As I stirred the pot, the aroma of zesty green enchilada sauce mingled with tender chicken wafted through my kitchen, instantly transporting me to my favorite cozy Mexican restaurant. This Creamy Green Enchiladas Chicken Soup is not only a satisfying weeknight meal but also a high-protein, low-carb delight that can be customized to suit any palate. Whether cooked in a slow cooker, stovetop, or Instant Pot, this adaptable dish is perfect for those busy evenings when you crave comfort without the fuss. The velvety broth and cheesy goodness make it a crowd-pleaser, ensuring there’s something for everyone. Are you ready to dive into a bowl of homemade warmth?
Why Is This Soup So Irresistible?
Comforting, this Creamy Green Enchiladas Chicken Soup provides a warm hug in a bowl, making weeknight dinners feel special. Adaptable, you can whip it up in a slow cooker, stovetop, or Instant Pot to fit your schedule. Flavor-packed, the zesty green enchilada sauce and creamy broth meld beautifully for a tantalizing experience. Nutritious, with high protein and low carbs, it’s a guilt-free indulgence that’ll please anyone. And for those who love a twist, consider adding veggies or different cheeses for a personalized touch!
Green Enchiladas Chicken Soup Ingredients
• Here’s everything you’ll need to create this cozy dish!
For the Soup
- Boneless Skinless Chicken Breasts or Thighs – A primary protein source; you can use rotisserie chicken for a quicker prep.
- Green Enchilada Sauce – This tangy sauce is essential for that distinctive flavor; feel free to use store-bought for convenience.
- Chicken Broth – Adds necessary moisture and depth; homemade broth is preferred but store-bought works just as well.
- Half and Half or Heavy Cream – Gives the soup its creamy texture; swapping for fat-free half and half lightens it while keeping the richness.
- Shredded Monterey Jack Cheese – Adds cheesiness and richness; cheddar makes a delightful alternative if you prefer.
- Cream Cheese – Guarantees that velvety mouthfeel; ensure it’s softened to mix in smoothly.
- Green Salsa (Salsa Verde) – Enhances heat and flavor; use more enchilada sauce if you prefer a milder taste.
- Salt and Pepper – Essential seasonings to balance flavors; adjust to taste.
For Optional Toppings
- Avocado – Adds creaminess and a fresh touch; sliced or diced is ideal.
- Cilantro – Brings a burst of freshness; sprinkle over the top for that extra flavor boost.
- Green Onions – Offers a mild onion flavor; thinly sliced for garnish.
- Sour Cream – A dollop provides coolness against the zesty soup; Greek yogurt can be a healthier option.
This Green Enchiladas Chicken Soup embodies warmth and comfort, turning any meal into a special occasion!
Step‑by‑Step Instructions for Green Enchiladas Chicken Soup
Step 1: Prepare the Chicken
In a 6-quart slow cooker, combine the boneless skinless chicken breasts or thighs with the green enchilada sauce and chicken broth. Set the cooker to Low and let it work its magic for 6–8 hours. The chicken will become tender and easily shred apart, releasing delicious flavors into the broth.
Step 2: Shred the Chicken
Once the cooking time is complete, carefully remove the chicken from the slow cooker using two forks and shred it into bite-sized pieces. Return the shredded chicken to the slow cooker, ensuring it’s well mixed with the flavorful broth. This will help to reinforce the rich taste of your Green Enchiladas Chicken Soup.
Step 3: Stir in Creaminess
Add half and half, shredded Monterey Jack cheese, softened cream cheese, and green salsa to the slow cooker. Stir the mixture thoroughly on the Warm setting until the cheese is melted and the soup transforms into a creamy, velvety consistency. Taste and adjust seasoning with salt and pepper as desired.
Step 4: Instant Pot Method (Optional)
If you prefer using the Instant Pot, place the chicken and broth inside, cooking on high pressure for 8 minutes. Once done, shred the chicken as described earlier. Switch to sauté mode, mix in the remaining ingredients, and cook until everything is warmed through and the cheese is perfectly melted, creating your delicious Green Enchiladas Chicken Soup.
