You’ll love this Green Chicken Enchilada Soup – Creamy and Cheesy! This comforting soup is a delightful blend of creamy textures and cheesy goodness, making it the perfect dish for any occasion—from family dinners to cozy gatherings. Easy to prepare in your slow cooker, stovetop, or Instant Pot, it’s a versatile choice that never fails to impress. Its standout feature is the rich flavor profile created by the combination of green enchilada sauce and salsa verde, elevating your typical chicken soup into something extraordinary.
Why You’ll Love This Recipe
- Easy to Prepare: With minimal prep time and straightforward steps, you can whip this soup up in no time.
- Flavorful and Satisfying: The creamy consistency combined with the zesty green enchilada sauce provides a burst of flavor in every spoonful.
- Versatile Cooking Methods: Whether you prefer a slow cooker, stovetop, or Instant Pot, this recipe fits seamlessly into your cooking style.
- Perfect for Meal Prep: Make a large batch and enjoy leftovers throughout the week, making busy nights easier.
- Crowd-Pleaser: Its rich taste and creamy texture make it a hit at parties or family gatherings.
Tools and Preparation
To make this delicious Green Chicken Enchilada Soup – Creamy and Cheesy!, you’ll need some essential kitchen tools. Having the right equipment ensures that your cooking process is smooth and enjoyable.
Essential Tools and Equipment
- Slow Cooker or Instant Pot
- Large pot (for stovetop method)
- Measuring cups
- Knife and cutting board
Importance of Each Tool
- Slow Cooker or Instant Pot: These appliances allow for hands-free cooking, making meal preparation simple while developing rich flavors over time.
- Large pot: If you’re using the stovetop method, a large pot is essential for simmering all ingredients evenly.
- Measuring cups: Accurate measurements ensure that each ingredient shines through in your soup’s flavor profile.
Ingredients
For the Soup Base
- 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
For Creaminess
- 1 cup half and half or heavy cream
- 4 ounces cream cheese (cubed and softened – warm in the microwave if needed)
For Flavor
- 2 cups shredded monterey jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup – Creamy and Cheesy!
Step 1: Prepare Your Ingredients
Gather all ingredients listed above. Cut your chicken into manageable pieces if desired. This helps with even cooking.
Step 2: Combine Ingredients in Your Slow Cooker or Pot
If using a slow cooker:
1. Place the chicken at the bottom of the slow cooker.
2. Add green enchilada sauce, chicken broth, half and half (or heavy cream), cream cheese, salsa verde, salt, and pepper on top of the chicken.
If using stovetop:
1. In a large pot over medium heat, add all ingredients as mentioned above.
2. Stir well to combine.
Step 3: Cook Until Done
For slow cooker:
1. Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through.
For stovetop:
1. Bring to a simmer.
2. Reduce heat to low, cover, and cook for about 30 minutes until the chicken is tender.
Step 4: Shred Chicken
Once cooked:
1. Remove chicken from the pot or slow cooker.
2. Shred with two forks and return to the soup mixture.
Step 5: Stir in Cheese
Stir in shredded monterey jack cheese until melted through. Taste for seasoning adjustments with salt and pepper as needed before serving.
Now you have a delicious bowl of Green Chicken Enchilada Soup – Creamy and Cheesy! Enjoy it with tortilla chips or warm bread for an extra treat!
How to Serve Green Chicken Enchilada Soup – Creamy and Cheesy!
This creamy and cheesy green chicken enchilada soup is versatile and can be served in various delightful ways. Here are some serving suggestions to elevate your soup experience.
Top with Fresh Ingredients
- Chopped Cilantro: Adds a burst of freshness and flavor.
- Sour Cream: A dollop of sour cream brings creaminess and tang.
- Avocado Slices: Creamy avocado complements the soup’s flavors perfectly.
Pair with Crunchy Toppings
- Tortilla Strips: Crispy tortilla strips provide texture and crunch.
- Shredded Lettuce: A handful of shredded lettuce adds a crisp, refreshing element.
- Jalapeño Slices: For those who like heat, jalapeños give a spicy kick.
Serve with Bread or Corn
- Warm Tortillas: Serve alongside warm corn or flour tortillas for dipping.
- Cornbread Muffins: Sweet cornbread muffins make a delightful pairing with this savory soup.
How to Perfect Green Chicken Enchilada Soup – Creamy and Cheesy!
To make your green chicken enchilada soup even better, consider these helpful tips.
- Use Quality Ingredients: Selecting fresh chicken and high-quality cheese enhances the overall taste.
- Adjust Spice Level: Tailor the heat by choosing mild or hot salsa verde based on your preference.
