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™
Samantha
How many dies this serve?
Kori
Hi, it serves 10 to 12
Helen
Just made this and it tastes great, mine may not be exact as I tried to reduce it so these two old folks did not have to eat it forever. It was super simple and will make it again and again
Kori
Thank you Helen! Glad you liked it. You can freeze this soup in batches too. That way you can make it once and freeze more for later 🙂
Marla
I made this tonight. I didn't add enough chicken for 12 servings. I also added a can of chopped jalapenos (I like it spicy) and used heavy whipping cream instead of the half and half. It turned out really yummy.
Lisa
Recipe posted on Facebook. My husband just started a keto lifestyle and we just got an instapot. I made it in the instapot. Only change I made was to make my own verde mixture to replace the canned enchilada sauce and green salsa verde. It was creamy, thick and delicious. Thank you for sharing.
Kori
You're welcome! Thanks for trying it and for the compliment! 🙂
Brittany hernandez
Cooked the chicken in the broth in my instant pot for 20 minutes . Shredded with a hand mixer then added all the other ingredients. Boom done in 30 minutes and delicious
Laura J
I made this using Costco pre cooked rotisserie chicken & pepper jack cheese. Fast, easy & very good.
Kori
Great idea, thanks, Laura!
Lynn
This ended up as Green Chile Chicken & was devoured faster than pizza!
Laurie
This recipe has become our family's favorite comfort food. I served it to a non-keto crowd at a Christmas gathering and they all requested I make it again next year. It is so hearty and delicious!
Kori
So glad everyone loved it! Thank you so much! Neither my husband or kids follow keto so I find myself making recipes that can be adapted by all - non-keto AND keto followers (makes life WAY easier) 🙂
Kris
What brand of enchilada sauce do you use? Enchilada sauce has corn starch and soybean oil and some have corn syrup depending on brand. I haven’t been able to find any that did not have these ingredients. Not keto if they do have these ingredients.
Kori
Hi, I make my own! Here's a link: Green Enchilada Sauce Recipe
Lyn
Amazing taste, all that eat it love it.
Susy
Omg!!! What a success! Great tasty comfort food! Thank you for this great recipe, if I might suggest, adding corn will give it a great taste as well. I’m definitely making this one again. Also, thank you for adding the insta pot directions as I didn’t want to spend 8 hours slow cooking.
Amber
This was soooooo good!!! Thank you so much for sharing!
Kate
Do you think this could be made in the slow cooker on high? I procrastinated getting started today, but just noticed there is not an option for slow cooking on high mentioned?
Kori
Yes you can! On high I think you would cook about 3 to 4 hours.
Lana
Just made this today and it’s really good!
Can’t wait for my family to get a taste of this tonight for dinner.. thanks for sharing.
Cindy
Oh my gosh this is an awesome soup I made it this evening for dinner and wow it was great my husband is not a soup man for dinner and he loved it. I made it in my instant pot and from start to finish it was done in 45 minutes it is great thx sooo much. Im going to make this over and over many times in the future.
Kori
Thank you that is the best compliment! So glad you enjoyed it! I have another Mexican inspired soup on the blog you and your husband might like - Chicken Fajita Soup. My husband and kids love this one a lot (they don't even care that there are peppers in it) 🙂 You can make it in a slow cooker or InstantPot
Andrea
Hi! I accidentally bought RED enchilada sauce... do you think it will still taste okay??
Kori
It won't taste the same as the green enchilada sauce, but I think it will taste good. Try it with a red salsa but if you don't have it use the green. You are inspiring me to make a new soup with red enchilada sauce and salsa! 🙂 Hmmm....
SHAWN M TURPEN
I made this yesterday. I did have to modify it a little because I did not want to go to the store. I used a chunky green enchilada sauce from a local shop as it is already chocked full of green chile's and tomatoes etc. I had some left over chile con queso which I threw in for fun. Had to use mild cheddar cheese because that is what I had on hand. Didn't have half and half so used mixed equal parts of milk and heavy cream. Did not add the green salsa because of the sauce I used. Absolutely simple and delicious. I did half the recipe. This is a keeper for sure.
Kori
Thank you for your tips and feedback! Love that you loved it!
Kelly Huffman
Anyone try this with low fat cream cheese or nonfat? And what kind of beans would be best? White beans?
HollyCoox
Hi! I’m looking forward to making this today! What do you think about adding some vegetables to it, such as strips of red/yellow/orange peppers? I don’t know when, how much, or if they should be fresh or frozen. Thank you!!
Kori
Yes, sure! I think that would be great. Since the peppers are going in the crockpot and cooking all day so either frozen or fresh would work great. The vegetables will add more moisture to the recipe so the soup may be runnier than the original but it should be fine. You could always thicken it by adding a thickener like flour or cornstarch (not low carb) or xantham gum (low carb option). Let me know how it turns out! I have a Slow Cooker Chicken Fajitas Soup Recipe on the blog that uses chicken and peppers and I love it too! 🙂
Donna
How much xantham gum would you suggest? I would like it a little thicker. (keto friendly)
Kori
I always start with 1/2 tsp and then go up by 1/4 tsp at a time. A little goes a long way! Give a few minutes to thicken also. When the soup starts to cool it will thicken more and the cheese acts as a binder also. Tip: dissolve the xantham gum it in a couple tsp of olive oil first and it won't clump.
Brandie
Oh my!!! This soup is absolutely delicious!!! It is now a family favorite!
Kori
Thank you!! So glad you liked it! It's one of my most asked for recipes by my boys and hubby 🙂
Kim
Would love to make this recipe but I’m not sure what half and half is, can someone please explain
Kori
Hi Kim, half and half is a mixture of whole milk and a lower fat cream. They do make a lower fat half and half or a "regular" half and half. This recipe calls for the regular, but you can use either one. It's usually on the shelves in the grocery store next to the heavy cream, whipping cream, milk etc. Hope this helps!
Susan
Suggestions to make this dairy free? Haven’t made it yet.