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Green Chicken Enchilada Soup – Creamy and Cheesy! Recipe

Green Chicken Enchilada Soup - Creamy and Cheesy! Recipe

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4.9 from 10 reviews

This Green Chicken Enchilada Soup is a creamy and cheesy delight that will warm you up from the inside out. Packed with tender chicken, flavorful green enchilada sauce, and a blend of cheeses, this soup is a comforting and satisfying meal.

Ingredients

For the Soup:

  • 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

  1. Slow Cooker Instructions: In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours. Shred chicken, then add cheeses, cream, and salsa. Stir until melted.
  2. Instant Pot Instructions: Cook chicken with broth on high pressure for 8 minutes. Shred chicken, then add remaining ingredients. Stir until cheese is melted.
  3. Stovetop Instructions: Simmer chicken in broth until done. Shred chicken, then add remaining ingredients. Heat until cheese is melted.

Notes

  • You can customize the level of spiciness by adjusting the amount of green salsa or adding hot sauce.
  • This soup freezes well, making it perfect for meal prep or leftovers.

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