Green Chicken Enchilada Soup
You’ll love this creamy, cheesy Green Chicken Enchilada Soup! Made with green enchilada sauce, salsa verde, melty cheese, and tender shredded chicken, it’s easy to make in your slow cooker, stovetop, or Instant Pot—perfect for busy nights!
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can have a delicious meal ready for your busy weeknights.
- Flavorful Ingredients: The combination of green enchilada sauce and salsa verde creates a rich and satisfying flavor that everyone will enjoy.
- Versatile Cooking Methods: Whether you prefer the slow cooker, stovetop, or Instant Pot, this recipe can fit into your cooking style.
- Perfect for Meal Prep: This recipe makes 12 servings, making it great for leftovers or meal prepping for the week ahead.
- Kid-Friendly Appeal: With its creamy texture and cheesy goodness, this soup is sure to please even the pickiest eaters.
Tools and Preparation
To make the best green chicken enchilada soup, you’ll need a few kitchen tools. Having the right equipment will ensure the cooking process is smooth and enjoyable.
Essential Tools and Equipment
- Slow Cooker
- Stovetop Pot
- Instant Pot
- Mixing Spoon
- Measuring Cups
Importance of Each Tool
- Slow Cooker: Perfect for hands-off cooking; just set it and forget it!
- Instant Pot: Great for quick cooking; significantly reduces meal prep time.
- Measuring Cups: Ensure accurate ingredient quantities for consistent results.
Ingredients
Protein and Broth
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
Cheeses
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese (cubed and softened – warm in the microwave if needed)
Sauces
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 4 ounces green salsa (salsa verde)
Creamy Elements
- 1 cup half and half or heavy cream
Seasoning
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup
Step 1: Prepare Your Chicken
- Place the boneless skinless chicken breasts or thighs in your slow cooker or pot.
- Pour in the chicken broth, covering the chicken completely.
Step 2: Add Sauces
- Pour in the green enchilada sauce followed by the salsa verde. Stir gently to combine.
Step 3: Cook Thoroughly
- If using a slow cooker, set it on low for about 6 hours or high for 3 hours until the chicken is tender.
- For stovetop methods, bring to a simmer over medium heat. Cover and cook until chicken is cooked through.
Step 4: Shred Chicken
- Remove cooked chicken from the pot. Use two forks to shred it into bite-sized pieces.
- Return shredded chicken back into the soup.
Step 5: Add Creaminess
- Stir in the half and half or heavy cream, along with the cream cheese. Mix well until everything is combined.
- Add salt and pepper to taste, adjusting based on your preference.
Step 6: Serve
- Ladle soup into bowls, top with extra cheese if desired, and enjoy your delicious green chicken enchilada soup!
This comforting dish is perfect for any occasion—whether it’s a cozy family dinner or a festive gathering with friends!
How to Serve Green Chicken Enchilada Soup
Serving green chicken enchilada soup is an opportunity to elevate your dish with complementary flavors and textures. Here are some delightful suggestions to enhance your meal.
Top with Fresh Ingredients
- Cilantro: Add a sprinkle of fresh cilantro for a burst of flavor.
- Sour Cream: A dollop of sour cream provides creaminess and tang.
- Avocado: Sliced or diced avocado lends a rich, buttery texture.
Pair with Crispy Toppings
- Tortilla Chips: Serve alongside crunchy tortilla chips for added crunch.
- Shredded Cheese: Top your soup with extra shredded cheese for indulgence.
- Lime Wedges: A squeeze of lime juice brightens up the flavors beautifully.
Create a Complete Meal
- Rice: Serve the soup over rice for a filling dish.
- Cornbread: Pairing with cornbread adds warmth and sweetness to the meal.
How to Perfect Green Chicken Enchilada Soup
To make your green chicken enchilada soup truly outstanding, consider these essential tips.
- Use Quality Ingredients: Fresh ingredients contribute significantly to the flavor.
- Adjust Spice Levels: Modify the heat by choosing mild or spicy green enchilada sauce based on your preference.
- Let It Simmer: Allowing the soup to simmer enables the flavors to meld beautifully.
- Experiment with Garnishes: Try different garnishes like jalapeños or radishes for variety.
