As I stirred the pot, the warm aroma of cooked chicken mingled with zesty green enchilada sauce, whisking me away to my favorite corner of a quaint Mexican café. There’s something undeniably comforting about a bowl of Creamy Green Enchiladas Chicken Soup—it brings together tender shredded chicken and a luscious, velvety broth that feels as if it were crafted with love. This delightful recipe isn’t just delicious; it’s also high in protein and low in carbs, making it perfect for busy weeknights when you crave something hearty yet healthy. Whether you whip it up in a slow cooker, on the stovetop, or in an Instant Pot, I guarantee it will leave everyone asking for more. Wondering how something so rich can pack such a nutritious punch? Let’s dive into the details!

Why is this soup a must-try?

Creamy Comfort: Every spoonful is like wrapping yourself in a warm, cozy blanket—this soup is perfect for chilly evenings.
Versatile Cooking Methods: Whether you prefer the slow cooker, stovetop, or Instant Pot, this recipe adapts beautifully for any kitchen setup.
High-Protein, Low-Carb Delight: Packed with 39g of protein per serving, it’s the ideal choice for health-conscious foodies!
Crowd-Pleasing Flavor: The blend of zesty green enchilada sauce and gooey cheese means this dish will quickly become a family favorite, just like my Monterey Chicken Spaghetti.
Easy Ingredient Swap: Feel free to customize with your favorite veggies or cheese for added texture and nutrients—you can’t go wrong!

Creamy Green Enchiladas Chicken Soup Ingredients

• Dive into the heart of this comforting dish with quality ingredients!

For the Soup

Chicken Breasts or Thighs – Use boneless, skinless cuts for easy shredding and a tender bite.
Green Enchilada Sauce – Provides a rich flavor base; opt for homemade or a quality store-bought option (28-ounce can).
Chicken Broth – Adds depth and warmth; low-sodium is great for those watching their salt intake.
Half and Half or Heavy Cream – For that luxurious creamy texture; swap in fat-free half and half for a lighter twist.

For the Creamy Blend

Monterey Jack Cheese – Melts wonderfully, creating that gooey, cheesy goodness; cheddar is a flavorful alternative.
Cream Cheese – Ensures a smooth and creamy richness; remember to soften it for easy mixing!
Green Salsa (Salsa Verde) – Adds a delightful tang; adjust for spice according to your preference.

For Seasoning

Salt and Pepper – Essential for enhancing flavors; feel free to adjust to suit your taste.

Indulge in this Creamy Green Enchiladas Chicken Soup that combines hearty ingredients and flavors to create a memorable meal perfect for any occasion!

Step‑by‑Step Instructions for Creamy Green Enchiladas Chicken Soup

Step 1: Prepare the Chicken
In a 6-quart slow cooker, combine the boneless, skinless chicken breasts or thighs with the green enchilada sauce and chicken broth. Set your slow cooker to low and let the mixture cook for 6 to 8 hours, until the chicken is tender and easily shreds with a fork. As the soup cooks, the enticing aroma will fill your kitchen!

Step 2: Shred the Chicken
After the chicken has cooked, carefully remove it from the slow cooker using tongs. Place it on a cutting board and shred it into bite-sized pieces with two forks. Return the shredded chicken back to the pot, stirring to incorporate it back into the flavorful broth of your Creamy Green Enchiladas Chicken Soup.

Step 3: Add Dairy Ingredients
Mix in the half and half or heavy cream, followed by the Monterey Jack cheese, cream cheese, and green salsa. Stir everything together until the cheeses melt and create a luscious, creamy texture. This step should take about 5-7 minutes, and you’ll know it’s ready when the soup looks smooth and velvety.

Step 4: Adjust Seasoning
Taste your creamy concoction and season with salt and pepper according to your preference. Feel free to add more green salsa for an extra kick. Allow the soup to simmer on low for an additional 10 minutes to blend the flavors, ensuring that your Creamy Green Enchiladas Chicken Soup is perfect for serving!

Make Ahead Options

These Creamy Green Enchiladas Chicken Soup are perfect for meal prep! You can easily prepare the base of the soup (chicken, green enchilada sauce, and chicken broth) up to 24 hours in advance; simply combine in your slow cooker and refrigerate until ready to cook. For even more convenience, you can shred the chicken and mix in the dairy ingredients (half and half, Monterey Jack cheese, cream cheese, and green salsa) up to 3 days ahead. Just be sure to store everything in airtight containers to maintain quality. When you’re ready to serve, reheating the soup is a breeze—just warm it gently on the stovetop until heated through, ensuring a satisfying, flavorful meal with minimal effort during busy weeknights!

