Green Chicken Enchilada Soup: Your New Favorite Creamy Comfort Food

Let me just say it—this green chicken enchilada soup is the creamy, cheesy hug you didn’t know your dinner table needed. We’ve all had those evenings when the thought of making a big meal feels impossible (especially after a long day of wrangling kids, emails, or both). That’s when this easy dinner recipe swoops in like a hero in a slow cooker.

It’s rich and satisfying without being too heavy. The green enchilada sauce adds a mild heat, while melty Monterey Jack and cream cheese bring that cozy, creamy soup texture we all crave. Whether you make it in the slow cooker, Instant Pot, or on the stovetop, it’s practically effortless and completely delicious.

Why You’ll Love This Green Chicken Enchilada Soup

If you’re a fan of cheesy chicken soup, you’re in for a treat. This version has that Tex-Mex magic that’s bold without being too spicy. It’s perfect for chilly evenings, weeknight meals, or anytime you want comfort in a bowl.

And let’s talk versatility—it works beautifully for meal prep, is freezer-friendly, and goes from basic to fiesta with toppings like avocado, sour cream, or tortilla strips.

Ingredients You’ll Need

• 2.5 lbs (1.1 kg) boneless skinless chicken breasts or thighs
• 28 oz (790 g) green enchilada sauce (or homemade)
• 24 oz (710 ml) chicken broth
• 1 cup (240 ml) half and half or heavy cream
• 2 cups (225 g) shredded Monterey Jack cheese
• 4 oz (113 g) cream cheese, cubed and softened
• 4 oz (113 g) green salsa (salsa verde)
• Salt and pepper to taste

How to Make It 3 Ways

Slow Cooker Method

1. Add chicken, enchilada sauce, and chicken broth to a 6-quart slow cooker.
2. Cook on low for 6–8 hours until chicken is tender enough to shred.
3. Remove, shred, and return chicken to the pot.
4. Stir in Monterey Jack, cream cheese, half and half, and salsa verde.
5. Set slow cooker to warm and stir until everything is melty and smooth.
6. Season with salt, pepper, and a splash of hot sauce if desired.

Instant Pot Method

1. Add chicken and 1 cup of broth to your Instant Pot. Seal and cook on high pressure for 8 minutes.
2. Let pressure release naturally for 10 minutes, then quick release.
3. Shred the chicken and return it to the pot.
4. Set to sauté and stir in remaining broth, enchilada sauce, salsa, cheeses, and cream.
5. Heat gently until everything is combined and creamy.
6. Adjust seasoning to taste.

Stovetop Method

1. Simmer chicken in broth in a large stockpot until tender.
2. Remove, shred, and return chicken to the pot.
3. Add enchilada sauce, half and half, cheeses, and salsa verde.
4. Heat on medium, stirring until smooth and creamy.
5. Season and serve.

Creamy Cooking Tips

• Don’t boil once the dairy is added. Keep it gentle so the cheese melts smoothly.
• Shred the chicken finely so it mixes evenly throughout the soup.
• Want a spicier kick? Stir in a chopped jalapeño or a few dashes of hot sauce.
• If your soup thickens too much, just add a splash of broth to loosen it up.

From Olivia’s Kitchen

This recipe was born on one of those “what can I make with what’s in the fridge” nights—and it’s been a regular ever since. I love that it hits all the comforting notes of a traditional enchilada, without the effort of assembling a casserole.

It’s also one of those magical meals everyone in the family agrees on (even my picky eater, who usually declares anything green suspicious). The best part? Leftovers are even better the next day, making it my go-to when I want dinner AND lunch handled in one pot.

What to Serve With Green Chicken Enchilada Soup

Pile on the toppings! Try crushed tortilla chips, shredded cheese, avocado slices, chopped cilantro, or a dollop of sour cream.

Pair it with a fresh side salad or warm cornbread for a full meal. Hosting guests? Serve it as a starter to a Mexican-themed dinner night. It’s flexible, filling, and fabulous.

How to Store and Reheat

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Want to freeze it? Absolutely. Just skip the dairy when freezing and add it in after thawing and reheating to keep the texture creamy and smooth.

FAQs

Can I use rotisserie chicken instead?

Yes! Skip the initial cooking step and stir in shredded rotisserie chicken with the cheeses and cream.

Can I make this soup dairy-free?

You can try using a dairy-free cream cheese and unsweetened almond milk. The flavor will change a bit but still be delicious.

What’s the difference between green enchilada sauce and salsa verde?

Enchilada sauce is smoother and more savory; salsa verde has a brighter, tangier flavor. This soup uses both for balance.

Can I add veggies to this soup?

Sure! Corn, bell peppers, or zucchini would be tasty and add texture.

A Creamy Ending

This green chicken enchilada soup brings big flavor without big effort—a rare and wonderful thing in the world of weeknight dinners. It’s hearty, satisfying, and endlessly customizable. Plus, it checks every box: easy dinner recipe, cozy creamy soup, and a kid-approved cheesy chicken soup that’ll have everyone coming back for seconds.

So next time you’re craving something warm and comforting but don’t want to work too hard, let this soup be your delicious answer.

Discover more delicious recipes by following me on Facebook and Pinterest.

Green Chicken Enchilada Soup

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• Author: Amanda Thompson
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Green Chicken Enchilada Soup is a rich, creamy, and cheesy Tex-Mex comfort dish that’s perfect for weeknight dinners. Made with tender shredded chicken, green enchilada sauce, salsa verde, cream cheese, and Monterey Jack, it delivers bold flavor in a cozy bowl. Easily made in a slow cooker, Instant Pot, or stovetop, it’s hearty, freezer-friendly, and family-approved.

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Ingredients

Scale 1x2x3x

• 2.5 lbs (1.1 kg) boneless skinless chicken breasts or thighs

• 28 oz (790 g) green enchilada sauce

• 24 oz (710 ml) chicken broth

• 1 cup (240 ml) half and half or heavy cream

• 2 cups (225 g) shredded Monterey Jack cheese

• 4 oz (113 g) cream cheese, cubed and softened

• 4 oz (113 g) green salsa (salsa verde)

• Salt and pepper, to taste

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Instructions

Slow Cooker Method

1. Add chicken, enchilada sauce, and broth to slow cooker. Cook on low for 6–8 hours.

2. Shred chicken, return it to the pot.

3. Stir in Monterey Jack, cream cheese, half and half, and salsa verde.

4. Set to warm and stir until smooth.

5. Season to taste.

Instant Pot Method

1. Add chicken and 1 cup broth. Pressure cook on high for 8 min, natural release for 10.

2. Shred chicken and return to pot.

3. Set to sauté and add remaining broth, enchilada sauce, salsa, cheeses, and cream.

4. Stir gently until melted and combined.

5. Season to taste.

Stovetop Method

1. Simmer chicken in broth until tender. Shred and return to pot.

2. Add enchilada sauce, cream, cheeses, and salsa verde.

3. Heat gently while stirring until smooth.

4. Adjust seasoning before serving.

Notes

Do not boil the soup after adding dairy to prevent curdling.

Use rotisserie chicken for an even quicker meal.

Add vegetables like corn or zucchini for more texture.

Freeze before adding dairy, then stir in after reheating for the best texture.

Top with tortilla chips, avocado, or cilantro for a fiesta feel.

• Prep Time: 10 minutes
• Cook Time: 30 minutes (approximate, varies by method)
• Category: Soup
• Method: Slow Cooker / Instant Pot / Stovetop
• Cuisine: Tex-Mex