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.
- Green Chili Pork Stew Recipe
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- Instant Pot Low Carb and Keto Chicken Soup
- Keto Broccoli Cheese Soup with Beer Brats
- Easy Tomato and Basil Soup
- Creamy Buffalo Chicken Soup Recipe
- Do you love enchiladas? Be sure to try these green enchiladas with chicken, and this lightened up version, as well as seafood enchiladas, and carne enchiladas.
Charlene Lillie
Amazing soup. We loved it. Even my husband, who didn’t think he would like it, kept saying how good it was!
seekinggoodeats
Thank you!!! That is the BEST compliment 🙂
Suzie P Van Sickle
Has anyone calculated WW points?
Kate
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!
seekinggoodeats
Thank you! So glad you loved and you won! 🙂
Angie Hansen
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!
Melanie
This soup is delicious!!! It has the perfect amount of flavor and spice! I hope your family enjoys it as much as mine did.
seekinggoodeats
Thank you!! 🙂
Trish
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!
Crista mceuen
Can I put frozen chicken in the crockpot and cook it that way on low for 8 hrs?
seekinggoodeats
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! 🙂
seekinggoodeats
Here is an article... https://www.today.com/food/food-myths-safe-cook-frozen-chicken-crock-pot-t123084
Andrew
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!
seekinggoodeats
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!!
Christina
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!
Sigrid
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??
seekinggoodeats
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
Sigrid
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
seekinggoodeats
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! 🙂
Julz
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!
seekinggoodeats
Thank you! SO happy you loved it. I am totally using the phrase HOLY AMAZEBALLS from now on! love it. 🙂 LOL!
Debra Miller
Can you reduce this recipe for 1-2 people? Normally I would just halve everything but thought I’d ask.
seekinggoodeats
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.
karyl
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.
seekinggoodeats
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! 🙂
Jennifer
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?
seekinggoodeats
Hi Jennifer, you can do it either way! Hope you enjoy the soup 🙂
Chelsey
Can you use something besides cream cheese ? I love this soup but the cream cheese never melts all the way no matter what I do/try or what brand I get!
Thanks.
Kori
I hear you Chelsey, cream cheese can be a little stubborn sometimes! A few swaps that work well: you can use heavy cream for a thinner (but still creamy) version, or stir in sour cream or Greek yogurt at the end for a similar tangy richness. If you still want to use cream cheese, softening it fully and whisking it with a little hot broth before adding it back in usually helps it melt smoothly. So glad you love the soup!
Lucia Hasbun
I made this tonight and felt it needed salt, which I added. Very delicious!
seekinggoodeats
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! 🙂
Olivia Youngblood
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!
Kori
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.
Lee
Is this gluten-free?
seekinggoodeats
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.
Shawna
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?
george waite
coconut milk
Mary Lou Doster
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
seekinggoodeats
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!
Leslie
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
seekinggoodeats
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...
Kathey miller
I love the taste of cumin so I added a teaspoon or two and it was amazing,,
seekinggoodeats
Perfect! So glad you like the soup! Love your idea with cumin. I will give that a try next time I make this. 🙂
Denise
Any recommendations on brands of green salsa to use?
seekinggoodeats
Actually, one of my new favorites is Pace Chunky Green Chile. I like all the chunks! 🙂
Adam
Can I use heavy cream instead of half and half?
seekinggoodeats
Yes, definitely! It will make it richer and creamier.
Theresa De Ryder
I loved this! Made it last night with the substitute of heavy cream for less carbs and it’s so yummy! And easy
Deana
Of you use precooked or rotisserie chicken how long should you cook?
seekinggoodeats
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!
Marcella Rice
Rotisserie has a ton of carbs.