You’ll love this creamy, cheesy green chicken enchilada soup! Made with vibrant green enchilada sauce and salsa verde, it combines melty cheese and tender shredded chicken to create a dish that is sure to please any crowd. This recipe is perfect for busy weeknights or cozy family gatherings. The unique combination of flavors will make your taste buds dance, while the ease of preparation keeps you coming back for more.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can set this hearty soup on the stove or in the slow cooker and let it do its magic.
- Versatile Cooking Methods: Whether you prefer using a slow cooker, stovetop, or Instant Pot, this recipe adapts to your needs.
- Creamy and Cheesy Delight: The combination of cream cheese and Monterey Jack cheese makes every spoonful rich and satisfying.
- Family-Friendly Meal: Packed with flavor and protein, this soup is a hit with both kids and adults alike.
- Meal Prep Friendly: Make a large batch for easy leftovers that reheat beautifully throughout the week.
Tools and Preparation
To make your cooking experience smooth and enjoyable, gather the following tools before you start making your green chicken enchilada soup.
Essential Tools and Equipment
- Slow cooker
- Large pot or Dutch oven
- Ladle
- Measuring cups
Importance of Each Tool
- Slow cooker: This allows you to prepare the soup effortlessly while enjoying your day. Simply set it up and let it cook!
- Large pot or Dutch oven: Ideal for stovetop cooking, ensuring even heating for perfectly cooked ingredients.
- Ladle: Makes serving easy and mess-free, helping you scoop out the perfect amount every time.
Ingredients
Chicken
- 2.5 pounds boneless skinless chicken breasts or thighs
Sauce and Broth
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
Creamy Components
- 1 cup half and half or heavy cream
- 4 ounces cream cheese (cubed and softened – warm in the microwave if needed)
Cheese
- 2 cups shredded Monterey Jack cheese
Flavor Boosters
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup – Creamy and Cheesy!
Step 1: Prepare the Chicken
- Place the boneless skinless chicken breasts or thighs in your slow cooker or large pot.
- Season with salt and pepper to taste.
Step 2: Add Sauce Ingredients
- Pour in the green enchilada sauce, followed by the chicken broth. Stir gently to combine.
Step 3: Cook Your Soup
- If using a slow cooker, cover and cook on low for 6-8 hours or high for 3-4 hours. For stovetop cooking, bring to a simmer over medium heat.
Step 4: Shred the Chicken
- Once cooked through, remove the chicken from the pot. Shred with two forks before returning it to the soup.
Step 5: Stir in Creamy Elements
- Add in the half and half or heavy cream, along with the cream cheese. Stir until well combined and creamy.
Step 6: Finish with Cheese and Salsa Verde
- Finally, stir in the shredded Monterey Jack cheese and salsa verde. Mix until melted into a creamy delight!
Now you’re ready to serve this delicious green chicken enchilada soup! Enjoy every cheesy bite!
How to Serve Green Chicken Enchilada Soup – Creamy and Cheesy!
Serving this Green Chicken Enchilada Soup can elevate your meal experience. Whether you’re hosting a gathering or enjoying a cozy night in, there are plenty of ways to make it even more enjoyable.
With Toppings
- Sour Cream: A dollop adds a creamy contrast to the rich soup.
- Chopped Cilantro: Fresh cilantro gives a burst of flavor and color.
- Avocado Slices: Creamy avocado enhances the soup’s texture and taste.
With Tortilla Chips
- Crispy Chips: Serve with baked tortilla chips for added crunch.
- Cheese Dust: Sprinkle some cheese on top of the chips for an extra cheesy bite.
As a Main Course
- With Rice: Serve over cooked rice for a heartier meal option.
- With Cornbread: Pair with cornbread for a comforting Southern twist.
In Bread Bowls
- Bread Bowls: Hollow out bread rolls to serve the soup for fun presentation.
How to Perfect Green Chicken Enchilada Soup – Creamy and Cheesy!
Perfecting your Green Chicken Enchilada Soup is all about the details. Here are some tips to ensure your soup comes out creamy and cheesy every time.
- Use Quality Ingredients: Fresh chicken and homemade sauce will enhance the flavor significantly.
- Don’t Rush Cooking Time: Allow enough time for flavors to meld; slow cooking yields the best results.
- Adjust Seasonings Last: Taste before adding salt or pepper to avoid over-seasoning.
- Add Cheese Gradually: Stir in cheese in batches for even melting and creaminess.
Best Side Dishes for Green Chicken Enchilada Soup – Creamy and Cheesy!
