Green Chicken Enchilada Soup – Creamy and Cheesy!

Green Chicken Enchilada Soup – Creamy and Cheesy! is a warm, comforting bowl full of tangy green sauce, tender chicken, and melting cheese. It tastes like a cozy casserole in soup form. This recipe works for busy nights and quiet weekends alike. If you love chicken enchiladas, you’ll enjoy the same flavors in a fast, slurpable meal.

Why make this recipe

This soup is simple. It uses pantry staples and bold flavors. Beginners can make it with little fuss. You can cook it in a slow cooker, Instant Pot, or on the stove. It feeds a crowd and stretches well for leftovers. For more easy chicken dinners, try the chicken pesto caprese sandwiches recipe for another weeknight hit.

What makes Green Chicken Enchilada Soup – Creamy and Cheesy! special

The soup blends tangy green enchilada sauce with creamy dairy. The Monterrey Jack and cream cheese make it silky and rich. The salsa verde adds brightness. The result is familiar enchilada flavor in a spoonable form. It stands out because it brings classic Mexican-style taste to a cozy soup bowl, perfect for colder nights or when you crave comfort food similar to a creamy bacon and cheddar gnocchi dinner.

Is Green Chicken Enchilada Soup – Creamy and Cheesy! healthy

This soup can fit a balanced meal. It has protein from the chicken and calcium from the dairy. You control the salt, cream, and portion sizes at home. Use half-and-half for a lighter version or heavy cream for extra richness. Add extra vegetables to boost fiber and nutrients. I do not give medical advice, so adjust to your own dietary needs.

How to make Green Chicken Enchilada Soup – Creamy and Cheesy!

The process is easy and forgiving. You cook the chicken in green enchilada sauce and broth. Then you shred the chicken and stir in creams and cheeses until smooth. You can choose hands-off slow cooker cooking, fast pressure-cooker work, or quick stovetop simmering. The recipe suits cooks of all levels and takes about 30 minutes active time on the stove or 6–8 hours in the slow cooker. The same creamy idea appears in dishes like creamy garlic parmesan chicken pasta, just adapted for a 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

Directions

Slow Cooker Instructions:

1. Place the chicken in the slow cooker.
2. Pour the green enchilada sauce, chicken broth, and green salsa over the chicken. Add salt and pepper.
3. Cook on low for 6–8 hours or high for 3–4 hours.
4. Remove the chicken and shred with two forks. Return shredded chicken to the cooker.
5. Stir in the half and half, cream cheese, and Monterey Jack cheese. Cover and cook 10–15 minutes until the cheeses melt and the soup is smooth. Adjust seasoning.

Instant Pot Instructions:

1. Add the chicken, enchilada sauce, chicken broth, and green salsa to the Instant Pot. Season with salt and pepper.
2. Seal the lid and cook on high pressure for 12–15 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.
3. Remove and shred the chicken. Set the pot to Sauté.
4. Stir in the half and half, cream cheese, and Monterey Jack cheese. Cook, stirring, until melted and smooth. Taste and adjust salt and pepper.

Stovetop Instructions:

1. Place chicken, enchilada sauce, chicken broth, and green salsa in a large pot. Season with salt and pepper.
2. Bring to a gentle simmer over medium heat. Cover and cook 20–25 minutes, until the chicken reaches 165°F (74°C).
3. Remove the chicken and shred. Return shredded chicken to the pot.
4. Stir in the half and half, cream cheese, and Monterey Jack cheese. Simmer on low, stirring until the cheeses melt and the soup is creamy. Adjust seasoning.

How to serve Green Chicken Enchilada Soup – Creamy and Cheesy!

Serve hot in wide bowls. Top with fresh cilantro, a squeeze of lime, sliced avocado, or diced red onion. Add crunchy tortilla strips, crushed tortilla chips, or a dollop of sour cream. Serve with warm corn or flour tortillas on the side for dipping. This soup works well for lunch, dinner, or a hearty weekend brunch with a green salad.

Best occasions to make Green Chicken Enchilada Soup – Creamy and Cheesy!

• Weeknight dinners when you want a fast, filling meal.
• Game day or casual parties where guests can serve themselves.
• Meal prep for the week; it reheats well.
• Cozy family nights in fall and winter.
• Potlucks where a big pot feeds many.

How to store Green Chicken Enchilada Soup – Creamy and Cheesy!

Refrigerator: Cool the soup, then store in an airtight container for 3–4 days.

Freezer: Cool completely and freeze in airtight containers for up to 3 months. Leave space at the top for expansion.

Room temperature: Do not leave soup out more than 2 hours. Chill promptly to keep it safe.

Can you make Green Chicken Enchilada Soup – Creamy and Cheesy! ahead of time

Yes. Make the soup a day ahead and reheat gently. For best texture, wait to add fresh toppings until serving. If freezing, thaw overnight in the fridge before reheating. Reheat slowly on the stove or in the microwave, stirring to keep the cheese smooth.

Tips to make Green Chicken Enchilada Soup – Creamy and Cheesy!

• Use thighs for juicier meat or breasts for leaner soup.
• Warm the cream cheese first so it melts into the soup without clumping.
• Shred the chicken against the grain for tender pieces.
• If the soup gets too thick, thin with a splash of chicken broth.
• Taste before serving and adjust salt, pepper, or salsa for more heat.
• For other creamy comfort ideas, try a bowl of creamy white chicken chili.

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Variation

• Make it spicy: add chopped jalapeños or a spoon of chipotle in adobo.
• Make it lighter: use half-and-half and less cheese.
• Make it vegetarian: swap shredded chicken for roasted cauliflower and use vegetable broth.
• Add beans: stir in black beans or pinto beans for fiber and bulk.
• Change the cheese: try pepper jack for more kick or cheddar for a sharper flavor.

FAQs

Q: Can I use rotisserie chicken?

A: Yes. Add shredded rotisserie chicken at the end and heat until warm.

Q: How long does Green Chicken Enchilada Soup – Creamy and Cheesy! keep in the freezer?

A: Freeze up to 3 months in airtight containers.

Q: Can I reduce the dairy?

A: Yes. Use less cheese or swap heavy cream for half-and-half for a lighter version.