Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup – There’s something magical about the combination of green chilies, tender chicken, and creamy broth. Green Enchiladas Chicken Soup isn’t just another dish—it’s a warm embrace in a bowl, a gentle reminder of home no matter where you are. Let me take you on a little journey about how this soup became a staple in my kitchen.

It all started on a particularly crisp autumn day. The leaves were showing off their fiery hues, and the air carried that unmistakable smell of woodsmoke and impending winter. I was craving something hearty yet vibrant, something that could rival the colors of the season and warm me from the inside out. My mind wandered to the flavors of my favorite green enchiladas—earthy tomatillos, a hint of garlic, the slight kick of green chilies. But I wanted something cozier, something I could wrap my hands around while curled up on the couch with a good book.

That’s when this soup was born. It captures all the best parts of green enchiladas but with a twist. The base is a luscious, velvety broth infused with green enchilada sauce, making every sip a burst of tangy, savory goodness. Tender chunks of chicken float in the broth alongside bites of sweet corn and soft beans, adding a lovely contrast in texture. But the real star? The toppings. A dollop of sour cream, a sprinkle of sharp cheddar, some fresh cilantro, and a squeeze of lime—each bite feels like a little fiesta.

What I love most about this soup is its versatility. Feeling extra indulgent? Add some crumbled tortilla chips for crunch. Want to sneak in some greens? Toss in a handful of spinach or kale at the end. Hosting friends? Serve it with warm, buttery cornbread on the side. It’s a dish that adapts to the moment, just like a great friend who always knows what you need.

Now, every time I make Green Enchiladas Chicken Soup, I’m reminded of that perfect fall day and the simple joy of creating something new. It’s become my go-to comfort food, and I hope it brings a little comfort to your table too. So grab a spoon, cozy up, and let this soup do its magic. Trust me, you’re going to want seconds!

Why You’ll Love This Green Enchiladas Chicken Soup

This Green Enchiladas Chicken Soup is like a warm hug in a bowl. It’s packed with tender shredded chicken, a zesty kick from green enchilada sauce, and a creamy, velvety base that’s pure comfort. The best part? It’s a one-pot wonder that comes together quickly, making it perfect for busy weeknights or cozy weekends. Whether you’re a fan of bold flavors or looking for a new twist on classic comfort food, this soup will have you coming back for seconds (and maybe thirds!). Plus, it’s a great way to use up leftover chicken!

• Bold, Tangy Flavor: The green enchilada sauce adds a zesty, mildly spicy kick that elevates the soup from ordinary to extraordinary.
• Creamy Comfort: A rich, creamy broth makes it feel indulgent while still being easy to whip up.
• Quick and Easy: Perfect for busy nights, this soup comes together in under 30 minutes, using simple ingredients you likely already have on hand.
• Customizable: You can easily tweak the spice level, add veggies, or swap in your favorite toppings like avocado, cheese, or tortilla strips.
• One-Pot Meal: Minimal cleanup means more time to relax and enjoy!
• Crowd-Pleaser: It’s a hit with kids and adults alike, making it a great choice for family dinners or gatherings.

Ingredients for Green Enchiladas Chicken Soup

• Boneless Skinless Chicken Breasts or Thighs: Use either for a tender, protein-packed base.
• Green Enchilada Sauce: Homemade or store-bought for that tangy, zesty flavor.
• Chicken Broth: Adds depth and richness to the soup base.
• Half and Half or Heavy Cream: Creates a creamy, luscious texture.
• Shredded Monterey Jack Cheese: Melts beautifully for a velvety finish.
• Cream Cheese: Softened to blend seamlessly, adding a creamy tang.
• Green Salsa (Salsa Verde): A punch of bright, herby heat.
• Salt and Pepper: To season and balance flavors.

How To Make This Green Enchiladas Chicken Soup

Slow Cooker Instructions:

Step 1: Place chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker. Cook on Low for 6 to 8 hours.
Step 2: Remove chicken, shred, and return to slow cooker. Add jack cheese, cream cheese, half and half, and green salsa. Set to warm and stir until cheese is fully melted.
Step 3: Serve with toppings like avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

Step 1: Pressure cook chicken with 1 cup of broth on High for 8 minutes. Quick release after 10 minutes. Shred the chicken.
Step 2: Set to sauté medium. Add remaining broth, shredded chicken, green enchilada sauce, and green salsa. Heat through. Add cheeses and cream, stirring until melted.
Step 3: Adjust seasoning. Serve hot with your favorite toppings.

Stovetop Instructions:

Step 1: In a stockpot, simmer chicken in broth until cooked and shreddable. Shred and set aside.
Step 2: Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and salsa to the pot. Heat until cheese melts and soup is warm.
Step 3: Season to taste and serve with hot sauce or extra green salsa on the side. Enjoy!

Storage Options

This Green Enchiladas Chicken Soup stores like a champ! In the refrigerator, keep it in an airtight container for up to 4 days. When you’re ready to reheat, just warm it up on the stovetop or microwave, and it’s as good as fresh.

For longer storage, the freezer is your best friend. Freeze individual portions in freezer-safe containers for up to 3 months. When the craving hits, thaw overnight in the fridge and reheat to enjoy that creamy, zesty goodness anytime!

Variations and Substitutions

Looking to make this cozy Green Enchiladas Chicken Soup your own? Here are a few simple swaps and variations to suit your taste or what you have on hand:

• Protein Alternatives: Swap out the chicken for shredded turkey, ground beef, or even rotisserie chicken for a quick and flavorful option.
• Vegetarian Twist: Skip the meat and add hearty veggies like zucchini, corn, or even chickpeas for a plant-based version. You could also use jackfruit as a meat substitute!
• Spice Level: Prefer a milder soup? Use green chilies labeled as “mild” or reduce the amount of enchilada sauce. Love a kick? Add jalapeños or a pinch of cayenne pepper.
• Cheese Swap: While Monterey Jack is classic, feel free to experiment with Pepper Jack for added spice, or even a sharp cheddar for a richer flavor.
• Creaminess Factor: No cream cheese? Sour cream, plain Greek yogurt, or even a dollop of heavy cream will do the trick.

Let your creativity shine and tailor this soup to your cravings!

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Green Enchiladas Chicken Soup

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Servings: 6

Ingredients

• 2.5 pounds boneless skinless chicken breasts or thighs
• 1 recipe green enchilada sauce or a 28-ounce can store-bought
• 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

Instructions

• Slow Cooker:
• In a 6-quart slow cooker, combine chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
• Remove chicken, shred it, and return to the slow cooker. Add Monterey Jack cheese, cream cheese, half and half, and green salsa. Switch to the Warm setting and stir until the cheeses melt.
• Adjust seasoning with salt and pepper. Serve topped with avocado, cilantro, green onion, and sour cream.
• Instant Pot:
• Pressure-cook the chicken with 1 cup of broth on High for 8 minutes. Perform a quick release after 10 minutes and shred the chicken.
• Set the pot to Sauté (medium). Add the remaining broth, shredded chicken, enchilada sauce, and salsa. Heat until warm, then mix in cheeses, half and half, and green salsa. Stir until smooth.
• Taste and season as needed with salt and pepper.
• Stovetop:
• In a large stockpot, simmer chicken in chicken broth until fully cooked and tender. Shred the chicken.
• Add shredded chicken back to the pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat gently until cheese melts and soup is warm.
• Season with salt and pepper. Serve with optional toppings like green salsa, hot sauce, and sour cream. Enjoy!