Best Side Dishes for Green Chicken Enchilada Soup
Pairing side dishes with your green chicken enchilada soup can create a well-rounded meal. Here are some excellent options to consider.
- Mexican Rice: Fluffy rice seasoned with spices complements the soup well.
- Refried Beans: Creamy refried beans add richness and protein.
- Guacamole: Fresh guacamole enhances flavor and adds creaminess.
- Elote (Mexican Street Corn): Grilled corn coated in cheese and spices makes a tasty side.
- Garden Salad: A light salad adds freshness and balances the meal’s richness.
- Cheesy Quesadillas: Crispy quesadillas filled with cheese are perfect for dipping in the soup.
- Chips and Salsa: Classic tortilla chips paired with salsa provide a crispy snack before the main course.
Common Mistakes to Avoid
Making green chicken enchilada soup can be easy, but there are some common pitfalls to watch out for.
- Using the wrong chicken cuts: Choosing bone-in or skin-on chicken can lead to a greasy texture. Opt for boneless, skinless chicken breasts or thighs for the best results.
- Overcooking the chicken: Cooking it too long can result in dry chicken. Keep an eye on cooking times, especially if using a slow cooker or Instant Pot.
- Skipping seasoning: Not adding enough salt and pepper can make your soup bland. Taste and adjust seasonings throughout the cooking process for maximum flavor.
- Neglecting creaminess: Forgetting the cream cheese or half-and-half will affect the soup’s richness. Make sure to add these ingredients for that creamy finish.
- Using too much broth: Adding excessive broth can dilute the flavor. Stick to the recommended amount to maintain your soup’s delicious taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover green chicken enchilada soup in an airtight container.
- It will last for up to 4 days in the refrigerator.
Freezing Green Chicken Enchilada Soup
- Freeze in individual portions or one large container.
- It can be stored for up to 3 months without losing flavor.
Reheating Green Chicken Enchilada Soup
- Oven: Preheat to 350°F (175°C) and heat in a covered dish until warmed through.
- Microwave: Heat in a microwave-safe bowl, stirring every minute until hot.
- Stovetop: Warm over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making green chicken enchilada soup.
How can I make Green Chicken Enchilada Soup healthier?
You can use low-fat cream cheese or substitute half-and-half with Greek yogurt for a lighter option.
Can I make this soup in advance?
Yes! This soup tastes even better after sitting overnight as flavors meld together beautifully.
What toppings pair well with Green Chicken Enchilada Soup?
Consider adding avocado slices, fresh cilantro, or crushed tortilla chips for added texture and flavor!
Is Green Chicken Enchilada Soup gluten-free?
Yes, as long as you use gluten-free enchilada sauce and check all ingredient labels carefully.
Final Thoughts
This green chicken enchilada soup is not only creamy and cheesy but also incredibly versatile. You can customize it with your favorite toppings or adjust the spice level to suit your taste. Give it a try; it’s perfect for family dinners or cozy nights in!
Green Chicken Enchilada Soup
- Total Time: 6 hours 10 minutes
- Yield: Serves approximately 12 people 1x
Description
Indulge in the creamy goodness of Green Chicken Enchilada Soup, a delightful dish perfect for busy weeknights and cozy family dinners. Bursting with flavor from green enchilada sauce and salsa verde, this soup features tender shredded chicken and melty cheese, creating a comforting bowl that’s sure to please everyone. With minimal prep time and the flexibility to cook it in a slow cooker, stovetop, or Instant Pot, you’ll have a hearty meal ready in no time. Top it with fresh cilantro, avocado, or a dollop of sour cream for an extra touch that elevates this already irresistible recipe.
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- 1 recipe green enchilada sauce (or a 28-ounce can)
- 4 ounces salsa verde
- 1 cup half and half or heavy cream
- Salt and pepper to taste
Instructions
- Place chicken in slow cooker or pot; cover with chicken broth.
- Add green enchilada sauce and salsa verde; stir gently.
- Cook on low for about 6 hours or high for 3 hours until chicken is tender.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in half and half (or heavy cream) and cream cheese until combined.
- Season with salt and pepper to taste; serve warm.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker)
- Category: Main
- Method: Slow Cooker/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
