You’ll love this Green Chicken Enchilada Soup – Creamy and Cheesy! It’s a delicious blend of flavors, featuring green enchilada sauce, creamy cheese, and tender chicken. This soup is perfect for cozy family dinners, meal prep, or gatherings with friends. Whether you’re using a slow cooker, stovetop, or Instant Pot, this recipe accommodates your busy lifestyle while delivering a comforting bowl of satisfaction!
Why You’ll Love This Recipe
- Easy to Prepare: With minimal prep time and straightforward instructions, this soup is perfect for busy nights.
- Flavorful: The combination of green enchilada sauce and salsa verde gives it a bold flavor that enchilada lovers will adore.
- Versatile Cooking Methods: You can make this soup in a slow cooker, on the stovetop, or in an Instant Pot—choose what works best for you!
- Creamy and Cheesy: The addition of cream cheese and Monterey Jack cheese creates a rich and satisfying texture.
- Feeding a Crowd: This recipe yields 12 servings, making it ideal for family gatherings or meal prep for the week.
Tools and Preparation
To make your cooking experience smooth and enjoyable, gather the essential tools before you start. Having everything in place will help streamline the process.
Essential Tools and Equipment
- Slow cooker or Instant Pot
- Large pot (if using stovetop)
- Cutting board
- Sharp knife
- Measuring cups
- Mixing spoon
Importance of Each Tool
- Slow Cooker: Allows for hands-off cooking, letting the flavors meld together beautifully over time.
- Large Pot: Essential for stovetop cooking; provides enough space to cook all ingredients evenly.
- Sharp Knife: Ensures quick and safe chopping of ingredients like chicken and vegetables.
Ingredients
For the Soup Base
- 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
For Flavor and Texture
- 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 – Creamy and Cheesy!
Step 1: Prepare the Chicken
- If using raw chicken breasts or thighs, place them in your slow cooker or large pot.
- Season with salt and pepper to enhance flavor.
Step 2: Add Liquids
- Pour in the chicken broth and add the green enchilada sauce over the chicken.
- Stir gently to combine all ingredients evenly.
Step 3: Cook
- If using a slow cooker, cover it and set on low for 6 hours or high for 3 hours.
- For stovetop cooking, simmer on low heat for about 1 hour until the chicken is cooked through.
Step 4: Shred Chicken
- Once cooked, remove the chicken from the pot.
- Use two forks to shred it into bite-sized pieces.
Step 5: Combine Remaining Ingredients
- Return shredded chicken back to the pot.
- Stir in half and half or heavy cream along with cream cheese until melted.
- Add shredded Monterey Jack cheese and salsa verde; stir until combined.
Step 6: Serve
- Taste your soup; adjust seasoning with more salt or pepper if desired.
- Ladle into bowls and enjoy your creamy green chicken enchilada soup!
How to Serve Green Chicken Enchilada Soup – Creamy and Cheesy!
This creamy and cheesy green chicken enchilada soup is versatile and perfect for any occasion. Serve it up in various ways to enhance your dining experience.
With Fresh Toppings
- Avocado: Add slices of ripe avocado for a creamy texture.
- Cilantro: Sprinkle fresh cilantro on top for a burst of flavor.
- Lime Wedges: Serve with lime wedges to squeeze over the soup for acidity.
Over Rice or Quinoa
- White Rice: Serve the soup over fluffy white rice to soak up all the flavors.
- Quinoa: For a healthier option, use quinoa as a base that adds protein and texture.
With Tortilla Chips
- Crispy Tortilla Chips: Offer crunchy tortilla chips on the side for dipping.
- Cheesy Nachos: Layer tortilla chips with cheese and bake them for a delicious nacho side.
As a Standalone Meal
- In Bowls: Serve in large bowls with a side of crusty bread for dipping.
- With Cornbread: Pair with sweet cornbread to balance the flavors.
How to Perfect Green Chicken Enchilada Soup – Creamy and Cheesy!
Perfecting your green chicken enchilada soup can elevate this dish even further. Here are some tips to ensure it’s just right.
- Use Quality Ingredients: Opt for fresh chicken and high-quality green enchilada sauce for the best flavor.
- Adjust Consistency: If you prefer a thicker soup, reduce the broth or add more cream cheese.
- Cook Low and Slow: For maximum flavor, let it simmer longer if using the stovetop or slow cooker.
