Name: Green Chicken Enchilada Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 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; 2 cups shredded monterey jack cheese; 4 ounces cream cheese (cubed and softened); 4 ounces green salsa (salsa verde); Salt and pepper to taste

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So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet green chicken enchilada soup, which tastes like a cozy hug from the universe and yet lets you call it weeknight dinner because it is that easy. If you want dinner that is creamy, cheesy, tangy, and basically a spoonable celebration, you are in the right place. Also if you like doubling recipes for leftovers, I feel you. Check out this twist on comfort food that feels fancy but is zero fuss. For a similar vibe with a different twist, you might enjoy the creamy green sauce chicken recipe I love.

Why This Recipe is Awesome

It is creamy, cheesy, and green which makes it a nutritional flex even if that is mainly in your head. The flavors balance like they took a personality test and agreed to all the same things. You get tender shredded chicken, melty monterey jack, tangy salsa verde, and a luxuriously smooth broth that somehow manages to feel both indulgent and homey.

It is also idiot proof. Even I did not mess it up the first time I made this and I have a talent for turning simple things into disasters. Use a slow cooker, Instant Pot, or stove and the end result is still glorious. Want to make it spicier, milder, thinner, or thicker? Easy. Swap one cheese for another? Fine. Want to eat it for breakfast? No judgment.

Also it reheats like a champ. This soup gets better the next day once all the flavors have gossiped with each other. FYI, freezing works too if you are meal prepping like a boss.

Ingredients You’ll Need

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
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

Keep it simple. If you want crunchy toppings later think tortilla strips, cilantro, avocado, or a squeeze of lime. I always have extra cheese ready because it is a personality trait.

Step-by-Step Instructions

Slow Cooker Instructions:

Add chicken, green enchilada sauce, chicken broth, and salsa verde to the slow cooker. Season lightly with salt and pepper. Turn the slow cooker to low and let it do its thing for 4 to 6 hours.
Remove the chicken and shred it with two forks on a cutting board. Return shredded chicken to the slow cooker. Add cream cheese and half and half. Stir until smooth.
Stir in monterey jack cheese until melted and silky. Taste and adjust salt and pepper. Keep the slow cooker on warm until serving. Serve with your favorite toppings.

Instant Pot Instructions:

Add chicken, enchilada sauce, chicken broth, and salsa verde to the Instant Pot. Lock the lid and set to high pressure for 12 minutes. Let it naturally release for 10 minutes then quick release.
Remove chicken and shred on a cutting board. Press Saute, return shredded chicken to the pot, and stir in cream cheese and half and half until smooth.
Turn off Saute. Stir in monterey jack cheese until melted. Adjust seasoning and serve.

Stovetop Instructions:

In a large pot over medium heat add enchilada sauce, chicken broth, and salsa verde. Add chicken, season with salt and pepper, and simmer for 20 to 25 minutes until chicken reaches 165 F.
Remove chicken and shred. Return shredded chicken to the pot. Reduce heat to low and whisk in cream cheese and half and half until creamy.
Stir in monterey jack cheese until melted and the soup is silky. Taste and tweak salt and pepper. Serve hot.

Common Mistakes to Avoid

Overcooking the chicken until it is dry and sad. Cook it until just tender. It will shred beautifully and stay juicy.
Adding all the cheese at once and then walking away. Cheese melts better with a little attention. Stir so you do not end up with clumps.
Skipping the cream cheese. It gives the soup that velvety mouthfeel so do not skip unless you hate happiness.
Ignoring salt until the end. Add a little early and taste as you go. You can always add more but you cannot take it out.
Trying to make it low effort by using a weak broth. If your chicken broth tastes like nothing, the soup will too. Use decent broth or add a bouillon cube if needed.

Alternatives & Substitutions

No monterey jack? Cheddar or pepper jack work fine if you want a bit of heat. I am not judging.
No cream cheese? Use mascarpone or a bit more half and half plus a splash of sour cream for tang. Texture will shift but still tasty.
Want it lighter? Use milk or a mix of milk and Greek yogurt stirred in at the end. Don’t boil yogurt or it will curdle.
Vegetarian version? Swap shredded chicken for roasted cauliflower or jackfruit and use vegetable broth. It will still sing, trust me.
No store bought enchilada sauce? Make a quick blend of roasted tomatillos, jalapeno, onion, garlic, and cilantro in a blender for a fresher vibe. If you like more complex green sauce inspiration, check out this creamy chicken tortilla soup for ideas on flavor layering.

I like experimenting. Sometimes I toss in corn or black beans for texture. Sometimes I add a green chile for pep. You do you.

FAQ

What if I only have thighs or only breasts Why does it matter Which is better for this soup
Both work. Thighs have more fat and stay juicier IMO. Breasts are leaner and still fine if you do not overcook them.

Can I use low fat milk instead of half and half Will it still be creamy
You can but the soup will be thinner and slightly less luxurious. If you go that route add a couple ounces of cream cheese or stir in a tablespoon of cornstarch slurry to thicken.

Can I make this ahead of time and freeze it
Yes freeze in airtight containers. When reheating add a splash of broth or cream because texture tightens after freezing.

How spicy is this by default Can I control the heat
It is mild to medium depending on your salsa verde or enchilada sauce. Use mild salsa for the kids or anyone with a delicate relationship to spice. Use pepper jack and extra jalapeno if you want a party in your mouth.

Do I shred the chicken or leave it in pieces
I prefer shredded because it disperses protein evenly through the soup. Bite size chunks work too if you like a chunkier mouthfeel.

Can I make this dairy free
Yes use dairy free cream cheese and a dairy free shredded cheese or skip the shredded cheese entirely and add extra salsa verde and a swirl of coconut cream for richness.

How long does this keep in the fridge
About 3 to 4 days. Reheat gently on the stove. If it thickens up add broth or a splash of water to loosen.

Final Thoughts

There you have it. Cozy, tangy, cheesy, and stupidly comforting soup that also looks like you tried. Make a batch, invite friends, or just hoard it for yourself. Either way, you will feel like a kitchen wizard. Now go impress someone or yourself with your new culinary skills. You earned it.

Helpful tip before you go: always taste as you add cheese and cream. That is where the magic lives. And if you loved this, you might also want to try this creamy chicken mac and cheese for your next comfort food adventure.