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This Green Enchiladas Chicken Soup drives my family absolutely wild. It's this amazing mix of smooth, rich texture and Mexican taste that just hugs you from inside. I'm a big fan of how flexible it is – you can throw it together in your slow cooker, whip it up in the Instant Pot, or cook it right on your stovetop. And the best part? It's low in carbs but loaded with protein, so I don't mind grabbing another bowl.
Ingredients You'll Want
- Chicken: Go for boneless, skinless thighs or breasts.
- Green Enchilada Sauce: Pick up some from the store or make your own (28 oz).
- Chicken Broth: This builds your tasty foundation.
- Half and Half: Want it richer? Try heavy cream instead.
- Monterey Jack Cheese: Grab a block and shred it yourself for smoother melting.
- Cream Cheese: Cut into small cubes and softened for that silky touch.
- Green Salsa: Brings a tangy kick you can tweak to your liking.
- Seasonings: Add salt and pepper how you like it.
- Topping Ideas: Avocado chunks, fresh cilantro, chopped green onion, a spoonful of sour cream.
Cooking Steps
- Step 1: Slow Cook
- Toss chicken, enchilada sauce, and broth into your slow cooker. Let it do its thing on low for 6-8 hours.
- Step 2: Shred Chicken
- Pull out the chicken, tear it into shreds, and put it aside.
- Step 3: Add Creaminess
- Mix in your half and half, Monterey Jack, cream cheese, and salsa until everything's melted together.
- Step 4: Combine
- Drop the shredded chicken back in and stir everything well.
Top It Off
Loading up with toppings is what makes this dish shine. I love piling on chunks of avocado, sprinkling fresh cilantro leaves, and adding a big scoop of sour cream. Sometimes I'll break up some tortilla chips on top for that nice crunch. My husband can't eat it without adding extra hot sauce when he wants that extra kick.
Got Questions?
- Can I freeze this soup?
- Sure thing, just pop it in sealed containers and keep it frozen up to 3 months. When you're ready, let it thaw in your fridge and warm it up slowly.
- Can I adjust the spice level?
- Go gentle at first and let everyone add their own hot sauce or extra salsa if they want more heat.
- Can I use an Instant Pot?
- Absolutely, just cook your chicken with 1 cup of broth for 8 minutes on high pressure, then follow the rest of the steps.
Twist It Around
What I adore about this soup is how easy it is to change up. Sometimes I throw in some chopped green chiles for more zing or toss in black beans to make it fuller. My kids jump for joy when I add crispy tortilla strips on top, and my friend always mixes in quinoa. You've got tons of ways to switch things up and really call it your own creation.
Insider Tricks
Take my word for it and always shred your cheese by hand – it melts way better than the bagged stuff. I always check the flavor right before serving and tweak if needed. Want a thicker soup? Just let it bubble a bit longer or stir in some water-mixed cornstarch. Nothing beats this soup when it's fresh off the heat.
Storage Tips
You can keep this soup in your fridge for about 4 days. When you want to warm it up again, go slow and stir it often. I usually add a bit more broth if it gets too thick. Microwaving works too – just heat it in short blasts and give it a good mix between each one.
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Frequently Asked Questions
- → How can I make it spicier?
This soup is mild to medium heat. Boost the spice by adding diced jalapeños, extra green salsa, or your favorite hot sauce to your liking.
- → What veggies can I mix in?
Feel free to stir in bell peppers, mushrooms, zucchini, corn, onions, black beans, or white beans—it’s super flexible.
- → Why soften the cream cheese first?
When softened, cream cheese melts smoothly and blends into the soup evenly. You can microwave it briefly if needed.
- → Can I use pre-made enchilada sauce?
Store-bought sauce is fine! A 28-ounce can works perfectly, though making it from scratch will enhance the flavor.
- → What toppings are best?
Top it with green onions, avocado, sour cream, cilantro, and extra green salsa or hot sauce for extra kick.