why make this recipe
Green Chicken Enchilada Soup is a delicious and comforting dish that brings the flavors of traditional enchiladas into a warm, hearty soup. It’s perfect for busy weeknights when you want something quick and easy. Plus, you can customize it with your favorite toppings, making it enjoyable for everyone at the table.
how to make Green Chicken Enchilada Soup
Ingredients:
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 recipe or 28 oz can green enchilada sauce
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper to taste
Directions:
Slow Cooker: In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours. Remove the chicken, shred it, and return it to the slow cooker. Add shredded Monterey Jack cheese, cream cheese, half and half, and green salsa. Stir until the cheeses melt. Adjust seasoning with salt, pepper, hot sauce, or additional salsa. Serve with toppings like avocado, cilantro, green onion, and sour cream.
Instant Pot: Add chicken and 1 cup of broth. Cook on High Pressure for 8 minutes, then quick-release after 10 minutes. Remove chicken, shred it, and set the Instant Pot to Saute on medium. Add remaining broth, shredded chicken, enchilada sauce, salsa, and heat through. Stir in cheeses and remaining ingredients until melted. Add salt and pepper as needed, and serve with your favorite toppings.
Stovetop: In a large stockpot, add chicken and broth. Simmer until the chicken is cooked and shred-ready. Shred chicken and return it to the pot with enchilada sauce, half and half, shredded cheese, cream cheese, and green salsa. Stir and heat until soup is warmed and cheese is melted. Season as desired. Serve with extra green salsa, hot sauce, and sour cream on the side. For extra flavor, add avocado, cilantro, green onions, or sour cream as toppings. Increase or decrease the salsa or hot sauce to reach your preferred spice level.
how to serve Green Chicken Enchilada Soup
Serve this soup hot in bowls, making sure to add your favorite toppings like avocado, cilantro, green onions, and sour cream. You can also serve it with tortilla chips or warm tortillas on the side for dipping.
how to store Green Chicken Enchilada Soup
Store any leftover soup in an airtight container in the refrigerator for up to four days. To reheat, simply warm it on the stovetop or in the microwave until hot. If you want to keep it longer, you can freeze it for up to three months. Just make sure to let it cool completely before putting it in the freezer.
tips to make Green Chicken Enchilada Soup
- For a spicier soup, add jalapeños or extra green salsa.
- If you prefer a thicker soup, use less broth or add more cream cheese.
- Add vegetables like corn or bell peppers for added nutrition and flavor.
- This soup can easily be made ahead of time and tastes even better the next day as the flavors meld together.
variation
You can switch the type of cheese you use or try different types of salsa for varying flavors. For a vegetarian version, substitute the chicken with beans and use vegetable broth.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken in the Instant Pot or Slow Cooker. Just add some extra cooking time.
Can I make this soup ahead of time?
Yes, you can make it ahead and store it in the fridge or freezer as described above.
Is it possible to make it dairy-free?
You can use coconut cream instead of half and half and dairy-free cheese instead of Monterey Jack and cream cheese.
What toppings go well with this soup?
Avocado, cilantro, green onions, sour cream, and tortilla chips are great toppings for added flavor and texture.
Green Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2.5 lbs boneless skinless chicken breasts or thighs
- 28 oz green enchilada sauce or 1 recipe
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper to taste
Instructions
Slow Cooker Method
- In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add shredded Monterey Jack cheese, cream cheese, half and half, and green salsa. Stir until the cheeses melt.
- Adjust seasoning with salt, pepper, hot sauce, or additional salsa. Serve with toppings like avocado, cilantro, green onion, and sour cream.
Instant Pot Method
- Add chicken and 1 cup of broth to the Instant Pot. Cook on High Pressure for 8 minutes, then quick-release after 10 minutes.
- Remove chicken, shred it, and set the Instant Pot to Saute on medium.
- Add remaining broth, shredded chicken, enchilada sauce, salsa, and heat through.
- Stir in cheeses and remaining ingredients until melted. Add salt and pepper as needed, and serve with your favorite toppings.
Stovetop Method
- In a large stockpot, add chicken and broth. Simmer until the chicken is cooked and shred-ready.
- Shred chicken and return it to the pot with enchilada sauce, half and half, shredded cheese, cream cheese, and green salsa.
- Stir and heat until soup is warmed and cheese is melted. Season as desired.
- Serve with extra green salsa, hot sauce, and sour cream on the side. Add additional toppings as desired.