Creamy Green Chicken Soup

This green chicken enchilada soup transforms ordinary ingredients into a comforting Mexican-inspired meal that my family requests weekly during the colder months. The combination of tender shredded chicken swimming in a velvety, cheesy broth with just the right amount of green chile tang creates an irresistible bowl of comfort that satisfies even the pickiest eaters.

I first created this soup when looking for creative ways to use leftover rotisserie chicken. What began as a kitchen experiment has become our Friday night tradition, with everyone gathering around the table with their favorite toppings to customize their bowls.

Ingredients

• Boneless skinless chicken breasts or thighs: the thighs offer more flavor and stay juicier, but breasts work beautifully too
• Green enchilada sauce: provides the signature tangy base look for one with roasted tomatillos for best flavor
• Chicken broth: use low sodium to control salt levels homemade adds exceptional depth
• Half and half or heavy cream: the heavy cream makes a richer soup, while half and half lightens it slightly
• Monterey jack cheese: melts perfectly without separating shred your own for best melting
• Cream cheese: adds incredible creaminess without making the soup too heavy
• Salsa verde: adds bright, tangy notes and subtle heat choose authentic Mexican brands for best flavor
• Salt and pepper: always essential for balancing and enhancing flavors

How To Make Green Chicken Enchilada Soup

Slow Cooker Method:

Prepare the base. Combine chicken, enchilada sauce, and broth in your slow cooker. The low, slow cooking allows flavors to meld beautifully while breaking down the chicken to perfect tenderness. Set it for 6-8 hours on low, walking away until your kitchen smells amazing.

Shred the chicken. Once the chicken is fork-tender, remove it from the liquid. Use two forks to pull the meat apart into bite-sized shreds. The texture should be delicate but not mushy. Return the shredded chicken to the pot immediately to prevent it from drying out.

Create the creamy finish. Add the shredded jack cheese, softened cream cheese, half and half, and salsa verde to the warm base. The residual heat will gently melt everything together without breaking the dairy. Stir frequently until you achieve a silky smooth consistency with no cheese lumps.

Season to perfection. Taste and adjust with salt, pepper, and additional salsa or hot sauce as needed. The flavors should be balanced with the tanginess of the enchilada sauce complementing the rich dairy components.

Instant Pot Method:

Pressure cook the chicken. Add chicken and 1 cup of broth to your Instant Pot. Cook on high pressure for 8 minutes with a 10-minute natural release. This quick-cooking method yields perfectly tender chicken in a fraction of the time.

Create the soup base. After shredding the chicken, return it to the pot with remaining broth, enchilada sauce, and salsa. Using the sauté function on medium heat brings everything to the perfect temperature for adding dairy.

Incorporate dairy components. Add the cheese and cream once the base is warm but not boiling. Stir continuously to prevent the dairy from separating or sticking to the bottom of the pot.

Adjust seasonings. Taste and fine-tune with salt, pepper, and additional salsa or hot sauce as desired, allowing flavors to fully develop.

Stovetop Method:

Poach the chicken. Simmer chicken in broth until completely cooked through and tender enough to shred easily. This gentle cooking method prevents tough, dry chicken while infusing the broth with flavor.

Build the soup. After shredding, return chicken to the pot along with enchilada sauce, dairy, and salsa. Keep the heat medium-low to prevent scorching or separation of the creamy elements.

Melt the cheese. Stir frequently as the cheeses melt into the soup. The constant motion helps create a smooth, velvety texture without lumps or graininess.

Final flavor adjustment. Taste and season with salt, pepper, hot sauce, or additional salsa to achieve your preferred flavor profile.

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The green enchilada sauce is truly the heart of this recipe. I discovered its magic while traveling through New Mexico, where a local chef showed me how roasted tomatillos create that distinctive tangy flavor that commercial versions often miss. When I make this soup with homemade sauce, my husband always knows it without me telling him the difference is that noticeable.

Make-Ahead and Storage

This soup actually improves with time as the flavors continue to meld together. You can prepare it up to three days ahead and store in airtight containers in the refrigerator. The soup will thicken considerably when chilled, so add a splash of chicken broth when reheating to restore the original consistency. Warm gently over medium-low heat, stirring frequently to prevent scorching the dairy components.

For longer storage, I recommend freezing only the base without dairy for up to three months. When ready to serve, thaw overnight in the refrigerator, heat the base, and then stir in fresh dairy components. This method prevents the dairy from separating and maintains the soup's creamy texture.

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Creative Variations

The beauty of this recipe lies in its adaptability. For a heartier version, add black beans, corn, or diced potatoes during the last hour of cooking. Vegetable lovers can incorporate sautéed bell peppers, zucchini, or mushrooms. For a lower-carb option, cauliflower rice makes an excellent addition that absorbs the flavors beautifully.

For a twist on traditional serving, ladle the soup over cooked rice or quinoa to create a complete meal in one bowl. Another favorite variation in my household is using the soup as a sauce over chicken enchiladas for an incredible fusion dish that combines two Mexican favorites.

Health-conscious cooks can substitute Greek yogurt for some of the cream cheese and use milk instead of cream without losing significant richness. The soup still maintains its comforting quality with slightly fewer calories.

Perfect Pairings

This soup shines as a complete meal on its own, but there are several accompaniments that elevate the experience. A simple side salad with cilantro-lime dressing provides refreshing contrast to the rich soup. Warm corn tortillas for dipping or crumbling over the top add wonderful texture.

For entertaining, I serve this soup as part of a Mexican-inspired spread alongside guacamole, fresh salsa, and a build-your-own toppings bar. Popular toppings include diced avocado, fresh cilantro, crispy tortilla strips, diced red onion, and dollops of sour cream.

A crisp Mexican lager or a citrusy margarita pairs beautifully with the rich flavors, while a glass of Sauvignon Blanc works well for wine lovers. For non-alcoholic options, horchata or a tangy limonada provides perfect balance.

Frequently Asked Questions

→ Can I make this soup spicier?

Yes! Add more green salsa, diced jalapeños, or a splash of green chili hot sauce to increase the spice level to your preference.

→ What toppings work best with this soup?

Popular toppings include avocado slices, fresh cilantro, green onions, sour cream, and a sprinkle of extra shredded cheese.

→ Can I freeze this soup for later?

Absolutely. Allow it to cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw and reheat gently, stirring well.

→ What can I use instead of green enchilada sauce?

If you don’t have green enchilada sauce, you can make your own or substitute with a similar green chili sauce like salsa verde, though the flavor may vary slightly.

→ Can I use other proteins besides chicken?

Yes, you can swap chicken for turkey, pork, or even shredded tofu if preferred. Adjust cooking times accordingly.

→ How can I make this soup dairy-free?

Replace the cream and cheeses with dairy-free alternatives such as coconut cream, dairy-free shredded cheese, or cashew cream.