You’ll love this creamy, cheesy Green Chicken Enchilada Soup! Made with vibrant green enchilada sauce and salsa verde, this soup brings rich flavors to your table. It’s perfect for busy weeknights when you need something quick and delicious. Whether served for dinner or as a comforting lunch, this dish is sure to impress friends and family alike!

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Why You’ll Love This Recipe

Easy to Prepare: With simple ingredients and straightforward steps, this soup comes together quickly, even on the busiest days.
Flavorful Comfort: The combination of creamy cheese and zesty green salsa makes every spoonful delightful.
Versatile Serving Options: Enjoy it as a main course or as a starter for your next gathering—this soup fits any occasion!
Meal Prep Friendly: Make a big batch ahead of time and store leftovers for quick meals throughout the week.
Customizable Ingredients: Feel free to add your favorite toppings like avocado or cilantro for an extra flavor boost.

Tools and Preparation

To make the cooking process smooth and enjoyable, having the right tools is essential. Here’s what you’ll need to prepare your delicious soup.

Essential Tools and Equipment

Slow cooker
Large pot (for stovetop method)
Instant Pot (if using)
Wooden spoon
Measuring cups

Importance of Each Tool

Slow cooker: Perfect for allowing flavors to meld over several hours without constant attention.
Large pot: Ideal for stovetop cooking when you want a quicker option.
Instant Pot: Speeds up the cooking process significantly while retaining moisture and flavor.

Ingredients

Main 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
2 cups shredded monterey jack cheese
4 ounces cream cheese (cubed and softened – warm in the microwave if needed)
4 ounces green salsa (salsa verde)
salt and pepper to taste

How to Make Green Chicken Enchilada Soup

Step 1: Prepare the Chicken

Place the boneless skinless chicken in your slow cooker or large pot.
Add salt and pepper to taste.

Step 2: Combine the Sauces

Pour in the green enchilada sauce and chicken broth over the chicken.
Stir gently to combine all ingredients.

Step 3: Cook Your Soup

If using a slow cooker, cover and cook on low for about 6 hours or until chicken is tender.
For stovetop cooking, bring the mixture to a boil, then reduce heat and let simmer for about 30 minutes.

Step 4: Shred the Chicken

Once cooked, remove the chicken from the pot.
Shred it using two forks before returning it back into the soup.

Step 5: Add Creamy Ingredients

Stir in half-and-half or heavy cream along with cream cheese until well blended.
Mix in shredded monterey jack cheese until melted.

Step 6: Final Touches

Add green salsa (salsa verde) into the soup.
Taste and adjust seasoning as necessary before serving.

Enjoy this delightful Green Chicken Enchilada Soup hot with your favorite toppings!

How to Serve Green Chicken Enchilada Soup

Serving green chicken enchilada soup is a delightful experience. This creamy and cheesy dish can be enjoyed in various ways to enhance its flavor and presentation.

Top it Off

Avocado slices – Add fresh avocado for a creamy texture.
Chopped cilantro – A sprinkle of cilantro gives a burst of freshness.
Sour cream – A dollop of sour cream adds tanginess and richness.

Add Some Crunch

Tortilla strips – Crispy tortilla strips provide a satisfying crunch.
Crushed tortilla chips – Crushed chips add flavor and texture contrast.
Lime wedges – Squeeze lime juice for an extra zing.

Pair with Sides

Cornbread – Serve warm cornbread for a sweet complement.
Mexican rice – Fluffy rice pairs well with the soup’s flavors.
Salad – A light salad balances the richness of the soup.

How to Perfect Green Chicken Enchilada Soup

To make your green chicken enchilada soup truly exceptional, consider these helpful tips.

Use quality ingredients – Fresh chicken and homemade enchilada sauce elevate the taste.
Adjust spice levels – Feel free to add jalapeños or chili powder for more heat.
Slow cook for flavor – Letting it simmer longer enhances the depth of flavor.
Blend for creaminess – For a smoother texture, blend half of the soup before serving.
Experiment with cheeses – Try pepper jack or queso fresco for different flavors.

Best Side Dishes for Green Chicken Enchilada Soup

Complement your green chicken enchilada soup with these delicious side dishes that enhance your meal.

