the heat to low. Stir in the half and half, very soft cream cheese, jack cheese, and green salsa until the soup is warm and the cheeses are melted. Do not let it boil.
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.
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📖 The recipe.
Green Chicken Enchilada Soup
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 slow cooker along with the jack cheese, very soft cream cheese, half and half, and green salsa. 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:
- Add chicken, green enchilada sauce, and chicken broth to the Instant Pot. Seal and pressure cook on High for 15 minutes, then quick release. Remove chicken and shred.
- Return the shredded chicken to the pot and set it to Keep Warm. Stir in the half and half, very soft cream cheese, jack cheese, and green salsa until the cheeses are melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Stovetop Instructions:
- In a large stockpot, add chicken, green enchilada sauce, and chicken broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Return the shredded chicken to the pot and reduce the heat to low. Stir in the half and half, very soft cream cheese, jack cheese, and green salsa until the soup is warm and the cheeses are melted. Do not let it boil.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Video
Kori's Tips
Nutrition
© 2026 Seeking Good Eats™
Jenn
This is a great base soup that you can add to as it suits you. I added potatoes, corn, zucchini, bell pepper and a can of diced chiles. I also added another 1/2 of heavy cream since I knew I would need more liquid after adding all the extras.
I'm making the soup again this week and I will be making the homemade enchilada sauce, as I think that will make a big difference. Homemade is always better than something out of a can.
The soup is even better the next day! It's going to be chilly here in NC this week, so this soup will be perfect.
Rebecca White
This was absolutely delicious!
I couldn't get over the fact that it tasted just like my white chicken chili only without the white beans. and i didn't bother reading comments before making. but I did end up having to remove about three cups of liquid this is probably because I double the recipe for my big family of seven. and my crock pot wasn't big enough. lol . all in all absolute delicious!!
Alissa C
Delicious! I added some frozen corn for a vegetable and thickened with a couple tablespoons of cornstarch. Will definitely make again!
Sarah
I’m not much of a soup fan but I LOVE this soup! I have made it 4 times in the last six weeks. I usually add a little frozen corn and have even halved the recipe once because it’s just the two of us but then wished I’d had more. lol. Easy to make, easy to remember how to make and delicious. I think this might be my favorite recipe on Pinterest!
Deanne Rogers
I made this exactly as the listed. I did add some frozen thawed corn and a finely diced jalapeño. This is the best soup I have ever made!
Tracy
This is DEFINITELY DELICIOUS!!! We add 2 cans drained pinto beans, can of drained corn, can of green chilies and a few splashes of hot green sauce AND I roast over cooktop burner 2 jalapeños then chop. We like some spice. This is definitely a keeper!! It does freeze well just pop the frozen soup into a Dutch oven and warm slowly in oven (around 300) so you the cream does not separate.
Malinda
Tasty recipe. I followed the suggestion of some commenters who said that there was too much broth. I started by adding a can of corn and one can of drained black beans. It was still a little thin, so I removed about a half of a cup of broth, only added 1/2 cup of cream, and added one more can of black beans. Definitely would make again!
Kristi Vannatter
This is my go-to when I’m having a group over for dinner. People RAVE about it and always ask for the recipe. I add some red pepper and onions.
Krista
This recipe is excellent. I had some salsa verde in the freezer from this summer’s harvest and this was a very tasty way to use it. I did a bit of a fridge/freezer clean out and added onions, celery, jalapeños, sweet corn and pinto beans. I also doubled the jack cheese. My family loved it and we will for sure make it again. Thank you for the recipe.
Suzi
Excellent!! Will make this one often!!
Sue
This looks fabulous and I will be making it this week. Making 2 major changes to reduce calories. Substituting a container of blended 1% cottage cheese blended and 8 more ounces of chicken broth/stock. I don’t use half and half or heavy cream and cream cheese. I will let you know how it tastes with the substitutions.
Melissa Oesch
Would love to hear if this worked for you!!
Rosemary Hughes
This soup is very tasty. I did have to thicken it some. I think next time I won't use as much chicken broth.
I added a can of Rotel and a can of black beans!
Sarah
how was it?
Amanda
I’ve made this twice now and it is fantastic!!! I would t change a thing!
Lori
I have made this soup several times and it’s a big hit at our house. However, tonight I made it with the homemade green enchilada sauce and it definitely takes it up a notch improving the flavor of the soup!
Alishia
Who knew with such simple ingredients and very minimal work would create a delicious soup. The whole family enjoyed it! Thank you!
Crystal
Just finished this recipe, I didn’t have time for the slow cooker and made double the recipe on the stove, I added avocado, roasted chilis, and a sautéed onion. Turned out amazing. 🤩
Sarah
Can this soup be frozen? It is delicious!
Kori
So glad you enjoyed it, Sarah! 🧡 Yes, this soup can be frozen—just let it cool completely first, then store in an airtight container. The cream may separate a little when reheated, but a good stir (and maybe a splash of broth or cream) will bring it right back together.
karen
I added no canned sauces...made it all..Oh my...it was so good!! This is definitely a keeper!! Thank you!
Debra
If making this on the stove top could I use a rotisserie chicken in the recipe?
Kori
Yes! Rotisserie chicken is a perfect shortcut Debra. Since it’s already cooked, just add the shredded chicken during the last few minutes of cooking so it doesn’t dry out. It’s a great way to make this even quicker.
Becky
Can I speed up the crock pot version and cook on high? I got off to a late start.
Kori
Yes, you can cook it on high if you’re short on time! It should take about 3–4 hours on high, depending on your slow cooker. Just keep an eye on the chicken so it doesn’t overcook
Heidi
So delicious! The homemade enchilada sauce was super easy to make and the soup was, too! My family loved it.
Patty
I made this soup today. It was very tasty. I cooked a whole chicken in a slow cook and shredded the meat and discarded the bones and waste the day before making the soup. I didn't cook the chicken in the green enchilada sauce because I failed to read that on the recipe. I just put all of the Green Enchilada Sauce in the soup. I must say when I tasted it, it was very hot, but when I mixed all the other ingredients together it was very tasty.
I added pepper jack cheese, more broth, sour cream and I thickened it some with cornstarch slurry. Next time I think I'm adding a couple of whole Serrano peppers then remove them after simmering in the slow cooker for awhile. I served the soup over rice.
I agree with another comment that rinsed black beans and Mexican corn would be good addition. I agree with others this soup is very forgiving and pretty simple. A lot of the steps can be done the day before. Everyone like it. I will make it again. I also want to say that Kori is very nice to answer questions pretty quickly, which is a PLUS. Some food bloggers don't ever answer questions! Thank You Kori
I will be checking out some of your other recipes.
Jen
Our favorite soup! So good, we make it all the time.
Diane
At age 73, I have quite a collection of cookbooks and recipes--this is my new favorite. So easy but so flavorful. Delicious with an avocado and extra cheese!
William
39 grams of protein in 1 cup? Is that right?
Kori
Yes, about 39g per serving.