Published: · Modified: by Kori Butler
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Green Enchiladas Chicken Soup,has a creamy broth of green enchiladas sauce, cheeses, salsa verde, and tender shredded chicken - so delicious! Make this easy soup in your slow cooker, on a stovetop, or in an Instant Pot.
The Best Green Chicken Enchilada Soup!
Be sure to check out these three Mexican-style chicken soups - hearty and delicious Chicken Enchilada Soup (with red enchilada sauce) and Chicken Fajita Soup and 7 Can Taco Soup all of your favorite enchilada, taco, and fajita flavors in a snug bowl of tasty goodness! 🙂
Family Friendly
Everyone in our family loves this soup. Because we are a household of five and some like it spicy, and some don't - it's easy to customize so everyone will eat it.
I start by making it mild, which is how the recipe is written below. Those who like it hot can add more salsa or green chili sauce. It is challenging to remove spicy heat, so start with mild.
It's Tasty
Both creamy and zesty, it tastes just like chicken enchiladas - only better! As I mentioned above, start with mild, and each person can build their heat with a green hot sauce or additional green salsa.
3 Ways To Make
Our family loves Mexican-inspired recipes, and having an easy one-pot Mexican meal that can be made in your slow cooker, pressure cooker, or on the stovetop is just the ticket. Chicken enchilada soup is the perfect solution for cooking on a busy weeknight!
Low Carb and Keto Soup
This is a deliciously creamy low-carb and keto chicken enchilada soup. There are no added carbs from tortillas, beans, or corn in this soup.
- You can use heavy cream or half in half in this recipe. The rest of the fat mainly comes from the chicken, cream cheese, and Monterey jack. This makes for a creamy, cheesy, and very hearty soup.
- Using chicken thighs instead of chicken breast will increase healthy fat, as well. To decrease the protein you can use less chicken.
What You'll Need
Here is what you will need to make creamy chicken enchilada soup in your slow cooker or Instant Pot:
Ingredients
- Boneless Skinless Chicken Breasts or Thighs - either one can be used.
- Green Enchilada Sauce - use 1 recipe of our homemade green enchilada sauce (it's so delicious and easy to make) or a 28 oz can of store-bought!
- Chicken Broth
- Half and Half - half and half or heavy cream can be used.
- Monterey Jack Cheese - if you can, grate your own cheese it melts better than packaged.
- Cream Cheese - cubed and very soft. Soften it in the microwave before adding to the soup.
- Green Salsa (Salsa Verde) - make your own salsa verde (it's easy) or use any favorite brand.
- Salt and Pepper to taste
- Optional Garnish - avocado, green onion, sour cream, cilantro
For exact ingredient quantities, please see the recipe card below!
Equipment
- slow cooker or InstantPot
Substitutions and Variations
Here are a few ways you can customize this recipe:
- Spice it up by adding hot sauce, additional salsa, or chili pepper flakes.
- Try adding a can of diced green chiles.
- Add drained canned corn and beans like black beans, pinto beans, etc.
- Fresh vegetables are wonderful in this soup. Add mushrooms, zucchini, sliced carrots when you add the broth.
- Add a quick cooking minute rice, or add a half cup of long grain rice with the broth.
Do you love enchiladas? Be sure to try these green enchiladas with chicken, and this lightened up version, as well as seafood enchiladas, and carne enchiladas.
How To Make Green Enchiladas Chicken Soup
- In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
- Remove chicken and shred.
- Add half and half, jack cheese, cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted.
- Add chicken back to the pot.
How To Serve It
- Adjust salt, pepper, and salsa to taste. Use hot sauce to increase the heat.
- Delicious topped with avocado, cilantro, green onion, and sour cream.
- Give your kids some scooped tortilla chips and let them scoop up their soup.
- Crush tortilla chips over the top to add some crunch.
Top Tips
Here are a few extra tips for making sure that your green chicken enchilada soup comes out perfect:
- To add heat, use more green salsa or a green chili hot sauce.
- Make sure your cream cheese is very soft before adding it to the soup. Cold cream cheese will not melt very well. You can even soften it in the microwave before adding it to the soup.
- For best "melt-ability", always grate your own cheese. Pre-packaged grated cheese is often coated in potato starch, which helps prevent sticking inside the package. Unfortunately, this also keeps it from melting very well.
FAQs
What is the difference between green enchilada sauce and red enchilada sauce?
Red enchilada sauce is made with red tomatoes, red chili peppers, onions, and other spices.
Green enchilada sauce is most often made of diced green chili peppers (such as anaheim peppers, hatch, jalapeno, etc.), garlic, vegetable stock, cumin, oregano, salt, and pepper. Additional jalapeno peppers may also be added for more spice. Sometimes recipes will add tomatillos as well.
What is the difference between Green Enchilada Sauce and Salsa Verde?
Both use very similar ingredients, but green enchilada sauce is cooked, and salsa verde uses raw ingredients. Not all green enchilada sauce recipes use tomatillos (but some do), whereas most salsa verde recipes use tomatillos.
What is green enchilada sauce made of?
Typically green enchilada sauce is made of spicy and mild green chili peppers, onion, garlic, cumin, and other seasonings. Sometimes a recipe will add tomatillos as well - but not always.
Can I make this soup in an Instant Pot?
Yes. Here's how to make Instant Pot Green Enchilada Chicken Soup:
Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set Instant Pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
Add cheese and remaining ingredients. Stir until cheese is melted.
Season with salt, pepper, and hot sauce if desired. Enjoy!
Can I make green enchiladas soup on my stovetop?
Yes! Here's how to make Green Enchiladas Chicken Soup on your stovetop:
In a large stockpot, add chicken and broth.
