My First Time With This Soup
I first made this soup for my grandson. He was feeling a little blue. I wanted to cook something cozy and special for him. The smell filled the whole house.
He took one bite and his whole face lit up. That is a memory I treasure. It is why I cook. Food is a warm hug for the soul.
Why This Soup Matters
This soup is more than just a meal. It brings everyone to the table. On a cold day, it warms you right up from the inside.
Sharing a pot of soup is a way of saying I care about you. That is so important. It is a simple way to show love to your family.
Let’s Talk About the Flavor
The green salsa makes it special. It gives a little tangy kick. The creamy cheese makes it so smooth and rich.
You can make it as mild or as spicy as you like. I like to add a little extra salsa. Doesn’t that smell amazing when it’s all cooking together?
A Fun Little Story
One time, I was making this for friends. I got to talking and forgot the cream cheese. I just stirred it in at the very end.
It melted in just fine. No one knew about my little mistake. I still laugh at that. It shows you do not have to be perfect.
A Tip For Your Soup
My favorite way to make this is in the slow cooker. I can put it on in the morning. Then, I do not have to think about it all day.
When dinnertime comes, it is all ready. The chicken gets so tender it falls apart. Which cooker do you use most in your house?
Time For Toppings!
This is the really fun part. I love a big spoonful of cool sour cream on top. My husband always adds extra cilantro.
What is your favorite soup topping? Tell me, do you like crunchy tortilla strips or soft avocado best? I can never decide.
A Little Fact For You
Fun fact: The green salsa is called salsa verde. Verde is just the Spanish word for green. It is usually made with tomatillos.
They look like little green tomatoes. But they have a papery husk on the outside. They give the soup its wonderful, tangy flavor.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken breasts or thighs | 2.5 lbs | |
| Green enchilada sauce | 1 recipe or 28 oz | Store-bought is fine |
| Chicken broth | 24 oz | |
| Half and half or heavy cream | 1 cup | |
| Shredded Monterey Jack cheese | 2 cups | |
| Cream cheese | 4 oz | Cubed and softened |
| Green salsa (salsa verde) | 4 oz | |
| Salt and pepper | To taste | |
| Optional garnish | Avocado, cilantro, green onion, sour cream |
My Cozy Green Enchilada Chicken Soup
Hello, my dear! Let’s make some soup. This one is like a warm hug from my kitchen. It’s creamy and full of flavor. I love how it makes the whole house smell wonderful.
My grandson calls it “green magic soup.” I still laugh at that. It’s so easy to make in your slow cooker, Instant Pot, or a big pot. You really can’t go wrong. Let’s get started, shall we?
Step 1: First, put your chicken in the pot. Add the green enchilada sauce and the broth. I like using thighs because they stay so tender. The chicken will be swimming in that tasty liquid. Doesn’t that smell amazing already?
Step 2: Now, let it cook until the chicken is fall-apart tender. This takes a little while in the slow cooker. But it’s mostly just waiting. I use this time to water my little herb garden. (Hard-learned tip: Don’t peek at the slow cooker too much! You let the heat out.)
Step 3: Take the chicken out and shred it with two forks. This part is fun. My granddaughter loves helping me with this. Then put all that lovely shredded chicken right back into the pot. It’s ready for the good stuff.
Step 4: Here comes the creamy part! Stir in the half and half and the cheeses. The Monterey Jack and the cream cheese make it so smooth. Add your green salsa, too. Keep stirring until everything is melted together. It becomes so silky.
Step 5: Finally, give it a little taste. Does it need a pinch more salt or pepper? You are the boss of your soup. Now, here’s a question for you. What’s your favorite cozy soup for a rainy day? Share below!
Cook Time: 6-8 hours (slow cooker) or 8 minutes (Instant Pot)
Total Time: 6 hours 15 minutes (slow cooker) or 25 minutes (Instant Pot)
Yield: 6 big bowls
Category: Dinner, Soup
Three Fun Twists to Try
This soup is like a favorite story. You can tell it a little differently each time. Here are some fun ways to change it up. I think variety keeps things interesting in the kitchen.
Bean & Corn Fiesta: Add a can of black beans and some corn. It makes the soup heartier. My neighbor gave me this idea. It’s so good.
Zesty Lime & Cilantro: Stir in a big handful of fresh cilantro. Squeeze the juice of a whole lime in at the end. It makes everything taste so fresh and bright.
