This green enchiladas chicken soup has a creamy broth of green enchiladas sauce, cheeses, salsa verde, and tender shredded chicken - so delicious! Make this easy soup in your slow cooker, on a stovetop, or in an Instant Pot. This soup recipe is high protein, low carb, and keto-friendly too!
The Best Green Chicken Enchilada Soup!
Family Friendly
Everyone in our family loves this soup. Because we are a household of five and some like it spicy, and some don't - it's easy to customize so everyone will eat it.
I start by making it mild, which is how the recipe is written below. Those who like it hot can add more salsa or green chili sauce. It is challenging to remove spicy heat, so start with mild.
It's Tasty
Both creamy and zesty, it tastes just like chicken enchiladas - only better! As I mentioned above, start with mild, and each person can build their heat with a green hot sauce or additional green salsa.
3 Ways To Make It
Our family loves Mexican-inspired recipes, and having an easy one-pot Mexican meal that can be made in your slow cooker, pressure cooker, or on the stovetop is just the ticket. Chicken enchilada soup is the perfect solution for cooking on a busy weeknight!
High Protein Low Carb and Keto Friendly
This is a deliciously creamy high protein, low-carb, and keto chicken enchilada soup. There are no added carbs from tortillas, beans, or corn in this soup.
- You can use heavy cream or half in half in this recipe. The rest of the fat mainly comes from the chicken, cream cheese, and Monterey jack. This makes for a creamy, cheesy, and very hearty soup.
- Using chicken thighs instead of chicken breast will increase healthy fat, as well.
What You'll Need
Here is what you will 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 1 recipe of our homemade green enchilada sauce (it's so delicious and easy to make) or a 28 oz can of store-bought!
- 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
For exact ingredient quantities, please see the recipe card below!
Equipment
- slow cooker or InstantPot
Substitutions and Variations
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.
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!
- In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
- Remove chicken and shred.
- Add half and half, jack cheese, softened cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted.
- Add the shredded chicken back to the pot.
How To Serve 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.
Top Tips
Here are a few extra tips for making sure that your green chicken enchilada soup comes out perfect:
- 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.
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 Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
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)
- 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 6 to 8 hours.
- Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
- Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
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. Season with salt and pepper if needed.
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. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
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!
Nutrition
© 2024 Seeking Good Eats™
Be sure to check out these three Mexican-style chicken soups - hearty and delicious Chicken Enchilada Soup (with red enchilada sauce) and Chicken Fajita Soup and 7 Can Taco Soup all of your favorite enchilada, taco, and fajita flavors in a snug bowl of tasty goodness! 🙂
More Soup Recipes
Here are a few of my favorite Mexican-inspired soups:
More delicious soup recipes I think you'll LOVE:
- Instant Pot Chicken and Rice Soup
- Greek Lemon Chicken Soup Recipe
- 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.
More Recipes You'll Love
Creamy green enchiladas chicken soup is so tasty and easy to make in your Instant Pot or crockpot. Chicken enchilada soup is the perfect weeknight dinner recipe. Easily adapted Instant Pot recipe so you've got even more options. A perfect Mexican recipe for taco Tuesdays! The best keto soup! #keto #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #healthychicken #instantpot #chicken #chickensoup #dinneridea #healthyrecipe #enchiladas #souprecipe #easyrecipe
Janie
I've made this a couple of times before and loved it. today I put it in the crock later than usual. is it ok to cook it on high? I'm using frozen thighs.
seekinggoodeats
Yes, cooking on high is fine! Enjoy!
Dorothy
Tweaked I meant to say and failed to say I did add the cream cheese after mixing with liquid from the soup firs.
Dorothy
Thank you so much, your recipe was wonderful. I tweeted with a few personal preferences. I sautéed diced onion, diced garlic and a diced poblano pepper. Added the water and two chicken bouillon’s because that’s what I had. Added diced rotisserie chicken and green enchilada sauce. Then the shredded Monterey Jack cheese. I did not add additional green chiles as I felt poblano was the sub. I did not have heavy cream so I subbed melted butter in milk heated in the micro. I served with added shredded cheddar, sour cream and cilantro topping. Served with garlic toast with the option of fresh tortilla chips. Amazing, thanks again. Definitely a keeper.
seekinggoodeats
Awww thank you! I love your ideas, sounds wonderful! 🙂
Ginny
Made this with dairy free alternatives and you couldn’t even tell. Very yummy! I used pepper jack cheese too. Will be adding beans next time to make it a little more hearty!
seekinggoodeats
That sounds wonderful and I am going to give that a try! 🙂 Thank you
Leslie M.
I have made this recipe about 10 times now! And, have passed it along to my mom, sister and friends. It is an absolute MUST-HAVE in your dinner rotation. You can't go wrong and you can't mess it up. It is perfection!
seekinggoodeats
Awwww thank you so very much! My pleasure!
