As the chill of winter settles in, there’s nothing quite like the warm embrace of a comforting soup. Picture this: you walk into your cozy kitchen, and immediately, the rich aroma of green enchilada sauce mingles with savory chicken, coaxing an appetite like no other. That’s the magic of my Creamy Green Enchilada Chicken Soup—a delightful dish that transforms humble ingredients into an indulgent experience, all while being high in protein and low in carbs.
I discovered this recipe during one of those busy weeks when takeout just wouldn’t cut it. With a blend of tender shredded chicken, zesty salsa verde, and creamy Monterey Jack cheese, this soup is not just easy to whip up; it’s also incredibly versatile. Whether you choose the slow cooker, stovetop, or Instant Pot method, dinner is practically effortless. Grab a spoon and prepare for a cozy retreat in a bowl—this soup is sure to become a staple in your home!
Why is Creamy Green Enchilada Chicken Soup So Special?
Comforting Warmth: This soup wraps you in warmth, making it perfect for chilly evenings.
High in Protein: Packed with tender chicken, it ensures you stay satisfied without the carbs.
Endless Customization: Easily adapt it to suit your preferences by adding veggies or spices!
Quick & Convenient: Make it in a slow cooker or Instant Pot, saving you time during busy weeks.
Crowd-Pleasing Delight: Serve it at gatherings, and prepare for everyone to ask for seconds!
Creamy Green Enchilada Chicken Soup Ingredients
If you’re ready to dive into the cozy goodness of this soup, here are the key ingredients you’ll need!
For the Soup
- Boneless skinless chicken breasts or thighs – the primary protein source; for a faster prep, consider using rotisserie chicken instead.
- Green enchilada sauce – serves as the flavor base; you can use a homemade version or a convenient 28-ounce can from the store.
- Chicken broth – adds essential liquid and enhances the overall flavor of the soup.
- Half and half or heavy cream – introduces a creamy texture; heavy cream provides a richer flavor, perfect for indulgence.
For the Creaminess
- Shredded Monterey Jack cheese – adds melty texture and delicious flavor; feel free to swap it for cheddar cheese if desired.
- Cream cheese – contributes extra creaminess and thickness; ensure it’s softened beforehand to blend seamlessly.
For the Zesty Kick
- Green salsa (salsa verde) – infuses a tangy spice; adjust the amount based on your preferred heat level for the soup.
- Salt and pepper – crucial for seasoning, allowing you to tailor the flavor to your taste.
With these ingredients ready, you’ll be well on your way to crafting the amazing Creamy Green Enchilada Chicken Soup that will surely warm your soul!
How to Make Creamy Green Enchilada Chicken Soup
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Combine Ingredients: In a 6-quart slow cooker, mix together the boneless skinless chicken, green enchilada sauce, and chicken broth. Cover and cook on Low for 6-8 hours until the chicken is tender and shreds easily.
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Shred Chicken: Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, mixing it back into the flavorful broth.
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Add Creaminess: Sprinkle in the half and half (or heavy cream), softened cream cheese, shredded Monterey Jack cheese, and green salsa. Stir gently until everything is fully combined and the cheeses are melted, creating a luscious consistency.
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Season to Taste: Finally, add salt and pepper to taste. Feel free to throw in a dash of hot sauce or extra salsa for that perfect spicy kick!
Optional: Top with fresh avocado or crumbled tortilla chips for an added crunch.
Exact quantities are listed in the recipe card below.
Creamy Green Enchilada Chicken Soup Variations
Feel free to get creative with this recipe and tailor it to your taste preferences!
- Vegetable Boost: Add diced zucchini, black beans, or bell peppers for extra nutrition and color. These ingredients not only enhance the soup’s flavor but also give it a heartier texture.
- Lower Fat: Substitute half and half with unsweetened almond milk or fat-free half-and-half to reduce calories. Even without the full fat, the soup remains deliciously creamy!
- Cheesy Delight: Swap Monterey Jack for pepper jack cheese to add a spicy twist. It brings a whole new level of flavor and complements the green salsa’s kick!
- Herb Infusion: Incorporate fresh herbs like cilantro or parsley at the end for a bright finish. Their fragrance adds an aromatic layer that perfectly lightens the rich soup.
- Creamy Alternative: Replace cream cheese with a plant-based cream alternative for a dairy-free option. Cashew cream works beautifully and still provides that creamy texture.
- Extra Spice: Crank up the heat by adding diced jalapeños or a splash of hot sauce. Make a note of your family’s spice tolerance for the right kick!
- Crunchy Topping: Top with crumbled tortilla chips, avocado, or fresh radish slices for fun texture. This gives a satisfying crunch and balances the creaminess beautifully.
- Protein Choice: Swap out chicken for shredded pork or turkey if you’re looking for a different protein base. Supported by the same rich flavors, the possibilities become endless.
As you experiment, remember, the best recipe is one that reflects your unique taste!
