If you’re looking for a comforting, flavor-packed soup that’s easy to make and perfect for busy nights, this Green Chicken Enchilada Soup is the recipe for you! With a creamy, cheesy broth infused with green enchilada sauce, salsa verde, and tender shredded chicken, this soup will quickly become a household favorite. The best part? You can prepare it using your slow cooker, stovetop, or Instant Pot, making it an incredibly convenient dish for any night of the week.
The History and Origins of Green Chicken Enchilada Soup
Green Chicken Enchilada Soup draws inspiration from traditional Mexican cuisine, particularly from enchiladas verdes (green enchiladas), which are known for their tangy, slightly spicy, and creamy green sauce. The key ingredients in the dish—tomatillos, green chilies, and shredded chicken—are staples in many classic Mexican comfort foods.
The evolution of enchilada soup likely came from a desire to repurpose leftovers and create an easier, spoon-friendly version of the beloved enchiladas. Instead of layering tortillas and fillings, cooks began incorporating enchilada sauce, broth, and cream into a soup base, offering a hearty yet simplified way to enjoy the same flavors. This soup is particularly popular in Tex-Mex cuisine, where cheese and cream-based sauces are commonly used to create rich, indulgent meals.
One of the biggest advantages of this dish is its adaptability. Whether using a slow cooker, stovetop, or Instant Pot, this soup can be prepared effortlessly. Its combination of shredded chicken, cheese, and creamy broth makes it a favorite for those seeking comfort food with a Mexican twist. Additionally, many variations exist, including low-carb, dairy-free, and spicier versions, making it a versatile meal for all preferences.
Over time, Green Chicken Enchilada Soup has become a staple in meal prep, potlucks, and weeknight dinners, especially during the colder months when warm, nourishing meals are in demand. Its blend of savory, tangy, and creamy elements ensures that it remains a household favorite across various cultures and cooking styles.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of Monterey Jack cheese, cream cheese, and half and half creates a luscious, creamy texture.
- Versatile Cooking Methods: Make it in a slow cooker, Instant Pot, or on the stovetop, depending on your schedule.
- Full of Flavor: Green enchilada sauce and salsa verde add a tangy, slightly spicy depth of flavor.
- Perfect for Meal Prep: Makes 12 servings, so you’ll have plenty of leftovers for easy meals.
- Customizable Toppings: Add avocado, cilantro, sour cream, or crushed tortilla chips for extra texture and taste.
Ingredients
Scale: 1x | 2x | 3x
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half (or heavy cream)
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- Salt and pepper, to taste
How to Make Green Chicken Enchilada Soup
Slow Cooker Instructions:
- In a 6-quart slow cooker, add chicken breasts or thighs, green enchilada sauce, and chicken broth.
- Cook on low for 6 to 8 hours, until the chicken is tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add Monterey Jack cheese, cream cheese, half and half, and green salsa.
- Turn the slow cooker to warm and stir until the cheeses are fully melted.
- Taste and adjust seasoning with salt, pepper, and hot sauce (if desired).
- Serve hot with toppings like avocado, cilantro, green onions, and sour cream.
Instant Pot Instructions:
- Place chicken and 1 cup of broth in the Instant Pot.
- Cook on high pressure for 8 minutes, then allow a 10-minute natural release before quick releasing the remaining pressure.
- Remove chicken, shred it, and set aside.
- Set Instant Pot to Sauté (medium) and add the remaining broth, shredded chicken, green enchilada sauce, and salsa verde.
- Heat until warm, then add cheeses and half and half, stirring until everything is melted.
- Season to taste and serve with toppings.
Stovetop Instructions:
- In a large stockpot, add chicken and broth. Simmer until the chicken is cooked through and can be easily shredded.
- Remove chicken, shred it, and return it to the pot.
- Add green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa.
- Stir and heat until the soup is warm and the cheese is fully melted.
- Taste and adjust seasoning if necessary.
- Serve with additional toppings for extra flavor.
Topping Ideas
Customizing your soup with toppings can take it to the next level. Try these delicious additions:
- Avocado slices for a creamy texture
- Fresh cilantro for a burst of freshness
- Diced green onions for a slight crunch
- Sour cream for extra creaminess
- Crushed tortilla chips for added crunch
- Hot sauce for extra spice
- Queso fresco or crumbled Cotija cheese for more cheesiness
How to Store and Reheat
This soup makes plenty of servings, so storing leftovers properly will keep it fresh and delicious.
Storage:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months. Reheat before serving.
Reheating:
- Stovetop: Heat over low-medium heat, stirring occasionally until warm.
- Microwave: Heat in 1-minute increments, stirring between intervals.
Recipe Variations
Want to mix things up? Here are a few variations to try:
- Low-Carb/Keto-Friendly: Use full-fat dairy and omit any tortilla-based toppings.
- Extra Spicy: Add diced jalapeños or spicy salsa to the broth.
- Vegetarian: Replace chicken with white beans or roasted cauliflower.
- Tex-Mex Style: Add black beans, corn, and a squeeze of lime juice.
- Extra Protein: Stir in cooked quinoa or rice for a heartier meal.
Pairing Suggestions
This soup pairs beautifully with a variety of side dishes:
- Mexican Rice – A classic side that complements the flavors.
