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™
Sandy Cocek
The soup is delicious! I pulled a cup or so of broth out at the end and used my emersion blender to mix it with the softened cream cheese. Then added it back in. Worked great!
Kori
I love this tip Sandy! Pulling some broth to blend with the cream cheese is such a great way to get that perfectly creamy texture. Thank you for sharing that!
Jeannie
Family and coworker favorite!
Kori
That makes me so happy to hear Jeannie! I love a recipe that wins over both family and coworkers — that’s a big compliment. Thanks so much for sharing!
Anna Holder
So yummy! I fried a couple of low carb tortillas for myself. The rest of my family had Tostitos. Everyone loved it.
Kori
Thank you Anna! I love that you made it work for everyone! This is exactly why I love this recipe — it’s easy to customize for everyone at the table.
Kat O
The creamy green enchilada soup is fantastic. I’ve been making it for a while. However, I wanted to let you know that your leak on Pinterest will not open any longer. I tried it January third, 2026. And it will not open due to risk of spam. I don’t know if there’s a way you can fix that or not. But just letting you know.
Kori
Thank you so much for letting me know that Kat! I’m so glad you’ve been enjoying the soup, and I definitely want the Pinterest link working properly. I’ll look into that right away and see what’s going on. Thanks again for the heads up!
Leah
This is such a wonderful warming soup. We just love it. I did the variation with added roasted corn. The only substitute I had to do was use a can of evaporated milk in place of the cream/half & half because I didn’t have any on hand. It worked out well. Thank you for a delicious recipe!
Kori
Leah, thank you so much! I’m glad you enjoyed it. The roasted corn sounds like a delicious addition, and I love that the evaporated milk worked out as a substitute. Those flexible swaps are exactly what make this recipe so cozy and doable. 😊
Gram
I made this for Christmas Day lunch & it was a big hit. Everyone liked it & some went back for seconds until it was gone. Thank you for a delicious, easy recipe! I added white beans and a can of green chilis.
Debbie Fox
I used rotisserie chicken as well and this is the 4th time I've made it. My husband and I love soup and this one is so flavorful and one of our favorites I highly recommend making this!
Kori
Debbie, that’s wonderful to hear! Using rotisserie chicken is such a great shortcut, and I love that this soup has become one of your favorites. Thank you so much for the recommendation and for making it again and again. Cozy soup lovers unite! 😊
darlene
we used rotisserie chicken... was amazing for food prep..
Kori
Love that, Darlene! 🧡 Rotisserie chicken is such a smart shortcut—perfect for meal prep and still so flavorful. So glad you enjoyed it!
Angela
This is one of our favorite soups! I am not good at meal planning so I like that you can make it on the stove or crockpot. I boil my chicken and shred/cut it up. Add everything together and it’s done. Love how easy it is to make!
Kori
That makes me so happy to hear, Angela! 🧡 I love how flexible this soup is—stovetop, crockpot, or quick-boil, it always comes together easily. Thrilled it’s become one of your favorites!
Teresa
We really like this soup for the taste, ease and the carb count. We add a can or 2 of golden hominy drained and rinsed a bit. Add sour cream on top with side of corn scoops
Kori
So glad you enjoyed it, Teresa! 🧡 Love your additions—golden hominy and sour cream sound like the perfect touch, and corn scoops on the side? Yes, please! Thanks for sharing your delicious twist.
Sarah Holford
We recently started adding hominy as well. oh my goodness it's so good. makes this soup even better.
catherine mills
Can you freeze this?
Kori
Great question, Catherine! 🧡 Yes, you can freeze this soup. Just let it cool completely first, then store in an airtight container. The cream may separate a little once reheated, but a good stir (and maybe a splash of broth or cream) will bring it right back together.
Larry
Can you add a pasta like fettuccine?
Kori Butler
Yes, absolutely you can add pasta! Because this is a soup I would use a pasta you can still scoop up with a spoon such as rotini, shells, farfalle, etc. You can also use fettuccine, but break up the pieces so they are smaller. Enjoy!
Sandy
When would you add the corn and white beans?
Kori
If you’re adding corn and white beans, stir them in during the last 20–30 minutes of cooking, just long enough to heat through. Since they’re already cooked, they don’t need much time — this keeps the texture just right!
Billy
I add onions (cause I can't cook without them), some chopped corn tortillas (corn flavor and thickness), and Cannellini beans (white kidney beans for fiber). Also, sometimes a dollop of Mexican rice on top. I use cheddar mostly because that is what I always have on hand. Such a great recipe, and it is addictive in the winter.
Julie
My favorite soup!!
I used mild green enchilada sauce and mild Herdez salsa verde and it was perfect!!
I topped it with a little more cheese and crumbled tortilla chips.
Thank you for this wonderful recipe!!
Kori
So happy to hear that, Julie! 🧡
Carol
Hi Billy, when did you add your corn tortillas to the soup? That sounds really good.
Carol
Hi Billy, when did you add your corn tortillas to the soup? That sounds really good.
Theresa
Really good! Can if be frozen??
Kori
Yes, you can freeze it! Let the soup cool completely, then store in an airtight container for up to 2–3 months. Just keep in mind that because of the cream cheese/dairy, the texture may change slightly when reheated — but a gentle reheat and a good stir usually brings it back together.
Karla
Even though it’s mid May in Texas, this was the most fabulous flavored soup ever! I added a can of black beans ( rinsed) 1 cup of corn , sauted onion , green onion tops and cilantro! I am gonna gain a few pounds with this but will be worth it!
Kori
Your additions sound amazing Karla! Ssoup season is year-round if you ask me! So happy it was a hit!
Charnassi
Made in January 2025, delicious. Froze left overs and just thawed 5/10/25. Still wonderful.
Linda Galbraith
I made this pressure cooker style. The only thing I changed was reducing the heavy whipping cream to 4 ounces and it was wonderful. Everyone I had taste test it gave it a thumbs up.
Cheryl Ryan
I made this last night for my crew. I added green chili, zucchini, & corn. I'd like it to be a bit thicker, so I'll try it with some instant potatoes,
but not too much. My family loved it!
Sue
Incredible, everyone loved it! I used a bag of frozen chicken tenders from Aldi and shredded beautifully!
Shirley
This was the second time I've made this soup. I subbed in evaporated milk this time and it was just as good. The chicken thighs are more flavorful, in my opinion. This soup warms you up and fills you up too!
Sally
This soup was good but I felt it was a little bland. I definitely had to take some time to doctor it up to give it the kick I was looking for. We are a family that likes lots of flavor! I ended up adding Rotel, lime juice and fire roasted green chilies to give it the kick it was missing. It ended up being perfect for a cold night.
Kori
Thank you for sharing that Sally! I love that you adjusted it to fit your family’s flavor preference — Rotel, lime juice, and fire-roasted green chilies sound like fantastic additions for extra kick. This soup is definitely one you can customize depending on how bold you like your flavors. So glad it ended up being perfect for a cold night!
Ann
This is so good! I did add a small can of chopped chillies and some frozen corn to the pot but other than that followed recipe! I served it with shredded cheddar cheese, sour cream and broken round tortilla chips on top! Will be on our regular menu. Yummy!