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.
Ingredients
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2.5 lbs (1.1 kg) boneless skinless chicken breasts or thighs
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28 oz (790 g) green enchilada sauce
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24 oz (710 ml) chicken broth
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1 cup (240 ml) half and half or heavy cream
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2 cups (225 g) shredded Monterey Jack cheese
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4 oz (113 g) cream cheese, cubed and softened
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4 oz (113 g) green salsa (salsa verde)
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Salt and pepper, to taste
Instructions
Slow Cooker Method
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Add chicken, enchilada sauce, and broth to slow cooker. Cook on low for 6–8 hours.
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Shred chicken, return it to the pot.
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Stir in Monterey Jack, cream cheese, half and half, and salsa verde.
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Set to warm and stir until smooth.
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Season to taste.
Instant Pot Method
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Add chicken and 1 cup broth. Pressure cook on high for 8 min, natural release for 10.
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Shred chicken and return to pot.
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Set to sauté and add remaining broth, enchilada sauce, salsa, cheeses, and cream.
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Stir gently until melted and combined.
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Season to taste.
Stovetop Method
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Simmer chicken in broth until tender. Shred and return to pot.
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Add enchilada sauce, cream, cheeses, and salsa verde.
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Heat gently while stirring until smooth.
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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