Pairing side dishes with your Green Chicken Enchilada Soup can round out your meal beautifully. Here are some excellent options:
- Mexican Rice: Fluffy rice cooked with spices complements the soup’s bold flavors.
- Guacamole: Creamy guacamole adds richness and works well as a dip with tortilla chips.
- Pico de Gallo: Fresh salsa adds brightness and crunch, perfect as a topping or side.
- Corn on the Cob: Grilled or boiled corn provides sweetness that balances the savory soup.
- Black Beans: Rich black beans offer protein and texture; serve them alongside or mixed in.
- Salad with Lime Dressing: A light salad dressed with lime adds freshness that contrasts nicely with the soup.
Common Mistakes to Avoid
Making green chicken enchilada soup can be a breeze, but a few common missteps can affect your final dish. Here are some mistakes to avoid:
Skipping the seasoning – Not adding enough salt and pepper can leave your soup bland. Always taste as you go and adjust the seasoning accordingly.
Overcooking the chicken – If you cook the chicken too long, it can become dry. Aim for tender, juicy pieces by monitoring the cooking time closely.
Using cold cream cheese – Adding cold cream cheese can create lumps in your soup. Make sure to soften it first, either at room temperature or by warming it briefly in the microwave.
Forgetting to shred the chicken – Leaving the chicken whole will make it hard to enjoy in soup form. Shred it after cooking for better consistency and flavor distribution.
Not using enough cheese – Cheese is key to achieving that creamy, cheesy goodness! Don’t skimp on the monterey jack; it enhances both flavor and texture.
Neglecting to blend flavors – If you don’t let the soup simmer long enough, the flavors may not meld properly. Give your soup time to develop its rich taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 4 days.
- Let the soup cool completely before refrigerating to maintain freshness.
Freezing Green Chicken Enchilada Soup – Creamy and Cheesy!
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container for expansion during freezing.
Reheating Green Chicken Enchilada Soup – Creamy and Cheesy!
- Oven – Reheat in a preheated oven at 350°F for about 20 minutes until warmed through.
- Microwave – Heat in a microwave-safe bowl, stirring every minute until hot.
- Stovetop – Simmer on medium heat, stirring occasionally until heated evenly.
Frequently Asked Questions
Here are some common questions about making green chicken enchilada soup:
What is Green Chicken Enchilada Soup?
Green chicken enchilada soup is a creamy and cheesy dish made with shredded chicken, green enchilada sauce, and various seasonings. It’s perfect for cozy meals!
Can I make this soup spicy?
Yes! You can add diced jalapeños or a splash of hot sauce while cooking to kick up the heat level according to your taste preference.
How can I customize this recipe?
Feel free to add ingredients like black beans, corn, or avocado for extra flavor and nutrition. You can also switch up the cheese variety!
Is this recipe keto-friendly?
Absolutely! This green chicken enchilada soup is low in carbs, making it a great option for those following a keto diet.
How long does it take to prepare?
The prep time is just about 10 minutes, but if using a slow cooker, total cook time will be around 6 hours on low heat.
Final Thoughts
This green chicken enchilada soup is sure to be a hit with its creamy texture and cheesy goodness. It’s versatile too—feel free to add your favorite toppings or ingredients! Try this recipe today for a comforting meal that warms both body and soul.
Green Chicken Enchilada Soup – Creamy and Cheesy!
Indulge in the comforting flavors of our Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender shredded chicken with a vibrant green enchilada sauce and rich cheeses, creating a creamy masterpiece that warms the soul. Perfect for busy weeknights or cozy family gatherings, this recipe is both easy to prepare and packed with flavor—sure to become a family favorite. With versatile cooking options like slow cooker, stovetop, or Instant Pot, you can enjoy this creamy soup any way you prefer. Top it off with fresh garnishes for an even more delicious experience!
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker)
- Total Time: 6 hours 10 minutes
- Yield: Approximately 6 servings
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Ingredients
- 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
- 4 ounces cream cheese (cubed)
- 2 cups shredded Monterey Jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Place the chicken in your slow cooker or large pot, seasoning with salt and pepper.
- Pour in the green enchilada sauce and chicken broth; stir gently.
- Cook on low for 6-8 hours (or high for 3-4 hours) if using a slow cooker or simmer over medium heat on the stovetop.
- Shred the cooked chicken with two forks and return it to the pot.
- Stir in half and half (or heavy cream) and cream cheese until creamy.
- Mix in shredded Monterey Jack cheese and salsa verde until melted.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