- Experiment with Spices: Add cumin or chili powder for an extra kick in flavor.
Best Side Dishes for Green Chicken Enchilada Soup – Creamy and Cheesy!
Pairing sides with your green chicken enchilada soup enhances your meal. Here are some great options to consider.
- Mexican Rice: Fluffy rice seasoned with spices complements the flavors of the soup.
- Refried Beans: A classic side that adds protein and creaminess when paired together.
- Corn on the Cob: Sweet corn serves as a refreshing contrast to the rich soup.
- Chips and Salsa: Crunchy chips served with salsa provide a fun appetizer before the main dish.
- Guacamole Salad: A cool salad made with avocados, tomatoes, and lime balances out the richness of the soup.
- Grilled Vegetables: Charred veggies like bell peppers and zucchini add healthy variety to your meal.
Common Mistakes to Avoid
Making Green Chicken Enchilada Soup – Creamy and Cheesy! can be a breeze, but some common mistakes might ruin the dish. Here are a few to watch out for:
- Using the wrong chicken cut: Using bone-in or skin-on chicken can lead to a greasy soup. Stick to boneless skinless chicken for the best texture.
- Neglecting seasoning: Not adding enough salt and pepper can result in bland soup. Remember to taste as you go and adjust accordingly.
- Forgetting cream cheese: Skipping cream cheese will make your soup less creamy. Don’t forget to add it for that rich, velvety texture!
- Adding too much broth: Overloading with broth can dilute the flavors. Use the specified amount of chicken broth for optimal richness.
- Ignoring cooking times: Not following the cooking time can lead to undercooked chicken. Ensure thorough cooking for food safety and flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow the soup to cool before placing it in the fridge.
Freezing Green Chicken Enchilada Soup – Creamy and Cheesy!
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container as the soup may expand when frozen.
Reheating Green Chicken Enchilada Soup – Creamy and Cheesy!
- Oven: Preheat to 350°F (175°C) and bake covered until heated through.
- Microwave: Heat in short intervals, stirring between, until hot.
- Stovetop: Simmer over medium heat, stirring occasionally until warmed.
Frequently Asked Questions
Here are some common questions related to making Green Chicken Enchilada Soup – Creamy and Cheesy!:
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time! Just store it in the refrigerator or freezer until you’re ready to enjoy it.
Is this recipe keto-friendly?
Absolutely! This creamy soup is low in carbs, making it perfect for a keto diet.
What toppings do you recommend for Green Chicken Enchilada Soup?
Consider adding avocado, cilantro, lime juice, or crushed tortilla chips for added texture and flavor.
How spicy is this soup?
The spiciness depends on your choice of green salsa. You can control the heat by selecting milder or spicier brands.
Final Thoughts
This Green Chicken Enchilada Soup – Creamy and Cheesy! is a comforting and flavorful dish that’s perfect for any occasion. Its creamy consistency and cheesy goodness make it irresistible. Feel free to customize it with your favorite toppings or additional spices. Give this recipe a try; it’s sure to become a family favorite!
Green Chicken Enchilada Soup – Creamy and Cheesy!
Indulge in the comforting flavors of Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender chicken, zesty green enchilada sauce, and rich cream cheese for a satisfyingly creamy texture. With its bold flavors, this soup is perfect for cozy family meals, meal prep, or entertaining friends. Whether you choose to prepare it in a slow cooker, on the stovetop, or in an Instant Pot, it seamlessly fits into your busy lifestyle while delivering a warm bowl of deliciousness. Serve it with your favorite toppings for an extra burst of flavor!
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 1 hour (stovetop)
- Total Time: 0 hours
- Yield: Approximately 12 servings 1x
- Category: Soup
- Method: Slow cooking, stovetop
- Cuisine: Mexican
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 28 ounces green enchilada sauce
- 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)
Instructions
- Place raw chicken in the slow cooker or large pot; season with salt and pepper.
- Pour in chicken broth and green enchilada sauce; stir to combine.
- Cook on low for 6 hours (or high for 3 hours) if using a slow cooker; simmer for about 1 hour on the stovetop until chicken is cooked through.
- Shred the chicken using two forks, then return it to the pot.
- Stir in half and half (or heavy cream), cream cheese, shredded Monterey Jack cheese, and salsa verde until melted and combined.
- Taste and adjust seasoning if needed; serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
