Green Chicken Enchilada Soup
You’ll love this creamy, cheesy green chicken enchilada soup! Made with green enchilada sauce, salsa verde, melty cheese, and tender shredded chicken, it’s easy to make in your slow cooker, stovetop, or Instant Pot—perfect for busy nights!
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
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: This soup is mild to medium in spice. For more heat, add extra salsa verde, green chili hot sauce, or diced jalapeños. To avoid cream cheese clumps, soften the cream cheese until very soft, then whisk it with a ladle of hot broth before stirring it in. For smooth, not stringy, cheese, grate your own Monterey Jack and stir it in on low or Warm without letting the soup boil. Add the salsa verde and dairy last so their flavor doesn't get diluted during the long cook.
VARIATIONS: Stir in diced mushrooms, zucchini, bell peppers, or onions, or add hominy, corn, white beans, or black beans. Top with avocado, cilantro, green onion, and sour cream.
SUBSTITUTIONS: Use boneless chicken thighs instead of breasts. Swap the half and half for heavy cream for a richer soup. Use my homemade Green Enchilada Sauce in place of the 28-ounce can.
Nutrition
Serving: 1 cupCalories: 272kcalCarbohydrates: 8gProtein: 27gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 95mgSodium: 1116mgPotassium: 433mgFiber: 1gSugar: 7gVitamin A: 873IUVitamin C: 3mgCalcium: 178mgIron: 1mg
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