Expert Tips for Creamy Green Enchiladas Chicken Soup

Cream Cheese Care: Always ensure your cream cheese is softened. This helps it blend smoothly into the soup, preventing any pesky lumps.
Layering Flavors: For a deeper taste, sauté chopped onions and garlic in your pot before adding the chicken and broth; it makes a world of difference!
Avoid Overcooking: If using a slow cooker, avoid cooking longer than 8 hours, as chicken can become dry. Cook until just tender for juicy results.
Customize Spice Levels: Adjust the heat by incorporating diced jalapeños or extra green salsa, but start with a little; you can always add more!
Serving Size Tip: This Creamy Green Enchiladas Chicken Soup freezes wonderfully, so make extra for hearty meals later! Just reheat gently.

Storage Tips for Creamy Green Enchiladas Chicken Soup

Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the flavors fresh and makes for a quick meal later in the week.
Freezer: Your creamy green enchiladas chicken soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag.
Reheating: To reheat, thaw overnight in the fridge and gently warm in a pot. Add extra broth or cream as needed to restore the creamy consistency.
Avoid Spoilage: If you notice any signs of spoilage, such as off smells or discoloration, it’s best to discard it to ensure food safety.

Creamy Green Enchiladas Chicken Soup Variations

Feel free to tweak this delightful recipe to suit your tastes and dietary needs—your personalized touch will make it even more special!

Slow Cooker: Perfect for busy days; let the soup simmer gently while you go about your day.
Instant Pot: For a quick version, cook on high pressure for about 15 minutes; release naturally for maximum flavor.
Vegetarian: Swap chicken for your favorite beans or lentils for a hearty, plant-based option that’s equally delicious.
Spice it Up: Add diced jalapeños or a dash of cayenne pepper for a fiery kick that warms the soul!
Creamy Coconut: Substitute half and half with coconut milk for a luscious, tropical twist that intrigues the palate.
Veggie Boost: Toss in chopped spinach, zucchini, or bell peppers for added nutrition and vibrant color.
Thick and Hearty: For a creamy texture, mix in crushed tortilla chips or blended beans to make it thicker and heartier.
Cheese Lovers: Experiment with different cheese choices like pepper jack or gouda for an exciting flavor variation that’s simply irresistible!

Whether you’re making this soup in a slow cooker, stirring it on the stovetop, or blending it in an Instant Pot, you’re crafting a warm bowl of comfort that your family will adore—try pairing it with a fresh side like my Cheesy Garlic Chicken for a truly satisfying meal!

What to Serve with Creamy Green Enchiladas Chicken Soup

Elevate your cozy meal experience with delicious accompaniments that balance flavors and enhance the comfort of this dish.

Crunchy Tortilla Chips: Perfect for dipping into the creamy soup, these add a satisfying crunch and extra flavor.
Avocado Slices: Rich and creamy, fresh avocado complements the zest of the broth while adding a pleasant texture.
Fresh Cilantro: A sprinkle of chopped cilantro brightens the flavor profile and adds a delightful herbal aroma.
Dollop of Sour Cream: A spoonful of sour cream enhances the creaminess and adds a tangy touch that ties everything together.
Tangy Lime Wedges: A squeeze of lime over the soup introduces a zesty kick, elevating the overall flavor experience.
Warm Crusty Bread: Serve with a side of rustic bread to soak up every last drop of this hearty dish—perfect for dipping!
Mixed Green Salad: A light, refreshing salad dressed with a citrus vinaigrette pairs beautifully, balancing the richness of the soup.

These pairings will not only complement your Creamy Green Enchiladas Chicken Soup, but they’ll create a wholesome meal bursting with flavor and comfort!

Creamy Green Enchiladas Chicken Soup Recipe FAQs

How do I choose the right chicken for this soup?
Absolutely! I recommend using boneless, skinless chicken breasts or thighs for best results. They shred easily after cooking and provide a tender texture. Look for fresh, pink chicken without dark spots, which could indicate spoilage.

What is the best way to store leftovers?
After enjoying your delicious Creamy Green Enchiladas Chicken Soup, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to maintain that lovely creamy consistency.

Can I freeze the soup for later?
Yes, indeed! To freeze, let the soup cool completely, then transfer it into freezer-safe containers or bags, leaving a little space for expansion. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating on the stovetop. You may need to add a bit of broth or cream to achieve the desired texture.

What can I do if the soup is too thick after reheating?
Very! If your soup turns out thicker than desired after reheating, simply stir in some warm chicken broth or cream a little at a time until it reaches your preferred consistency. This way, you keep the rich, creamy flavor while adjusting the texture.

Are there any dietary considerations I should keep in mind?
Definitely! If you have dietary restrictions or allergies, you can easily modify this recipe. For gluten sensitivity, ensure your green enchilada sauce doesn’t contain gluten. Additionally, if you’re cooking for kids or have sensitive palates, start with a milder salsa verde and add heat gradually to taste.

What vegetables can I add for extra nutrition?
Why not! Adding veggies like chopped mushrooms, zucchini, or corn is a wonderful way to enhance your Creamy Green Enchiladas Chicken Soup. Consider sautéing them first to deepen their flavors before mixing them into the soup. You can also incorporate black beans or hominy for added heartiness!