Mexican Street Corn – Tossed in lime, chili, and cheese; it’s a flavorful addition.
Refried Beans – Creamy refried beans add protein and richness to your table.
Guacamole – Fresh guacamole brings an irresistible creamy element alongside the soup.
Pico de Gallo – A fresh salsa made from tomatoes, onions, and cilantro adds brightness.
Cilantro Lime Rice – Fluffy rice infused with lime complements the dish beautifully.
Cheesy Garlic Breadsticks – Warm breadsticks offer a perfect dippable option.

Common Mistakes to Avoid

Making green chicken enchilada soup can be a delight, but there are some common mistakes that can affect the final taste and texture.

Using store-bought sauce without tasting: Always taste your green enchilada sauce before adding it. Some brands can be overly salty or bland. Adjust seasoning as needed for the best flavor.
Ignoring ingredient temperatures: Ensure cream cheese is softened before mixing. Cold cream cheese can create lumps in your soup. Warm it in the microwave for 10-15 seconds if needed.
Overcooking the chicken: Cooking chicken for too long can make it dry. Use a meat thermometer to check doneness or cook just until tender. This ensures juicy chicken in your soup.
Not adjusting for spiciness: Different salsa verdes vary in heat level. Start with a small amount and add more to suit your spice preference.
Skipping garnishes: Garnishes add flavor and visual appeal. Don’t skip toppings like cilantro, avocado, or lime juice; they enhance the overall experience.

Storage & Reheating Instructions

Refrigerator Storage

Store leftovers in an airtight container.
Green chicken enchilada soup lasts up to 4 days in the fridge.

Freezing Green Chicken Enchilada Soup

Use a freezer-safe container or heavy-duty freezer bag.
The soup can be frozen for up to 3 months.

Reheating Green Chicken Enchilada Soup

Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish, cover, and heat for about 20 minutes until warm.
Microwave: Heat in short intervals (1-2 minutes), stirring between sessions until heated through.
Stovetop: Warm over medium heat, stirring occasionally until hot.

Frequently Asked Questions

What is Green Chicken Enchilada Soup?

Green chicken enchilada soup is a creamy, cheesy dish made with shredded chicken, green enchilada sauce, and various spices. It’s perfect for cozy dinners.

How do I customize my Green Chicken Enchilada Soup?

You can add vegetables like corn or bell peppers for extra nutrition. Adjusting the cheese type or adding beans also changes the flavor profile.

Can I make this soup spicy?

Absolutely! Add jalapeños or use a spicier salsa verde to increase the heat level according to your preference.

How long can I store Green Chicken Enchilada Soup?

You can keep it refrigerated for up to 4 days or freeze it for up to 3 months without losing flavor.

Final Thoughts

This green chicken enchilada soup is not only creamy and cheesy but also incredibly versatile. You can easily customize it by adding your favorite ingredients or adjusting spice levels. Try this recipe today and enjoy its comforting flavors!

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Green Chicken Enchilada Soup

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Author: Cara
Total Time: 6 hours 15 minutes
Yield: Serves approximately 6 people 1x

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Description

Indulge in the comforting warmth of Green Chicken Enchilada Soup, a delightful blend of creamy cheese, tender chicken, and zesty green enchilada sauce. This quick and easy recipe is perfect for busy weeknights when you crave something satisfying yet simple to prepare. With its rich flavors, this soup serves as an impressive meal for family gatherings or a cozy lunch for one. Customize it with your favorite toppings like avocado, cilantro, and crispy tortilla strips to elevate every spoonful. Enjoy this hearty dish that promises to become a staple in your home.

Ingredients

Scale

2.5 pounds boneless skinless chicken breasts or thighs
1 recipe green enchilada sauce (or 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)
4 ounces green salsa (salsa verde)
Salt and pepper to taste

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Instructions

Place chicken in a slow cooker or large pot. Season with salt and pepper.
Pour in the green enchilada sauce and chicken broth, stirring gently.
For slow cooking, cover and cook on low for about 6 hours; for stovetop, bring to a boil then simmer for 30 minutes.
Shred the cooked chicken with two forks before returning it to the soup.
Stir in half-and-half or cream, cream cheese, and Monterey Jack cheese until melted.
Add salsa verde and adjust seasoning before serving.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow cooking
Cuisine: Mexican