There’s something undeniably comforting about a rich and creamy soup, especially when it brings the bold, zesty flavors of Mexican cuisine right to your bowl. Creamy Green Enchiladas Chicken Soup takes everything you love about green chicken enchiladas — tender meat, tangy sauce, melty cheese — and transforms it into a one-pot wonder that’s both satisfying and soul-warming.
This recipe is not only easy to throw together, but it’s also incredibly flexible. You can make it in a slow cooker, Instant Pot, or right on the stovetop. It’s naturally low-carb and keto-friendly, but you can easily adapt it to your dietary needs. Whether you’re prepping dinner for the family or batch-cooking for the week, this creamy chicken soup is a winner.
Why You’ll Love This Recipe
- Tastes just like green enchiladas — in a bowl
- Ultra-creamy with a punch of green chile flavor
- Easy prep with minimal ingredients
- Great for meal prep and freezer-friendly
- Can be made dairy-free or vegetarian with a few swaps
Recipe: Creamy Green Enchiladas Chicken Soup
Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 1 (28-ounce) can green enchilada sauce
- 24 oz chicken broth
- 1 cup half-and-half (or heavy cream for richer texture)
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper, to taste
- Optional toppings: diced avocado, sour cream, chopped cilantro, green onions
Instructions
Slow Cooker Method
- Add chicken, green enchilada sauce, and chicken broth to your slow cooker.
- Cover and cook on low for 6 to 8 hours, or until chicken is tender.
- Remove chicken, shred it, and return to the slow cooker.
- Stir in half-and-half, cream cheese, shredded Monterey Jack, and green salsa.
- Let the soup warm through until the cheeses are fully melted and the soup is creamy.
- Taste and season with salt and pepper. Serve hot with your favorite toppings.
Instant Pot Method
- Add chicken, enchilada sauce, and 1 cup of chicken broth to the pot.
- Seal and cook on High Pressure for 8 minutes.
- Quick release, remove and shred the chicken.
- Set to Sauté mode, add remaining broth, green salsa, half-and-half, cheeses, and shredded chicken.
- Stir until smooth and creamy. Adjust seasoning and serve.
Stovetop Method
- In a large pot, simmer chicken in broth until cooked through (about 20 minutes).
- Remove chicken, shred, and return to the pot.
- Stir in enchilada sauce, green salsa, half-and-half, cream cheese, and Monterey Jack cheese.
- Simmer on low, stirring until everything is melted and combined.
- Taste and adjust seasoning before serving.
Additional Tips and Variations
- Spice Level: This soup is mild to medium. To spice it up, add chopped jalapeños, extra salsa verde, or a few dashes of hot sauce.
- Dairy-Free Option: Use dairy-free cheeses and a plant-based milk like coconut cream or oat milk for a similar creamy texture.
- Add Veggies: Stir in spinach, bell peppers, or zucchini for added nutrients.
- Make it Vegetarian: Swap chicken for canned white beans and use vegetable broth.
- Thicker Soup: Add a cornstarch slurry or use more cheese to make it even thicker.
- Freezer Tips: Freeze in individual portions. When reheating, stir in extra broth or cream to restore consistency if it separates.
Nutrition Information (Per Serving)
- Calories: 346 kcal
- Carbohydrates: 7 g
- Protein: 39 g
- Fat: 17 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 962 mg (approx.)
Final Thoughts
This Creamy Green Enchiladas Chicken Soup is the ultimate comfort food with a flavorful twist. It’s rich, hearty, and layered with the perfect blend of creamy texture and green chile spice. Whether you’re feeding a hungry family or storing leftovers for lunch, this recipe will quickly become a go-to favorite in your kitchen.