Creamy Green Chicken Enchilada Soup that Comforts the Soul!

A Cozy Spin on Enchilada Soup

Growing up in sunny Orlando, I spent my happiest times cooking in the kitchen with my family, surrounded by vibrant flavors drawn from my cultural roots in Mexico. My childhood memories sparkle with laughter, the warm scent of spices, and the joy of creating meals that brought my loved ones together.

Enchilada soup became a cherished dish in our home, brimming with comforting flavors and a creamy texture that hugs you from the inside. Now, as I continue this culinary journey, I invite you to join me in crafting a delicious green chicken enchilada soup that promises to warm your heart and feed your soul.

Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: Mexican
• Best Season: Year-round

What Makes This Dish Shine

• Hearty and Satisfying: This green chicken enchilada soup is everything you need on a chilly evening, with rich flavors coming from the creamy base and zesty enchilada sauce. Each bite feels like a warm hug, making it perfect for family dinners or gathering with friends.

• Versatility: Whether you prefer a slow cooker, Instant Pot, or traditional stovetop method, this recipe’s versatility makes it a breeze to whip up. No matter your cooking style, you can enjoy this delightful dish in a way that suits you best.

• Meal Prep Queen: This soup is fantastic for meal prep! Make a big batch and enjoy refreshing lunches throughout the week, taking just minutes to heat up.

• Family-Friendly Flavor: Even the pickiest eaters will gobble this soup down. The creamy texture combined with the chicken and flavorful green enchilada sauce means everyone at the table will be asking for seconds.

Ingredients You’ll Need

• 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
• 1 cup half and half or heavy cream
• 2 cups shredded Monterey Jack cheese
• 4 ounces cream cheese (cubed and softened)
• 4 ounces green salsa (salsa verde)
• Salt and pepper to taste

Ingredient Tips

• Chicken: Use thighs for a richer flavor; breasts are perfect for a leaner option.
• Enchilada Sauce: Homemade adds freshness and flavor, while store-bought still works wonderfully.
• Broth: Opt for low-sodium chicken broth to control saltiness.
• Cream Cheese: Ensure it is at room temperature for easy blending.

Step-by-Step Instructions

Slow Cooker Instructions:

1. Place chicken in the slow cooker, and pour in chicken broth and green enchilada sauce.
2. Cook on low for 6-8 hours or high for 4 hours.
3. Shred chicken with two forks and add cream cheese, half and half, green salsa, and cheese. Stir until well combined, and cook on low for an additional 30 minutes until creamy.

Instant Pot Instructions:

1. Add the chicken, chicken broth, and green enchilada sauce to the pot. Seal the lid and cook on high pressure for 12 minutes.
2. Once done, allow a natural release for 10 minutes before manually releasing the rest. Shred the chicken and add cream cheese, half and half, green salsa, and cheese; stir until creamy.

Stovetop Instructions:

1. In a large pot, combine chicken, broth, and green enchilada sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Remove chicken, shred it, and return to the pot. Stir in cream cheese, half and half, green salsa, and cheese until melted and combined.

Pro Pointers for Best Results

• For a spicy kick, add diced jalapeños or chili powder to the mix.
• Let the soup sit after cooking to enhance flavors.
• If the soup gets too thick, loosen it with more chicken broth.
• Garnish with avocado, cilantro, or sour cream for an extra layer of flavor.

Recipe Variations

• Vegan Style: Substitute the chicken with chickpeas or jackfruit, and replace cream with coconut milk for a plant-based twist.
• Mild Version: Use mild green salsa and omit spices for a gentler flavor profile.
• Spicy Kick: Add sliced jalapeños or hot sauce for those who crave heat!
• Regional Twist: Try adding black beans for a heartier meal, or switch the cheese for queso fresco to capture that authentic Mexican feel.

Drink and Dessert Pairings

• Drink: Enjoy this dish with a refreshing horchata or a light Mexican lager.
• Side: Serve alongside warm tortillas or tortilla chips for dipping.
• Dessert: Finish the meal with sweet churros or flan for a perfect end.

Make Ahead & Freezer Tips

• Prep: Chop veggies and season chicken a day ahead so all you have to do is assemble ingredients.
• Store: After cooking, let the soup cool before storing in airtight containers for up to 5 days in the fridge.
• Freeze: This soup freezes well! Freeze in portions and reheat whenever hunger strikes.
• Reheat: Gently warm on the stovetop; add a splash of broth if it looks a bit thick.

Presentation & Serving Suggestions

When ready to serve, ladle the creamy green chicken enchilada soup into vibrant bowls that pop on the table. Top with sliced avocado, a sprinkle of cilantro, and perhaps a dollop of sour cream to create a dish that’s as visually inviting as it is delicious. Cozy vibes are guaranteed as you gather around with loved ones!

Kitchen Secrets for Cooking Success

• Roast the chicken first for added depth of flavor.
• Allow cream cheese to warm up slightly so it melts easily into the soup.
• Taste frequently as you cook, adjusting seasoning to your preference.
• Reheating the soup gently over low heat helps maintain the creaminess.

Storage & Reheating Tips

To keep the texture creamy, always store soup in an airtight container. When you’re ready to enjoy leftovers, heat gently in the microwave for a few minutes or on the stovetop, adding a splash of broth to adjust thickness.

Frequently Asked Questions

• Can I use frozen chicken? Absolutely! Just increase the cooking time by 5-10 minutes for frozen chicken breasts or thighs.
• Is this soup gluten-free? Yes! Just check the ingredients on your enchilada sauce to ensure it’s gluten-free.
• How spicy is this soup? It’s mildly spiced; feel free to adjust the heat by choosing spicier salsa or adding peppers.
• Can I use other meats? Yes! Shredded pork or even turkey will also work well in this recipe.
• How long can I keep leftovers? The soup stays fresh in the fridge for about 5 days; simply reheat and enjoy!
• Is it okay to omit the cream? Yes, you can replace it with additional broth for a lighter soup while still enjoying great flavor.

Nutrition Info

• Serving Size: 1 bowl
• Calories: 450
• Protein: 36g
• Carbs: 20g
• Fat: 24g
• Fiber: 2g
• Sugar: 3g

Disclaimer: Nutrition facts are estimates and may vary based on specific ingredients used.

A Few Last Notes

Cooking is a cherished way to create connections and memories, and this creamy green chicken enchilada soup captures that spirit beautifully. Each bowl tells a story filled with warmth, love, and tradition. So gather your loved ones, share this recipe, and let the comforting flavors ignite your kitchen with laughter and warmth. Happy cooking!

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