Step 5: Stovetop Method (Optional)
For a stovetop approach, simmer the chicken in a large pot with the broth over medium heat. Once cooked through (about 20-25 minutes), shred the chicken and return it to the pot. Add all other ingredients, stirring continuously until melted and incorporated. Enjoy the comforting aroma of your freshly made Green Enchiladas Chicken Soup filling your kitchen.
Step 6: Serve with Toppings
Once your soup is ready, ladle it into bowls and top with your choice of avocado, cilantro, green onions, or a dollop of sour cream. These additional toppings enhance the soup’s flavor and make it even more inviting, providing a perfect finishing touch to your cozy Green Enchiladas Chicken Soup.
Expert Tips for Green Enchiladas Chicken Soup
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Softened Cream Cheese: Ensure cream cheese is fully softened to avoid lumps in your soup; use a microwave to gently soften it if needed.
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Spice Level Control: Adjust the heat by adding more green salsa or diced jalapeños. Start with a small amount to find your ideal spice balance.
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Freezing Made Easy: This Green Enchiladas Chicken Soup can be frozen for up to 3 months; let it cool completely before transferring to airtight containers for storage.
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Vegetable Boost: For extra nutrition and flavor, consider adding vegetables like bell peppers, zucchini, or corn to your soup while it cooks.
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Cheese Variety: Experiment with different types of cheese, such as cheddar or pepper jack, to customize the flavor profile of your soup.
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Thickening Option: If you prefer a thicker soup, add canned beans or diced tortillas towards the end of cooking to create a heartier dish.
Green Enchiladas Chicken Soup Variations
Feel free to explore these delicious twists to truly make this soup your own.
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Vegetable Boost: Add bell peppers, zucchini, or corn for extra nutrition and flavor; they bring brightness to every spoonful. You can sauté the veggies first for a deeper taste.
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Cheese Swap: Experiment with sharp cheddar or pepper jack for a different cheese profile; each offers a unique burst of flavor. Mix and match for a delightful medley!
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Thicker Texture: For a heartier soup, incorporate canned beans or diced tortillas; they create a satisfying thickness that complements the creaminess. Just stir in towards the end of your cooking.
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Dairy-Free: Use coconut milk or unsweetened almond milk instead of cream; these options maintain creaminess while offering a dairy-free alternative for your dietary needs.
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Spicy Kick: Crank up the heat with diced jalapeños or a dash of hot sauce; tailor the spice level to your liking for that extra zing. Start with a little and taste as you go!
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Herb Infusion: Fresh cilantro or oregano can elevate flavors beautifully; add them in the final moments of cooking for a burst of freshness. They transform the soup into a fragrant experience.
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Rotisserie Chicken: For quicker prep, substitute shredded rotisserie chicken; it saves time without sacrificing flavor. This is perfect for those busy weeknights when you want comfort food fast.
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Beans Galore: Adding black beans or pinto beans enriches the soup’s texture while boosting protein content; they create a filling meal that’s as nutritious as it is delicious.
With these variations, your Green Enchiladas Chicken Soup can turn into a thrilling adventure each time you whip it up. Enjoy exploring these delightful options! If you love hearty meal ideas, don’t miss out on the irresistible Chicken Tortilla Soup or the flavorful Marry Me Chicken Pasta.
Storage Tips for Green Enchiladas Chicken Soup
- Fridge: Store leftover soup in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
- Freezer: This Green Enchiladas Chicken Soup can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
- Reheating: Thaw in the fridge overnight before reheating and enjoy! Stir well before serving to regain that creamy texture.
- Avoid Overfilling: When freezing, leave space in containers for expansion as the soup freezes, preventing spills and freezer burn.
Make Ahead Options
These Creamy Green Enchiladas Chicken Soup recipes are perfect for meal prep enthusiasts! You can prepare the chicken and broth mixture up to 24 hours in advance; just combine the boneless skinless chicken with the green enchilada sauce and chicken broth in your slow cooker or Instant Pot and refrigerate it. Additionally, you can shred the cheese and soften the cream cheese ahead of time. When you’re ready to serve, simply cook the prepped mixture on low, shred the chicken, and stir in the remaining ingredients until melted and creamy. This way, you’ll enjoy delicious, comforting soup on busy weeknights with minimal effort!
What to Serve with Creamy Green Enchiladas Chicken Soup
Looking to create a full meal that’s both comforting and delicious? Pairing options can elevate your dining experience!