Michelle
Delicious soup. I used the instant pot version.
seekinggoodeats
Awwww, thank you for giving the chicken enchilada soup a try! I'm so glad you loved it
FreyaFL
I made this with my instant pot (Ninja). So simple! I put frozen chicken breast in and added the broth, 28 ozs green enchilada sauce (a can of drained black beans, a 10 oz pkg frozen corn) and a little seasoning salt. High pressure for 13 minutes. Quick release. Shredded the chicken and put back. Added the cream cheese, stirred until incorporated. The shredded cheese, stirred. The salsa verde, stirred. Then served. Totally forgot the heavy cream. Was DELICIOUS. This will be made again and again. Thank you for an amazing recipe. <3
seekinggoodeats
Thank you YOU for trying out the soup, so happy you enjoyed it!
Lisa Case
Really excited to try this, but can’t get it to print the recipe. Every time I click on “print”, it just reloads the entire post including ALL the comments. Is there another way to print just the recipe? Thanks!
seekinggoodeats
Hello, I'm sorry you are having issues printing! It should definitely print with the print button (with no reloading of the post or comments). I think it might be a technical issue with the device you were using? I tried from several different devices and it all printed fine. Maybe turn off your device and restart and see if that works?
Leah
This was delicious. I used the shredded breasts from a rotisserie chicken, but followed the rest of the recipe exactly and did it on the stovetop- it took less 30 minutes. I did do all the liquid and cheeses first and then added the chicken at the end as it was still cold from the refrigerator. Everything melted well and everyone had seconds from age 70 to 17. I set out bowls with pico, corn, diced avocado, queso fresco, diced onion, tortilla chips, etc so everyone could top their soup in their preferred way. It’s officially in the rotation! Thank you!
seekinggoodeats
That sounds wonderful! Thank you!
Diane
This is fantastic! I made this soup last nite for our Friday nite dinner with our next door neighbors, one of whom is on lo-carb diet. It was fabulous. I added my own homemade green salsa and a little green hot sauce and followed one reviewer’s suggestion of blending cream cheese with some hot broth before adding to the soup and that worked perfectly. I added herbs to the broth in which I poached the chicken breasts. Everyone loved it and the lo-carb dieter asked for the recipe! I can’t wait to make it again. Thank you for this recipe.
seekinggoodeats
Awwww! Thank you so much. I'm so happy everyone loved the soup!
Cindi
Awesome! Best soup I’ve ever made. I used 2 chicken breasts and rotisserie chicken. Other than that followed exactly. Made your enchilada sauce. Read all the notes. Was easy. Loved it.
seekinggoodeats
Thank you! I'm so glad you enjoyed the soup. Great use of chicken! I do that sometimes too - just use what I have and it always turns out. 🙂
Caryn
Wow! Made this last week and it was a huge hit. My 7yr old considers himself a junior chef and suggested I double the chicken. I didn’t double it, but did add an additional pound. It’s in the crockpot right now. He & I are going to make a nice loaf of cheddar jalapeño bread for dunking. Best new recipe I’ve tried in a long time!
seekinggoodeats
Great! Thank you so much. I would love that recipe for cheddar jalapeno bread!! 😉 That sounds fantastic!
Diane H
OHHHH SOOOO GOOOD.....Love this soup.
seekinggoodeats
🙂 Thank you very much!! I'm so happy you love it!
Mollee
To add rice would I add uncooked rice in the slow cooker in the first step with the chicken and broth?
seekinggoodeats
Yes, you could definitely add uncooked rice in the first step. That's a great idea! 🙂 Enjoy
Jeanette
OMG I just made this today and it is DELICIOUS! I followed your recipe and I wouldn’t change anything. I did make homemade tortilla strips and they put this soup over the top! Thank you, it’s one of my favorite soups now!
seekinggoodeats
Awww thank you so very much for trying out the chicken enchilada soup! I'm super happy you loved it!
KC
Made this delicious soup today❣️ I added can of green chiles, pico de gallo and a bag of frozen Mexican Street Corn. Yummy!
seekinggoodeats
Thank you so much! I am going to try the street corn. That sounds delicious 🙂
Karlyn
I am curious how long this will keep in the fridge because it is a LOT of yummy soup!
seekinggoodeats
Awww thank you! I wouldn't keep it longer than 4 days.
Cathy
I think I've already reviewed once, but neverless, my husband & I LOVE it. Gonna spring it on my grands and son tomorrow night. Could you suggest some good sides to serve with it??? Thanks so much!!!!
seekinggoodeats
Hello, thank you so very much! If it's a side for your grandkids, I would get the corn tortilla "scoops" and let them dip their soup - for whatever reason my kids love to eat it that way. lol The soup is pretty much a meal on its own, but you could make a fresh salad and serve it with Avocado Cilantro Dressing, or if you want another side you can go with these easy refried beans. If you want veggies, make these Mexican-inspired green beans. 🙂 Enjoy!
Camila
The Original recipe was too spicy for kids to eat. I would start with a lot less green salsa (we used mild) and then add more if you would like.
seekinggoodeats
The soup was made to be mild (I'm not a spicy fan) but the spiciness of green salsa among brands can definitely vary. Great tip if you're not sure. Thanks for trying the recipe out!
MelissaGrace
You definitely need to use a big pot for this! I wasn’t paying attention & ran out of room!