Green Enchiladas Chicken Soup

This velvety green enchiladas chicken soup transforms traditional Mexican flavors into a comforting bowl of pure satisfaction that's equally perfect for casual weeknight dinners or impressive entertaining. Unlike regular chicken soup that can sometimes feel basic, this version delivers layers of tangy, savory flavor from green enchilada sauce, creating a rich, creamy base that cradles tender shredded chicken in every spoonful. The subtle heat from the green chilies balances the richness of the cream and cheese, while optional toppings add texture and freshness that elevate this from a simple soup to a complete meal experience that leaves everyone at the table feeling nourished and satisfied.

The first time I made this soup was during an unexpected snowstorm when I was craving something warm and satisfying but couldn't get to the store for complicated ingredients. With just some chicken, a can of green enchilada sauce, and basics from my pantry, this soup was born out of necessity but has since become my most-requested recipe. My neighbor, who claims she 'doesn't do spicy food,' asked for seconds and then sheepishly requested the recipe the next day.

Ingredients You'll Need

• 2 pounds boneless skinless chicken breasts or thighs: thighs provide richer flavor and stay more tender during cooking, while breast meat offers a leaner option; either works beautifully in this soup.
• 2 cans (15 ounces each) green enchilada sauce: the foundation that provides that signature tangy, slightly spicy flavor; look for one made with tomatillos for the most authentic taste.
• 4 cups chicken broth: use low-sodium to control the salt level; homemade stock brings extra depth, but a good quality store-bought broth works perfectly well.
• 1 cup half-and-half or heavy cream: creates that luxurious, velvety texture that makes this soup so comforting; heavy cream makes it richer, while half-and-half keeps it lighter.
• 1 cup shredded Monterey Jack cheese: melts smoothly into the soup without separating; its mild flavor complements the green chilies without competing with them.
• 4 ounces cream cheese, softened: adds remarkable creaminess and a subtle tang that balances the heat from the enchilada sauce; cutting it into cubes helps it melt more quickly.
• ½ cup green salsa (salsa verde): brings bright, fresh flavors and additional texture; choose mild or hot depending on your heat preference.
• Salt and pepper to taste: essential for balancing and enhancing all the other flavors; add gradually and taste as you go.

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Step-by-Step Cooking Instructions

Choose your cooking method based on your schedule:

This versatile soup can be prepared three different ways. For hands-off cooking, the slow cooker is perfect – just set it in the morning and come home to a finished soup. The Instant Pot offers a faster option when you're short on time but still want that slow-cooked flavor. The stovetop method gives you the most control over the process and works well when you're actively cooking other dishes. Each method yields slightly different results – the slow cooker creates the most tender chicken, the Instant Pot is fastest, and the stovetop gives you the most control over consistency.

Prepare the base and cook the chicken:

For the slow cooker method, simply place the chicken, enchilada sauce, and broth in the pot and cook on low for 6-8 hours. The chicken will absorb the flavors as it slowly tenderizes. For the Instant Pot, pressure cook the chicken with just 1 cup of broth for 8 minutes, followed by a 10-minute natural release. On the stovetop, simmer the chicken in broth until it's tender enough to shred, about 20-25 minutes. Whichever method you choose, you'll know the chicken is done when it easily pulls apart with two forks.

Shred the chicken properly:

Remove the cooked chicken pieces to a cutting board or plate and allow them to cool slightly – just enough that you can handle them comfortably. Using two forks, pull the chicken apart in the direction of the grain to create tender shreds rather than chunks. The goal is bite-sized pieces that will distribute evenly throughout the soup, ensuring you get some in every spoonful. Return the shredded chicken to the cooking vessel immediately so it can continue absorbing flavors.

Add the creamy components with care:

This critical step transforms the soup from a basic broth to a luxurious, creamy delight. If using a slow cooker, turn it to the 'warm' setting before adding the dairy components. For Instant Pot or stovetop, reduce to low heat. Add the Monterey Jack cheese, cream cheese, half-and-half, and green salsa. Stir gently but continuously until all cheese is completely melted. The cream cheese might look a bit lumpy at first, but will smooth out as it continues to warm and melt. Be patient and keep stirring – rushing this step could cause the dairy to separate.

Adjust seasonings and prepare for serving:

Once all ingredients are incorporated and the soup has a smooth, creamy consistency, it's time for the final flavor adjustment. Taste the soup and add salt and pepper as needed, remembering that the enchilada sauce and cheese already contain some salt. If you prefer more heat, this is the time to add a bit more green salsa or a few dashes of hot sauce. Allow the soup to simmer on low for an additional 5-10 minutes for the flavors to fully meld before serving.

Serve with complementary toppings:

While this soup is delicious on its own, the toppings take it to another level. Set out small bowls of diced avocado, fresh cilantro, sliced green onions, sour cream, additional shredded cheese, and lime wedges. Crispy tortilla strips or crumbled tortilla chips add welcome crunch against the creamy soup. Allow everyone to customize their own bowl – this interactive element makes the meal more fun and ensures everyone gets exactly what they like.

The Art of Soup Making

Green enchilada sauce has always been my secret weapon in the kitchen. My grandmother used to make her own from scratch using roasted tomatillos and green chilies, a process that filled the house with the most amazing aroma. While I occasionally make homemade sauce for special occasions, I've found several excellent store-bought versions that deliver wonderful flavor without the extra work. The key is finding one with tomatillos listed as the first ingredient rather than just 'green chilies' for that authentic tangy flavor that makes this soup so special.

