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™
Michaela
What are some ways to add or incorporate tortillas in this, like a side or something? any ideas?
Kori
Well, you could buy or crispy tortilla strips or make your own by toasting in the oven; you could make quesadillas which would be delicious with soup. My kids love to dip corn chips like Fritos in it. I love to crumble tortilla chips. Hope that helps? Enjoy the soup! 🙂
Steph
Hi! Can the half and half, chicken, and all cheeses be added in earlier and stay in Crockpot on warm for a few hours?
Kori
If the soup (with the chicken) is already cooked then yes you can add the dairy and set it to warm for a few hours. If you need to cook the chicken I would add the dairy right before serving otherwise it might separate and curdle. The dairy all melts and warms up fast. Make sure the cream cheese is very soft (soften it in the microwave to where it is almost melted if you're in a hurry) Hope this helps! Enjoy 🙂
Steph
You’re the best! Thank you!! Super excited to try! 😉
Kori
Awww thank you! 🙂 I hope you enjoy the soup!
Billy
I LOVE this soup.
I add onions, cannellini beans, and corn tortillas chopped. The corn tortillas add a thickness and a wonderful flavor. I seldom have Monterrey Jack cheese so use Cheddar. Then when I serve it I add a dollop of sour cream and some sliced green onions. Since there are only two of us I usually make only 1/2 recipe and I use a rotisserie chicken and make it on my stovetop. Comes up quick and makes a good dinner.
Lisa
10/10! This is soooooooo good! I could eat soup every day when it's cold (which it is for several months where I live) and this is now my favorite recipe! I did use Herdez guacamole salsa in place of the salsa verde only because I already had that jar open and served it with whole grain crushed tortilla chips. YUM. Since we're empty nesters we have lots of leftovers, which I am COMPLETELY okay with! 🙂 I know I could freeze it but it may be gone before I have to. Thanks so much!
Kori
Awwww, thank you so very much! I love eating the leftovers of this soup!! I swear the flavors even get better! If you loved this recipe try also my Creamy Beef Taco Soup or my Chicken Fajita Soup - both are really good and I make them a lot in our house!
Victoria
Perfect combination. Have had many compliments on this soup…young and more mature palettes. It’s a crowd pleaser.
Kori
Great!t I'm so glad everyone is loving this soup! Thank you so very much!!
Lynda
Made this again tonight, added a white onion and a tub of green chilis… this was a huge hit in our house and was sooo tasty! Thank you!!
Kori
Yay! Thank you and you are so welcome. I'm so glad you and your family loved it!
Marianne
Oh my gosh, sooooo good! Not only has my husband claimed he wants this as his birthday dinner every year from now on, but it also won the soup cook-off at church! Thank you so much for this! I seriously don't know how I ever lived before discovering this recipe!
Kori
Awwww! Thank you. I'm so glad you both loved it! I'm honored that this soup has been elevated to the birthday dinner status! 🙂
Megan
Hi, I’m curious, if I wanted to add some canned beans when would I add them in?
Kori
Hello, you can actually them at any time, before adding the dairy, but with enough time to heat through. 🙂 Enjoy!
Jamie Harmon
I made this tonight. I sauteed 1 small white onion, three medium jalapeños and three cloves of fresh garlic in butter and added to the base. Everything else as-is. This will be a new staple anytime of the year. This.Is.Delicious.
Kori
Awww thank you! 🙂 I'm so glad you enjoyed the soup and I love your ideas. The beauty of this recipe is that it's so forgiving and flexible.
Rach
Silly question… but how many chicken breast did you use?
Kori
Not silly at all! I used about 2.5 lbs of chicken breast since there is such a varying degree in size of an actual chicken breast I just listed it as a total weight. With that said, I think that about 6 average-sized chicken breasts would be perfect. This is a very forgiving recipe so it doesn't have to be perfect. 🙂
Joni wickman
I’m gonna make it on the stove top. After the chicken is done and shredded am I putting it back in that broth then add other ingredients?
Kori
Yes, that is correct! I hope you enjoy it! 🙂
Janice Brancefield
I love this soup, it warms the soul! What is the serving size though? I'm looking to drop a few in 2022 and want to put this into my food tracker.
Kori
Thank you! So glad you enjoyed it. A serving is about 1 cup
Cheryl
What a great recipe! My family loved it! I added a drained can of sweet corn. It just added even more deliciousness to this recipe!
Kori
Thank you, that awesome your family loved the soup too! It's so nice to find a recipe that the whole fam will eat. Sweet corn would add a nice flavor and texture sounds delicious. I will give that a try next time I make this 🙂
LuAnne
Thanks for the recipe! The soup is yummy but, even after letting the cream cheese out on the counter for 4+ hours, it didn’t melt. I’m thinking that, next time, I’m going to add the chicken last so I can go in with the immersion blender if the cream cheese doesn’t melt.
Kori
Thank you! 🙂 So glad you enjoyed the soup! Sometimes even softened cream cheese will struggle to melt and I believe this may be due to variances in brands. My suggestion is to get the cream cheese very soft in your microwave then add it. I soften it even to the point of getting it warm and almost melting - but not too hot.
Carla
I just made this, and it’s about the best soup I’ve ever had. I followed the recipe exactly, but, per the suggestion, added more salsa verde. I usually share what I make with family, but not this time. I’m keepin’ it all for myself.
Kori
"Keepin' it all to yourself" 😂😂 I LOVE IT. Thank you for trying the recipe and I'm super happy that you think its about the best soup you've had!! 🙂
Amy
I made this yesterday in the crockpot and followed the recipe to a T. I found it bland. I added more salt and some seasoning and had a bowl. There is only me so I had plenty left. I decided to experiment so I browned ground chuck, drained well, sauteed jalapenos, onions,some Mexican seasoning and some salsa Verde. I added it to the soup and cooked on low a few hours. When it was ready I added some more cream cheese and a little more half and half and viola it worked. It wasn't as thin and it was full of flavor. I usually never have to alter any of your recipes but I needed to with this one, maybe it was just my taste buds. It was like the combo enchiladas you get in a Mexican restaurant all in a soup.
Kori
This recipe is on the mild side and can certainly be spiced up for any spicy lovers. It's easier to add spice than it is to take it away. Love your ideas that sounds soooo delicious! 🙂 Thank you for trying it out!
Erin
Is it possible to make this without the monterey jack? My husband isn't a cheese fan and I'm not a fan of Monterey >.>
Kori
You could, yes but you will lose some creaminess to offset this I would add more cream and up the cream cheese. If you don't like cream cheese I would just stick with cream or even add some sour cream. Hope that makes sense! 🙂
Lisa
Easy to make and was a big hit with the customers with the food truck customers this past weekend. I garnished with a spoonful of Jalapenos, more cheese and some cilantro. Thank you!!!
Kori
I'm glad it was a hit with your customers! 🙂 I would love to see pics of your beautiful bowls of soup with the garnishes!
Julie Schmidt
I love this soup!!! Easy and delicious!!! I made 2 batches in 1 week because that's all I wanted to eat all day. Will be making again soon!!!
Thank you!!!
Kori
Thank you so very much! So glad you loved it. It might be a bit addicting! LOL 🙂
Taylor
This is by far the best soup I've ever had in my life. I crave it often! I'm currently making it for my 4th time in 3 months - can't get enough! It's impossible to mess up and is so flavorful!
Kori
Awwwww, THANK YOU! That is the best compliment!! So glad you love the soup. I must also admit I make this a lot too! The only downside (for me) is that it is hard to stop eating it.🤣