Expert Tips for Creamy Green Enchilada Chicken Soup
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Chicken Choice: Use boneless skinless chicken thighs for juicier results, but breasts work well if you prefer leaner meat.
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Cream Cheese Prep: Always soften cream cheese before adding it to avoid lumps in the soup; a quick microwave method works wonders!
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Heat Adjustment: If you want a spicy kick, feel free to mix in diced jalapeños or increase the green salsa amount; just taste as you go!
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Freezing Advice: To freeze your Creamy Green Enchilada Chicken Soup successfully, let it cool completely before transferring to an airtight container.
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Add Veggies: For extra nutrition, toss in diced zucchini or bell peppers; they’ll add color and flavor without overpowering the soup.
What to Serve with Creamy Green Enchilada Chicken Soup?
When enjoying a bowl of this comforting soup, you can elevate your meal experience with a few delightful pairings.
- Crispy Tortilla Chips: These crunchy gems add a satisfying texture and are perfect for dipping into the creamy broth.
- Fresh Avocado Slices: Creamy avocado complements the soup’s richness, enhancing both flavor and nutrition in each bite.
- Cilantro Lime Rice: The zesty rice brightens the dish, offering a refreshing contrast that makes each spoonful more exciting.
- Grilled Corn on the Cob: Sweet, smoky corn enhances the overall experience, providing a delightful summer flavor that pairs well with the soup.
A crisp side salad can also bring brightness to your meal. Toss together mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing balance.
- Margaritas: Sip on a classic margarita, where the tangy lime cuts through the creamy richness of the soup, creating a delightful harmony.
- Churros for Dessert: End your meal on a sweet note with churros, offering a crispy exterior and soft, doughy interior—truly a heavenly finish!
Make Ahead Options
These Creamy Green Enchilada Chicken Soup preparations are perfect for busy home cooks looking to save time! You can cook the chicken with the green enchilada sauce and chicken broth up to 24 hours in advance. Just let the mixture cool before refrigerating in an airtight container. When you’re ready to enjoy, simply reheat the soup on the stovetop and stir in the half and half, cream cheese, shredded Monterey Jack cheese, and green salsa, ensuring everything is properly warmed to maintain that creamy texture. This way, you can have a warming, delicious meal on the table with minimal effort, just like a comforting hug in a bowl!
How to Store and Freeze Creamy Green Enchilada Chicken Soup
Fridge: Store your Creamy Green Enchilada Chicken Soup in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore creaminess.
Freezer: For longer storage, freeze the soup in an airtight container for up to 3 months. Be sure to cool it completely first to prevent ice crystals from forming.
Reheating: When ready to enjoy, thaw overnight in the fridge if frozen, then reheat on low heat, stirring occasionally until warmed through.
Portioning: Consider dividing the soup into single-serving sizes before freezing. This makes reheating more convenient for quick meals on busy days!
Creamy Green Enchilada Chicken Soup Recipe FAQs
What type of chicken should I use for the soup?
Absolutely! You can use either boneless skinless chicken breasts or thighs, depending on your preference. Chicken thighs will give you a juicier result, but both options are delicious. For a quicker prep, don’t hesitate to swap in rotisserie chicken!
How long can I store the Creamy Green Enchilada Chicken Soup?
You can store your soup in an airtight container in the fridge for up to 3 days. When reheating, warm it on the stovetop or in the microwave, adding a splash of broth to restore its creamy consistency if needed.
Can I freeze the soup? If so, how?
Yes, you can freeze your Creamy Green Enchilada Chicken Soup! First, let it cool completely to avoid ice crystals forming. Then, transfer the soup to an airtight container or freezer bags, and store it for up to 3 months. To reheat, thaw overnight in the fridge, then warm it up gently, stirring occasionally until hot.
What if the cream cheese lumps in the soup?
No worries here! To prevent lumpy cream cheese, make sure it’s softened before you add it to the soup. If you forget to soften it, just pop it in the microwave for about 10-15 seconds before incorporating it into the soup, and stir well until smooth.
Are there any dietary considerations for this recipe?
The soup is generally safe for most, but always consider personal allergies. If you’re cooking for pets, avoid ingredients like onion or garlic, which can be harmful to them. For dietary adjustments, feel free to substitute the cream with a dairy-free alternative and utilize low-sodium chicken broth for a healthier version.
Creamy Green Enchilada Chicken Soup for Cozy Nights In
Ingredients
Equipment
Method
- In a slow cooker, mix together the boneless skinless chicken, green enchilada sauce, and chicken broth. Cover and cook on Low for 6-8 hours until the chicken is tender and shreds easily.
- Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, mixing it back into the flavorful broth.
- Sprinkle in the half and half (or heavy cream), softened cream cheese, shredded Monterey Jack cheese, and green salsa. Stir gently until everything is fully combined and the cheeses are melted.
- Finally, add salt and pepper to taste. Add hot sauce or extra salsa for a spicy kick if desired.