Tasty Green Chicken Soup

This vibrant green enchiladas chicken soup takes the classic Mexican dish and transforms it into a soothing, velvety meal that packs all those bright south-of-the-border tastes without any fussing with tortillas. When tender chunks of chicken float in a thick, cheese-infused liquid packed with zesty green enchilada flavors, you get something way better than your regular chicken soup.

I whipped this up during a crazy week when I needed dinner to cook itself while I was gone all day. My folks were so blown away they asked for it three more times that same month, and now it's our favorite comfort food for everything from quick Tuesday meals to dinner parties with friends.

What You'll Need

• Boneless skinless chicken breasts or thighs: They're the main star here - thighs pack more flavor while breasts are a bit healthier
• Green enchilada sauce: Gives that key zingy, mildly hot kick that makes this soup stand out
• Chicken broth: Adds extra savory goodness while keeping everything from getting too thick
• Half and half or heavy cream: Makes everything smooth and dreamy
• Monterey Jack cheese: Turns all gooey without taking over the green chile flavors
• Cream cheese: Makes your soup extra thick and tangy to balance out the heat
• Green salsa verde: Adds a fresh pop and real Mexican flair that cuts through the richness
• Salt and pepper: They make all the other flavors pop

How To Make It

Slow Cooker Method:

Throw in the basics first. Drop your chicken, green enchilada sauce, and chicken broth into the slow cooker. The slow, low heat makes your chicken super soft while it soaks up all those tasty enchilada flavors. Let it go on Low for 6-8 hours depending on when you need dinner.

Make it rich and smooth. After the cooking's done, pull out the chicken and shred it with two forks. It'll fall apart super easy. Put the chicken back in and add your Monterey Jack, cream cheese, half and half, and green salsa. Switch to Warm so everything melts together without burning.

Get the flavor just right. Take a taste and add salt and pepper if needed. Go easy since the sauces already have salt in them. Dish it up in big bowls and top with chunky avocado, fresh cilantro, sliced green onions, and a blob of sour cream for the full deal.

Instant Pot Method:

Quick-cook the chicken. Toss chicken and 1 cup of broth in your Instant Pot. Lock the lid and cook on High for 8 minutes. Let it sit for 10 minutes before releasing the rest of the pressure. Take out your perfectly cooked chicken and shred it up.

Get the soup going. Turn on Sauté to medium. Put the shredded chicken back in with the rest of the broth, enchilada sauce, and salsa verde. Warm everything until it's just bubbling a bit.

Make it creamy and rich. Add your cheeses and half and half, stirring the whole time until everything melts into a nice, smooth soup. Don't stop stirring or the dairy might get weird. Taste it and add salt and pepper if needed before you serve it with your favorite toppings.

Stovetop Method:

Cook the chicken first. In a big pot, simmer chicken in broth until it's done all the way through. This usually takes about 20 minutes if your chicken pieces aren't too thick. Pull it out and shred it up.

Mix everything together. Put the shredded chicken back in the pot and add enchilada sauce, salsa verde, and all the dairy stuff. Keep the heat low so the milk and cheese don't break apart.

Melt it all together. Keep stirring while the cheese melts into the broth, making everything nice and silky. Add more salt and pepper if you need to and serve it right away with fresh toppings.

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The green enchilada sauce really makes this dish special. Store-bought works just fine, but last year I started making my own with roasted poblanos and tomatillos and wow what a difference. The homemade stuff adds this smoky depth that takes this soup from really good to mind-blowing. My hubby swears he can tell right away when I've made the sauce from scratch.

Prep Ahead Tips

This soup's perfect for planning ahead and actually tastes even better after sitting in the fridge overnight. Keep it in sealed containers for up to 4 days. If you want to freeze it, do that before you add any dairy. Just freeze the broth, chicken and enchilada sauce mixture, then mix in the cheeses and cream after you heat it back up. This stops that weird grainy texture you sometimes get with frozen milk products.

Mix It Up

If you're counting calories, swap the half and half for evaporated milk or even plain Greek yogurt to get that tang with less fat. Don't eat meat? Try firm tofu, white beans, or a mix of mushrooms and cauliflower instead of chicken while keeping all that creamy, flavorful goodness. Want more heat? Toss in a chopped jalapeño or some red pepper flakes while it cooks.

What To Eat With It

This soup can definitely stand alone as a full meal, but it also goes great with simple sides. Try a fresh green salad with cilantro-lime dressing for some crunch next to the creamy soup. Warm corn tortillas or a chunk of jalapeño cornbread are perfect for dipping. When friends come over, set out bowls of diced avocado, crushed tortilla chips, lime wedges, sliced radishes, chopped cilantro, and hot sauces so everyone can fix their soup just how they like it.

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This soup brings all those tasty enchilada flavors straight to your spoon, with just the right mix of creaminess and kick to warm you up. It's a complete meal that always gets rave reviews!

Frequently Asked Questions

→ Is canned enchilada sauce ok to use?

Absolutely! Grab a 28-ounce can of store-bought green enchilada sauce if you’re short on time. It’ll work perfectly and still taste amazing.

→ How do the cooking methods differ?

Using a slow cooker (6-8 hours) gives deep flavor while being hands-off. An Instant Pot speeds things up to just around 20 minutes total. Stovetop cooking gives you control but requires a little more attention.

→ Can I freeze the leftovers?

You can freeze it! Cool the soup first, then store it in freezer-safe containers, leaving room at the top for expansion. Eat within 2-3 months. Reheat gently on the stovetop or in the microwave after thawing in the fridge overnight.

→ What substitutes work for half-and-half?

For a richer option, try heavy cream. Whole milk works for a lighter version but will make it less creamy. You can also use full-fat coconut milk for a dairy-free choice with an excellent taste twist.

→ What toppings pair well with this soup?

Try adding avocado chunks, chopped cilantro, green onions, or sour cream. For crunch, go with crushed tortilla chips or shredded cheese. Add some lime juice for a fresh and zesty kick.

→ Could this soup get too spicy?

The spice level depends on your green enchilada sauce and salsa. The cream and cheese balance the heat. By using mild or hot versions, you get to control the spice, or you can add hot sauce for more heat!