Spicy Kick: Add a chopped jalapeño with the chicken. Or stir in a dash of hot sauce at the end. This one is for my brave friends! Which one would you try first? Comment below!
How to Serve Your Masterpiece
A good bowl of soup deserves good friends. I love loading this one up with toppings. It makes everyone feel special. You can set up a little topping bar for people, too.
Put out some diced avocado and a dollop of cool sour cream. Chop up fresh cilantro and green onions for a pop of color. I always serve it with warm, crispy tortilla chips for dipping. They are perfect for getting every last bit.
For a drink, a cold glass of horchata is so nice. The sweet cinnamon flavor is a perfect match. For the grown-ups, a light Mexican lager beer is wonderful. Which would you choose tonight?
Keeping Your Soup Cozy for Later
Let’s talk about storing this lovely soup. It keeps well in the fridge for about four days. Just let it cool completely first. Then pop it in a sealed container.
You can also freeze it for a future busy day. I freeze it in single portions. This makes for an easy lunch. I once forgot to label a container. I was so surprised to find soup weeks later.
Reheating is simple. Warm it on the stove over low heat. Stir it often so it stays creamy. You might need a splash of broth if it’s thick.
Batch cooking this soup saves your week. It means a good meal is always ready. This matters because it brings peace to a busy day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Troubles
Sometimes our soup needs a little help. If your soup is too thin, let it simmer longer. You can also add a bit more cheese. The soup will thicken up nicely.
If it’s too spicy, add more cream or a spoon of sour cream. This cools it right down. I remember when my grandson added too much salsa. We fixed it with extra cream cheese.
If your cheese is clumpy, your soup was too hot. Next time, let the soup cool a bit first. Then stir in the cheeses slowly. Fixing small problems builds your cooking confidence. It also makes the flavor just right for you. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Is this soup gluten-free? A: Yes, if you use a gluten-free enchilada sauce and broth. Always check the labels to be sure.
Q: Can I make it ahead? A: Absolutely. Make it fully, then cool and store it. The flavors get even better overnight.
Q: What if I don’t have half and half? A: Whole milk or heavy cream will work just fine. Fun fact: My grandma always used whole milk in her soups.
Q: Can I double the recipe? A: You can, but use a very large pot. Your family will thank you for the leftovers.
Q: Are the garnishes important? A: They add fresh flavor and fun. But the soup is delicious all on its own. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this creamy soup. It always makes my kitchen smell wonderful. I love hearing about your cooking adventures too.
Please share your photos if you make it. I would be so happy to see your bowl of soup. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Creamy Green Enchilada Chicken Soup Recipe
Description
A rich and comforting soup featuring tender shredded chicken in a creamy, cheesy green enchilada sauce base. Perfect for an easy and satisfying meal.
Ingredients
Instructions
- Slow Cooker Method: Place the chicken, enchilada sauce, and chicken broth into a 6-quart slow cooker. Cook on a low setting for 6 to 8 hours, until the chicken is fully cooked and tender. Take the chicken out and shred it using two forks. Put the shredded chicken back into the slow cooker. Pour in the half and half, add the Monterey Jack and cream cheeses, and the green salsa. Stir the mixture until the cheeses have melted and the sauce is smooth and creamy. Taste and add salt, pepper, or more salsa as desired.
- Instant Pot Method: Combine the chicken, enchilada sauce, and one cup of the broth in the Instant Pot. Secure the lid and set to cook on high pressure for 8 minutes. Once finished, perform a quick pressure release. Carefully remove the chicken and shred it. Return the shredded chicken to the pot and add the remaining broth, both cheeses, and the salsa. Stir everything together until the cheeses are melted and the soup is creamy. Season with salt and pepper to your liking.
- Stovetop Method: In a large pot or Dutch oven, combine the chicken with the broth and enchilada sauce. Bring to a simmer and cook until the chicken is tender and cooked through. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot. Stir in the half and half, both cheeses, and the green salsa. Warm the soup over medium heat, stirring continuously, until the cheeses have melted and the soup is creamy. Adjust the final flavor with salt and pepper as needed.
Notes
- For a spicier soup, use a hot green enchilada sauce or add diced jalapeños. If the soup is too thick after adding the cheeses, thin it with a little extra broth.
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