Green enchilada sauce has always been my secret weapon in the kitchen. My grandmother used to make her own from scratch using roasted tomatillos and green chilies, a process that filled the house with the most amazing aroma. While I occasionally make homemade sauce for special occasions, I've found several excellent store-bought versions that deliver wonderful flavor without the extra work. The key is finding one with tomatillos listed as the first ingredient rather than just 'green chilies' for that authentic tangy flavor that makes this soup so special.

Perfect Pairings for a Complete Meal

This soup stands beautifully on its own, but thoughtful pairings can create a more complete dining experience. For a simple weeknight dinner, warm corn tortillas on the side provide something to dip and create a satisfying meal. When entertaining, I start with a light, crisp jicama and orange salad dressed with lime and a touch of chili powder – the bright, fresh flavors contrast perfectly with the rich soup. Cornbread makes an excellent accompaniment; the slight sweetness beautifully balances the subtle heat in the soup. For beverage pairings, a crisp Mexican lager with a lime wedge or a lightly sweet Riesling complements the creamy texture and spice notes without overwhelming them.

Transforming Leftovers Creatively

One of this soup's greatest virtues is its versatility as a leftover. While delicious reheated as is, it also transforms beautifully into other dishes. For a quick enchilada bake, mix leftover soup with additional shredded chicken and cooked rice, roll in tortillas, top with more green sauce and cheese, then bake until bubbling. Or create a unique pasta dish by thinning the soup slightly with additional broth and tossing with fettuccine and sautéed peppers. My personal favorite repurposing is as a creamy sauce over roasted poblano peppers stuffed with rice and black beans – the soup reduces slightly during baking, intensifying its flavors and creating a dish that bears little resemblance to the original soup.

Adapting for Dietary Needs

This flexible recipe easily accommodates various dietary requirements without sacrificing flavor. For a lighter version, substitute milk for the half-and-half and use light cream cheese to reduce calories and fat. Those following a gluten-free diet can enjoy this soup as written, just verify that your chosen brands of enchilada sauce and broth are certified gluten-free. Vegetarians can replace the chicken with extra-firm tofu (pressed and cubed) or a combination of hearty vegetables like cauliflower and zucchini plus a can of white beans for protein. For dairy-free needs, use coconut cream instead of half-and-half, dairy-free cream cheese, and a cashew-based cheese alternative, though the texture will be slightly different.

Seasonal Variations Worth Trying

The basic recipe provides a wonderful foundation that welcomes seasonal adaptations throughout the year. In summer, add fresh corn kernels cut from the cob and diced zucchini during the last 30 minutes of cooking for bright, garden-fresh flavor. Fall calls for the addition of diced butternut squash, which adds subtle sweetness and beautiful color. Winter variations benefit from hearty additions like white beans or diced potatoes that make the soup even more substantial on cold evenings. Spring inspires a lighter adaptation with the addition of fresh spinach and asparagus tips stirred in just before serving, allowing them to gently wilt in the hot soup while maintaining their vibrant color.

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Troubleshooting Common Issues

Even experienced cooks occasionally encounter challenges when making cream-based soups. If your soup seems too thin, create a slurry with a tablespoon of cornstarch mixed with two tablespoons of cold water, then gradually stir into the simmering soup until it reaches your desired thickness. Conversely, if the soup is too thick, especially after refrigeration, gently whisk in additional warm broth or half-and-half until you reach the perfect consistency. Should the dairy separate slightly during reheating (appearing slightly grainy or curdled), reduce the heat immediately and whisk vigorously until smooth again. For the best results when reheating, always use gentle heat and stir frequently to maintain that silky texture.

My final thought on this Green Enchiladas Chicken Soup is that it represents the perfect balance between comfort and sophistication. It's the recipe I reach for when I want to impress guests without spending hours in the kitchen, or when family members need something nourishing after a long day. The way it fills the house with its inviting aroma creates anticipation that's fully satisfied with that first creamy, flavorful spoonful. While it honors the traditional flavors of green enchiladas, it transforms them into something uniquely comforting that bridges cultures and brings people together around the table – which is exactly what good food should do.

Frequently Asked Questions

→ Can I freeze this soup?

Yes, but freeze it without the dairy. Make the base with chicken, broth and enchilada sauce, then add the cheese and cream after thawing and reheating. This prevents the dairy from separating.

→ Is this soup spicy?

The heat level depends on your green enchilada sauce and salsa verde. For a milder version, choose mild versions of both. To increase heat, add diced jalapeños or a dash of hot sauce.

→ What sides go well with this soup?

Mexican rice, a simple green salad, or tortilla chips make great accompaniments. For a low-carb option, serve with a side of guacamole and cucumber slices.

→ Can I use leftover rotisserie chicken?

Absolutely! Skip the cooking step and add about 4-5 cups of shredded rotisserie chicken directly to the soup with the other ingredients. This makes for an even quicker meal.

→ How can I make this soup dairy-free?

Substitute the dairy ingredients with coconut cream and dairy-free cheese alternatives. The flavor profile will change slightly, but it will still be delicious with the green enchilada flavors.