- Let it Simmer: Allowing the soup to simmer longer helps deepen the flavors; the longer, the better!
- Add Extra Veggies: Incorporate diced bell peppers or corn for added nutrition and flavor.
Best Side Dishes for Green Chicken Enchilada Soup – Creamy and Cheesy!
Complement your creamy green chicken enchilada soup with these delicious side dishes that enhance your meal.
- Mexican Rice: Fluffy rice flavored with spices pairs well to soak up the rich broth.
- Refried Beans: Creamy refried beans provide a hearty side option, adding protein to your meal.
- Guacamole: Fresh guacamole offers a creamy contrast that works beautifully with the soup.
- Pico de Gallo: This fresh salsa adds brightness and crunch alongside each spoonful of soup.
- Cheesy Garlic Bread: Toasted bread topped with cheese and garlic makes for a satisfying side addition.
- Grilled Corn on the Cob: Sweet, charred corn brings sweetness that balances out the flavors perfectly.
Common Mistakes to Avoid
Avoiding common pitfalls can make your Green Chicken Enchilada Soup – Creamy and Cheesy! even better.
- Ignoring Chicken Quality: Using low-quality chicken can lead to a tough texture. Always choose fresh or high-quality chicken for the best results.
- Overcooking the Soup: Cooking too long can make the chicken dry. Set your timer and check for doneness to keep it tender.
- Neglecting Seasoning: Forgetting to season properly can result in bland soup. Taste as you go and adjust salt and pepper accordingly.
- Skipping the Cream Cheese: Leaving out cream cheese may reduce creaminess. Make sure to include it for that rich texture.
- Not Preparing the Enchilada Sauce Correctly: Using store-bought sauce without adjusting flavors can lead to disappointment. Consider adding spices or herbs for a personal touch.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The soup will last up to 4 days in the fridge.
Freezing Green Chicken Enchilada Soup – Creamy and Cheesy!
- Use freezer-safe containers or bags.
- This soup can be frozen for up to 3 months.
Reheating Green Chicken Enchilada Soup – Creamy and Cheesy!
- Oven: Preheat to 350°F (175°C) and bake until heated through, about 20-25 minutes.
- Microwave: Heat in short intervals, stirring often, until hot.
- Stovetop: Warm over low heat, stirring occasionally until heated thoroughly.
Frequently Asked Questions
Here are some common questions about making this delicious soup!
How do I make Green Chicken Enchilada Soup – Creamy and Cheesy! spicier?
You can add jalapeños or extra salsa verde to increase heat levels in your soup.
Can I use another type of cheese?
Absolutely! Feel free to experiment with cheeses like cheddar or pepper jack for different flavors.
Is this dish suitable for meal prep?
Yes, this soup stores well and is perfect for meal prepping. Just divide into portions before refrigerating or freezing.
What can I serve with this green chicken enchilada soup?
Consider pairing it with tortilla chips, rice, or a fresh salad for a complete meal.
Final Thoughts
The Green Chicken Enchilada Soup – Creamy and Cheesy! is a comforting dish that’s easy to customize. You can add your favorite vegetables or adjust spices to suit your taste. Give it a try—you’ll love how versatile and satisfying this recipe is!
Soup
Green Chicken Enchilada Soup – Creamy and Cheesy!
Get ready to indulge in a bowl of Green Chicken Enchilada Soup that’s both creamy and cheesy! This comforting dish is a delightful fusion of flavors, featuring tender chicken simmered in a rich green enchilada sauce and silky cream. Ideal for any occasion, whether it’s a family dinner or a cozy gathering, this soup is simple to prepare using your slow cooker, stovetop, or Instant Pot. Each spoonful bursts with zesty goodness from salsa verde, making it an extraordinary twist on traditional chicken soup. Perfectly paired with tortilla chips or warm bread, this recipe is sure to impress everyone at your table!
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Slow Cooker/Stovetop
- Cuisine: Mexican
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 28-ounce can)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 4 ounces cream cheese (cubed)
- 2 cups shredded Monterey Jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare ingredients by cutting chicken into manageable pieces.
- In a slow cooker: Layer chicken at the bottom, then add enchilada sauce, chicken broth, half and half, cream cheese, salsa verde, salt, and pepper. For stovetop: Combine all ingredients in a large pot over medium heat.
- Cook: For slow cooker, cover and cook on low for 6 hours or high for 3 hours. For stovetop, bring to a simmer and cook on low heat for about 30 minutes.
- Shred cooked chicken with two forks and stir it back into the soup.
- Add shredded Monterey Jack cheese and mix until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg
