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My family goes crazy for this Green Enchiladas Chicken Soup. It's the perfect blend of creamy comfort and Mexican flavors that just warms your soul. I love how versatile it is you can make it in the slow cooker Instant Pot or on the stove. Best of all it's low carb and packed with protein so I don't feel guilty going back for seconds.
What You'll Need
- Chicken: Boneless, skinless chicken breasts or thighs.
- Green Enchilada Sauce: Use homemade or store-bought (28 oz).
- Chicken Broth: For a flavorful base.
- Half and Half: Or substitute with heavy cream for extra richness.
- Monterey Jack Cheese: Freshly grated for better melting.
- Cream Cheese: Softened, cubed for creaminess.
- Green Salsa: Adds zesty flavor; adjust to taste.
- Seasonings: Salt and pepper, to taste.
- Optional Garnish: Avocado, cilantro, green onion, sour cream.
Let's Make It
- Step 1: Slow Cook
- Add chicken, enchilada sauce, and broth to a slow cooker. Cook on low for 6-8 hours.
- Step 2: Shred Chicken
- Remove chicken, shred, and set aside.
- Step 3: Add Creaminess
- Stir in half and half, Monterey Jack cheese, cream cheese, and salsa until melted.
- Step 4: Combine
- Add shredded chicken back to the soup and mix well.
Dress It Up
My favorite part is loading up the toppings. I pile on creamy avocado fresh cilantro and a dollop of sour cream. Sometimes I crush up tortilla chips for a bit of crunch. When my husband's in the mood for heat he adds an extra splash of hot sauce.
Common Questions
- Can I freeze this soup?
- Yes, freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat slowly.
- Can I adjust the spice level?
- Start mild and let individuals add hot sauce or extra salsa to taste.
- Can I use an Instant Pot?
- Yes, cook chicken with 1 cup broth for 8 minutes on high pressure, then proceed with the recipe.
Make It Your Own
I love how flexible this recipe is. Sometimes I toss in diced green chiles for extra kick or add black beans to make it heartier. My kids love when I top it with crispy tortilla strips and my friend always adds quinoa to hers. The possibilities are endless you can really make it your own.
My Secret Tips
Trust me on this one always grate your own cheese it melts so much better than pre shredded. I like to taste and adjust the seasonings right before serving. If you want it thicker just let it simmer a bit longer or stir in a little cornstarch mixed with water. Fresh off the stove is when it's absolutely perfect.
Keep It Fresh
This soup stays good in the fridge for about 4 days. When reheating just take it slow and stir often. I usually add a splash of broth if it gets too thick. The microwave works too just heat it in short bursts and give it a good stir between each one.
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Frequently Asked Questions
- → Can I adjust the spice level?
Yes, this recipe is mild to medium spicy. Add more green salsa, hot sauce, or diced jalapeños to increase heat to your preference.
- → What vegetables can I add?
You can add mushrooms, zucchini, bell peppers, onions, black beans, white beans, or corn. The recipe is very adaptable to additional ingredients.
- → Why does the cream cheese need to be softened?
Softened cream cheese melts more easily and incorporates smoothly into the soup without lumps. Microwave in short bursts if needed.
- → Can I use store-bought enchilada sauce?
Yes, you can use a 28-ounce can of store-bought sauce, though homemade is recommended for best flavor.
- → What toppings work well?
Avocado, cilantro, green onions, and sour cream make great toppings. Additional green salsa or hot sauce can be added for more heat.