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This vibrant green chicken enchilada soup turns basic ingredients into a soothing bowl of Mexican-inspired deliciousness that's become my favorite quick dinner fix. The mix of soft shredded chicken, zesty green enchilada sauce, and gooey cheese makes a smooth texture and rich flavor that seems like hours of cooking when it's actually super easy to throw together.
I whipped this soup up during an especially busy week when I needed something that would cook itself while I was gone. My family loved it so much they asked for it again three times that month, and now it's our go-to comfort food for chilly nights and casual get-togethers.
Ingredients
- Boneless skinless chicken: 2.5 pounds forms the meaty backbone of this soup
- Green enchilada sauce: gives that signature Mexican taste try to grab one with roasted tomatillos for extra yum
- Chicken broth: brings richness while keeping the soup from getting too thick go for low sodium if you're watching your salt
- Half and half or heavy cream: adds that silky smoothness without going overboard
- Monterey jack cheese: melts smoothly with mild creaminess buy a block and grate it yourself for the best melt
- Cream cheese: thickens everything up with a nice tang make sure it's super soft before you mix it in
- Salsa verde: adds a bright zip and authentic flavor pick a good brand for best results
- Salt and pepper: to tweak the final taste just right
How To Make Green Chicken Enchilada Soup
- Create Your Foundation:
- Throw chicken, enchilada sauce, and broth into whatever you're cooking with. Slow cooker fans will let it bubble away for 6 to 8 hours on low until chicken falls apart at the slightest touch. Instant Pot users can pressure cook for 8 minutes plus 10 minutes natural release. Stovetop cooks should simmer gently until chicken turns totally tender.
- Pull Apart The Chicken:
- Take the chicken out of the liquid and grab two forks to tear it into bite-sized chunks. It should come apart with no effort if it's cooked right. Drop the shredded chicken back into the pot right away so it soaks up more flavor.
- Make It Creamy:
- Pour in the cream, add both cheeses, and mix in the salsa verde into your hot soup. Make sure your cream cheese is basically melting before you add it in to avoid getting annoying lumps. Stir slowly but well until every bit of cheese has melted completely.
- Finish The Flavor:
- Give it a taste and add salt and pepper as needed. This is when you can make it spicier with extra salsa verde or hot sauce if you want. Just remember the flavors grow stronger as the soup sits, so go a little lighter than perfect.
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The green enchilada sauce really makes this soup special. I once tried it with homemade sauce from fresh tomatillos, and wow, what a difference. My daughter, who usually picks around anything green, asked for more and called it her favorite soup ever. Watching her enjoy something so tasty and healthy made the extra work of making sauce from scratch totally worth it.
Slow Cooker Advantage
Using a slow cooker really shines with this soup. The long cooking time lets the chicken soak up all the green enchilada flavors, making everything taste more blended together. I also think slow cooked chicken comes out extra juicy and tender in this dish. On my busy days, I get everything ready the night before, stick the slow cooker insert in the fridge, and just pop it in the cooker base before I head out in the morning.
Storing and Freezing
This soup keeps really well in the fridge for up to 4 days if you put it in a container with a tight lid. The flavors actually get better overnight as they mix together. For freezing, I suggest leaving out all the dairy stuff cream, half and half, and cheeses and just freeze the chicken and sauce part. When you want to eat it, thaw it out and add the dairy parts fresh. This stops the weird texture stuff that happens when you freeze creamy soups.
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Make Ahead Strategy
For parties or crazy weeks, I often get parts of this soup ready early. You can cook and shred the chicken up to two days ahead, and mix together everything except the dairy and keep it in the fridge. About 30 minutes before you want to eat, put it all in a pot, warm it up gently, and then stir in the cream and cheeses. This trick saves tons of time but still gives you that fresh-made taste that makes everyone ask for seconds.
Topping Ideas
This soup tastes great by itself, but adding toppings makes it amazing. I love to create a topping bar when friends come over with diced avocado, fresh cilantro, thin radish slices, crunchy tortilla strips, sour cream, and lime wedges. This hands-on part makes dinner more fun, and everyone can fix their bowl just how they like it. For a full meal, add a simple green salad and some warm flour tortillas on the side.
Frequently Asked Questions
- → Can I swap chicken breasts for thighs?
For sure! Thighs bring more flavor and stay super tender, making them a great choice for this dish.
- → How can I make it spicier?
Want more kick? Toss in extra jalapenos, add hot sauce, or mix in spicier salsa verde. Want it mild? Just stick to milder sauce options.
- → Is there a vegetarian version?
Totally! Sub the chicken for diced veggies like zucchini, mushrooms, or bell peppers, and use veggie stock in place of chicken broth.
- → How can I stop cream cheese from clumping?
Make sure the cream cheese is softened. A quick zap in the microwave makes it blend seamlessly.
- → What are some good soup toppings?
Avocado, chopped cilantro, sour cream, green onions, or tortilla chips all make tasty additions.
- → Can I save and freeze leftovers?
Absolutely! Store it in freezer-safe containers for up to three months. Just heat slowly on the stove or in the microwave, stirring occasionally.