Description

This Green Chicken Enchilada Soup is a creamy, cheesy, and comforting dish featuring tender shredded chicken simmered in a flavorful green enchilada sauce base. Enhanced with Monterey Jack cheese, cream cheese, and a touch of green salsa, this soup offers rich textures and vibrant flavors perfect for a cozy meal. You can prepare it using a slow cooker, Instant Pot, or stovetop, making it versatile and easy for any kitchen setup.

Ingredients

Protein

2.5 pounds boneless skinless chicken breasts or thighs

Liquids

24 ounces chicken broth
1 cup half and half or heavy cream

Cheeses

2 cups shredded Monterey Jack cheese
4 ounces cream cheese (cubed and softened)

Sauces & Seasonings

1 recipe green enchilada sauce or 28-ounce can store-bought sauce
4 ounces green salsa (salsa verde)
Salt and pepper to taste

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Instructions

Prepare Chicken: Add the chicken breasts or thighs to your cooking vessel along with the green enchilada sauce and chicken broth. This can be done in a slow cooker, Instant Pot, or stovetop pot depending on your preferred method.
Cook Chicken: If using a slow cooker, cook on low for 6 to 8 hours until the chicken is tender and easily shredded. For Instant Pot, cook on high pressure for 8 minutes with 1 cup broth, then perform a 10-minute natural release before shredding. On the stovetop, simmer the chicken in broth until fully cooked and shreddable.
Shred Chicken: Remove the chicken from the cooking vessel and shred it finely using two forks.
Combine Ingredients: Return the shredded chicken to the cooking vessel. Add Monterey Jack cheese, softened cream cheese, half and half, and green salsa. Stir well to combine and heat gently until the cheeses melt and the soup is creamy.
Season and Adjust: Taste the soup and season with salt and pepper as needed. Add hot sauce or additional salsa verde to customize the spice and flavor level to your liking.
Serve: Ladle the hot soup into bowls and enjoy a creamy, cheesy, and flavorful green chicken enchilada soup that’s perfect as a hearty lunch or dinner.

Notes

You can use either chicken breasts or thighs based on preference; thighs provide a richer flavor and more tenderness.
If using store-bought green enchilada sauce, choose a good quality one for best flavor.
Softening the cream cheese before adding helps it melt smoothly into the soup.
Adjust the thickness of the soup by adding more broth or cream to suit your desired consistency.
For added garnishes, consider topping with fresh cilantro, sliced avocados, or tortilla strips.
This soup freezes well—store leftovers in an airtight container for up to 3 months.