There’s a reason this green enchilada chicken soup went viral—it’s cozy, creamy, and packed with flavor! Tender shredded chicken, rich enchilada sauce, melty Monterey Jack and cream cheese, plus a touch of salsa verde make it the perfect balance of comfort and spice. Bonus: it’s high-protein and low-carb!
This recipe works on the slow cooker, stovetop, or Instant Pot, making it perfect for busy weeknights or meal prep.
Ingredients
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 28 oz store-bought)
- 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
- Optional garnish: avocado, cilantro, green onion, sour cream
Instructions
Slow Cooker Method:
- Add chicken, green enchilada sauce, and chicken broth to a 6-quart slow cooker.
- Cook on Low for 6–8 hours, or until chicken is tender. Remove and shred.
- Return shredded chicken to the pot. Add half and half, cheeses, and salsa. Stir until melted and creamy.
- Adjust seasoning with salt, pepper, or extra salsa to taste.
Instant Pot Method:
- Add chicken, enchilada sauce, and 1 cup broth to the Instant Pot. Cook on high pressure for 8 minutes. Quick release.
- Shred the chicken. Add remaining broth, cheeses, and salsa. Stir until melted and creamy. Season to taste.
Stovetop Method:
- In a large pot, simmer chicken with broth and enchilada sauce until tender. Remove and shred.
- Return chicken to the pot and stir in half and half, cheeses, and salsa. Heat until creamy. Adjust seasoning.
Tips & Variations
- Spicy: Add jalapeños, chili flakes, or hot sauce.
- Veggie boost: Toss in zucchini, mushrooms, spinach, or riced cauliflower.
- Dairy-free: Swap cream cheese with a plant-based alternative, and use oat milk or coconut milk.
- Keto-friendly: Use heavy cream, extra cheese, and avocado for added fat.
- Vegetarian: Substitute chicken with white beans or chickpeas and use vegetable broth.
Serving Suggestions
- Garnish with avocado, sour cream, cilantro, or green onions.
- Serve with crushed tortilla chips for added crunch.
This green enchilada chicken soup is cozy, creamy, and endlessly customizable—a must-make for soup lovers!