- Crispy Tortilla Chips: Perfect for dipping, they add a delightful crunch that complements the creamy soup. Enjoy them with salsa for a fun starter.
- Cilantro Lime Rice: This fluffy, zesty side dish balances the richness of the soup and enhances its Mexican flavors beautifully.
- Fresh Guacamole: Creamy and refreshing, guacamole adds a cooling contrast and a burst of flavor that pairs wonderfully with the soup’s spice.
- Garden Salad: Light and vibrant, a garden salad can provide a fresh crunch and make for a satisfying contrast to the rich soup. Consider adding a tangy vinaigrette for zing!
- Chili Lime Corn on the Cob: Sweet, juicy corn drizzled with chili powder and lime juice offers an additional layer of flavor harmony, perfect for a summer feast.
- Spicy Pickled Jalapeños: For those who crave extra heat, these spicy bites can be served on the side as a punchy addition, igniting your taste buds with every spoonful.
- Margaritas or Horchata: To keep the spirit alive, serve up these classic drinks that mesh beautifully with the bold flavors of the Creamy Green Enchiladas Chicken Soup.
- Flan or Tres Leches Cake: End your meal on a sweet note with these luscious desserts, providing a perfect contrast to the savory notes of the soup.
With these pairings, your dining experience will be complete, making every bowl of soup a celebration!
Green Enchiladas Chicken Soup Recipe FAQs
How do I select ripe or the best ingredients for this soup?
Absolutely! When choosing chicken, opt for fresh boneless skinless breasts or thighs that are firm and free of any dark spots. For the green enchilada sauce, look for a brand with a bright color, indicating freshness, or use homemade if you have a recipe you love. When selecting cream cheese, ensure it’s well within the expiration date and ideally has been kept refrigerated to maintain its creaminess.
How should I store leftovers of this soup?
Very easy! Store any leftover Green Enchiladas Chicken Soup in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. When reheating, warm it gently on the stovetop over medium heat, adding a splash of chicken broth if the soup has thickened too much during storage.
Can I freeze this soup, and if so, how?
Yes! This Green Enchiladas Chicken Soup can be frozen for up to 3 months. Simply allow it to cool completely and then transfer it to freezer-safe containers, leaving some space at the top as soups tend to expand as they freeze. To reheat, thaw overnight in the refrigerator, then gently reheat on the stovetop, stirring well to restore its creamy texture.
What should I do if my soup comes out too thick?
If your soup turns out thicker than desired, don’t worry! Simply add a bit of chicken broth or warm water, stirring until you reach your desired consistency. If you prefer a heartier soup, consider adding more broth or additional vegetables during the cooking process.
Are there any dietary considerations I should be aware of?
Of course! If you’re serving this soup to someone with dietary restrictions, you can easily customize it. For gluten-free options, ensure the green enchilada sauce is gluten-free. If anyone has dairy allergies, consider substituting coconut milk or a non-dairy cream alternative. Also, be cautious about spice levels for those who may be sensitive to heat; adjust the amount of green salsa as needed.
How can I make this soup even healthier?
For a nutritional boost, add vegetables like diced bell peppers, zucchini, or spinach while the soup cooks. You can also use fat-free half-and-half or low-fat cream cheese for a lighter version while preserving the creamy texture. The more the merrier when it comes to packing in those nutrients!
Cozy Up with Green Enchiladas Chicken Soup Delight
Ingredients
Equipment
Method
- In a 6-quart slow cooker, combine the boneless skinless chicken breasts or thighs with the green enchilada sauce and chicken broth. Set the cooker to Low and let it cook for 6–8 hours.
- Once the cooking time is complete, carefully remove the chicken and shred it into bite-sized pieces. Return to the slow cooker.
- Add half and half, shredded Monterey Jack cheese, softened cream cheese, and green salsa to the slow cooker. Stir thoroughly until the cheese is melted.
- For Instant Pot, place chicken and broth, cooking on high pressure for 8 minutes. Shred the chicken, switch to sauté mode, and mix in remaining ingredients.
- For stovetop, simmer chicken in broth over medium heat for 20-25 minutes, shred the chicken, and add all other ingredients.
- Ladle the soup into bowls and top with avocado, cilantro, green onions, or sour cream.
