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Green Chicken Enchilada Soup

A delicious and comforting soup that combines the flavors of traditional enchiladas, customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

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

Method
 

Slow Cooker Method
  1. In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
  2. Remove the chicken, shred it, and return it to the slow cooker.
  3. Add shredded Monterey Jack cheese, cream cheese, half and half, and green salsa. Stir until the cheeses melt.
  4. Adjust seasoning with salt, pepper, hot sauce, or additional salsa. Serve with toppings like avocado, cilantro, green onion, and sour cream.
Instant Pot Method
  1. Add chicken and 1 cup of broth to the Instant Pot. Cook on High Pressure for 8 minutes, then quick-release after 10 minutes.
  2. Remove chicken, shred it, and set the Instant Pot to Saute on medium.
  3. Add remaining broth, shredded chicken, enchilada sauce, salsa, and heat through.
  4. Stir in cheeses and remaining ingredients until melted. Add salt and pepper as needed, and serve with your favorite toppings.
Stovetop Method
  1. In a large stockpot, add chicken and broth. Simmer until the chicken is cooked and shred-ready.
  2. Shred chicken and return it to the pot with enchilada sauce, half and half, shredded cheese, cream cheese, and green salsa.
  3. Stir and heat until soup is warmed and cheese is melted. Season as desired.
  4. Serve with extra green salsa, hot sauce, and sour cream on the side. Add additional toppings as desired.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to four days. To reheat, warm it on the stovetop or in the microwave until hot. If you want to keep it longer, freeze it for up to three months. For a spicier soup, add jalapeños or extra green salsa.