- Cheesy Quesadillas – Dip them right into the soup!
- Cornbread – Sweet, fluffy cornbread balances the spice.
- Crispy Taquitos – Adds a crunchy element to the meal.
How to Make It Low-Carb and Keto-Friendly
If you’re following a low-carb or keto diet, you’ll be pleased to know that Green Chicken Enchilada Soup can be easily modified to fit your nutritional needs without sacrificing its creamy, indulgent taste.
Simple Ingredient Swaps for a Low-Carb Version:
- Use Full-Fat Dairy: Instead of using half-and-half or milk, opt for heavy cream to maintain the richness while keeping the carb count low.
- Avoid Starchy Thickeners: Many soups use flour or cornstarch to thicken the broth. Instead, allow the cheese and cream cheese to naturally thicken the soup. If a thicker consistency is needed, a small amount of xanthan gum can be added.
- Skip the Store-Bought Enchilada Sauce: Many canned sauces contain added sugars and preservatives. Making a homemade low-carb green enchilada sauce with tomatillos, green chilies, garlic, and spices ensures a clean, keto-friendly version.
- Watch the Salsa Verde: Some brands add sugar, so opt for a low-carb salsa or make your own by blending tomatillos, jalapeños, and lime juice.
Keto-Friendly Toppings and Pairings:
- Avocado slices for extra healthy fats
- Sour cream to enhance creaminess
- Chopped jalapeños for added heat
- Grated cheddar or Monterey Jack cheese
- Crushed pork rinds instead of tortilla chips for crunch
With these simple modifications, you can enjoy a satisfying, rich, and creamy enchilada soup while staying within your low-carb goals. This version retains all the bold flavors but keeps carbs to a minimum, making it perfect for keto meal prep!
Best Side Dishes to Serve with Green Chicken Enchilada Soup
While this soup is delicious and filling on its own, pairing it with the right side dishes can take your meal to the next level. Whether you’re looking for a crunchy contrast, something warm and hearty, or a fresh, zesty balance, there are plenty of great options.
Crunchy and Crispy Sides:
- Tortilla Chips or Strips: A classic pairing, these add a satisfying crunch and can be used for dipping or topping the soup.
- Air-Fried Cheese Crisps: A keto-friendly option made by baking shredded cheese into crunchy chips.
- Mexican Cornbread: The sweet, slightly spicy flavor of cornbread complements the creamy soup beautifully.
Fresh and Zesty Sides:
- Mexican Street Corn Salad (Elote Salad): A creamy, cheesy corn salad with lime and chili powder for a fresh, zesty balance.
- Cilantro Lime Slaw: A crunchy cabbage slaw with lime juice, cilantro, and jalapeños brightens up the meal.
- Guacamole and Salsa: A bowl of fresh guacamole or chunky salsa makes an excellent, refreshing contrast.
Warm and Hearty Sides:
- Cheese Quesadillas: Grilled tortillas filled with melty cheese serve as the perfect dipping partner for the soup.
- Refried Beans or Black Beans: A protein-packed, fiber-rich side that makes the meal even heartier.
- Mexican Rice: Classic spiced rice with tomatoes and garlic pairs wonderfully with enchilada flavors.
No matter which sides you choose, serving them alongside this Green Chicken Enchilada Soup ensures a well-rounded, restaurant-quality meal!
How to Meal Prep and Store Leftovers
One of the best things about Green Chicken Enchilada Soup is that it’s perfect for meal prep and leftovers. Whether you want to make it ahead of time for a busy week or freeze extra portions for later, here’s how to store and reheat it properly.
Meal Prep Tips:
- Cook a Double Batch: Since this soup is freezer-friendly, consider making a large batch and storing portions for future meals.
- Use a Slow Cooker or Instant Pot: These cooking methods require minimal effort, making meal prep quick and easy.
- Pre-Chop Ingredients: If you’re making the soup fresh, having the chicken, cheese, and salsa ready to go will save time.
How to Store Leftovers:
- Refrigerator: Store in an airtight container for up to 4 days. The flavors continue to develop, making the soup even more delicious the next day!
- Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Be sure to leave some space in the container as liquids expand when frozen.
Best Ways to Reheat:
- Stovetop: Reheat on medium-low heat, stirring occasionally until warmed through. Add a splash of broth or cream if needed.
- Microwave: Heat in one-minute intervals, stirring between each interval to ensure even reheating.
- Slow Cooker: If frozen, thaw overnight in the refrigerator, then reheat on low for 1-2 hours.
With these tips, you can enjoy a delicious, ready-to-eat meal whenever you need a warm, comforting bowl of Green Chicken Enchilada Soup!
Nutritional Information
- Calories: 346 kcal per serving
- Protein: High-protein dish
- Carbs: Moderate (can be adjusted based on ingredients)
- Fat: Healthy fats from cheese and cream
This dish is gluten-free and can be modified to fit keto or low-carb diets.
Final Thoughts
Green Chicken Enchilada Soup is the ultimate comfort food, packed with creamy, cheesy goodness and a delicious, tangy green sauce. Whether you’re meal prepping for the week, serving a crowd, or just looking for something warm and hearty, this soup is a must-try!