Simmer until the chicken is done and can easily be pulled apart.
Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Can I freeze this soup?
Yes. This soup can be frozen for up to 3 months in a freezer-safe, airtight container. Thaw in the refrigerator and reheat slow. Fats from the dairy may become separated; add additional milk or cream as needed.
Can I lower the fat in this recipe?
Yes. You can use fat-free half and half and you can reduce the cheese to 1 cup without sacrificing taste.
How can I increase the fat in this recipe?
Adding olive oil and additional cheese will increase the fat in this recipe. You can also use heavy cream in place of half and half. Topping the soup with avocado and sour cream will also increase the fat.
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
Green Chicken Enchilada Soup
You'll love the creamy cheesy broth with green enchilada sauce, salsa verde, cheeses, and tender shredded chicken! It's easy to make in your slow cooker, stovetop, or Instant Pot - perfect for those busy nights!
4.57 from 1693 votes
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Author Kori Butler
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Soup Recipes
Cuisine Mexican
Servings 12 servings
Calories 346 kcal
Ingredients
- 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 cup monterey jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- salt and pepper to taste
Instructions
Slow Cooker Instructions:
In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
Instant Pot Instructions:
Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
Stovetop Instructions:
In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Video
Kori's Tips
- This recipe makes a mild to medium spice soup. To add spice, use additional green salsa or a green chili hot sauce or diced jalapenos.
- Make sure your cream cheese is softened before adding it to the soup. The quickest way to soften is to remove it from the package and place in a microwave-safe bowl for a few seconds at a time on low - until very soft.
- MUST TRY: Be sure to try our new homemade Green Enchilada Sauce Recipe - it's easy and delicious!
- VARIATIONS: Feel free to add diced vegetables such as mushrooms, zucchini, bell peppers, or onions. Add jalapeno pepper if you like more heat. You can also add black beans, white beans, or corn. So many possibilities!
Nutrition
Serving: 1 cupCalories: 346kcalCarbohydrates: 7gProtein: 39gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 130mgSodium: 962mgFiber: 1gSugar: 4g
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More Soup Recipes
Here are a few of my favorite Mexican-inspired soups:
- Green Chili Pork Stew Recipe
- Creamy Beef Taco Soup
- Crockpot Chicken Fajita Soup
- Keto Chicken Chili (Slow Cooker)
More delicious soup recipes I think you'll LOVE:
- Instant Pot Chicken and Rice Soup
- Greek Lemon Chicken Soup Recipe
- Instant Pot Low Carb and Keto Chicken Soup
- Keto Broccoli Cheese Soup with Beer Brats
- Easy Tomato and Basil Soup
- Creamy Buffalo Chicken Soup Recipe
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Creamy green enchiladas chicken soup is so tasty and easy to make in your Instant Pot or crockpot. Chicken enchilada soup is the perfect weeknight dinner recipe. Easily adapted Instant Pot recipe so you've got even more options. A perfect Mexican recipe for taco Tuesdays! The best keto soup! #keto #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #healthychicken #instantpot #chicken #chickensoup #dinneridea #healthyrecipe #enchiladas #souprecipe #easyrecipe
Reader Interactions
Comments
Erin Pollard
It’s good
Reply
Stacy Potter
Kori ~As I am typing this I’m trying your green enchilada chicken soup. It’s literally the best soup I have ever made so thank you so very much. I am currently having an indoor “cleaning out my closet” sale in my living room with close friends and family and despite the humidity here in Kansas I’m offering my hungry friends a fabulous bowl of this incredible soup. Thank you again, you are a wonderful chef.
Reply
Kori Butler
Awwwww! Thank you Stacy for your wonderful compliment! I'm so glad you enjoyed this soup and shared it with your close ones. I hope your cleaning out my closet sale was successful! 🙂
Reply
Gay
I’m on my second batch and I love it bc it’s so easy and satisfying. I’m going to try some of the suggestions for changing it, but nothing could make it better!Reply
Angie
This is one of my families favorites. One meal we all can agree on. And it's so easy. I definitely recommend this recipe.Reply
Dana Varland
Amazing! Kids and I loved it! I added pinto beans and 2 small shredded zucchini. Perfect meal! Yum! Thank you!Reply
seekinggoodeats
Thank YOU for trying the chicken enchilada soup out - any recipe that you can get your kids to eat to is a keeper! 🙂
Reply
Karen
I have a chicken enchilada casserole recipe that inspired me to find and make this soup. I enjoy it SO much that I'm going to make it for our museum's annual "Souper Bowl" fundraiser on...you guessed it...Super Bowl Sunday!Reply
seekinggoodeats
Awwww! Thank YOU so much. I'm so glad you enjoyed this soup so much that you're sharing it with the whole group!! 🙂 That sounds like a lot of FUN!
Reply
Mary Carol H.
LOVE LOVE LOVE!! Added extra salsa and broth and some Franks hot sauce- so so easy in the crock pot! This old is getting added to my rotation!Reply
seekinggoodeats
Thank you thank you! So glad you loved this chicken enchilada soup! 🙂
Reply
Yoli Moss
I made this tonight with spicy enchilada sauce, spicy green salsa. It was creamy, spicy and delicious!Reply
seekinggoodeats
Thank you! I'm super happy you loved it!
Reply
Sheila
Absolutely delicious!Reply
Cathy Davidson
Wonderful recipe! Delicious, great texture and nice for a change from the usual soups. Love your recipes!!Reply
Connie
This looks delicious, but in the nutritional information, it says a serving size is only 1 gram, which is .035 ounce and .20 teaspoons. This couldn’t be correct that a serving is less than a teaspoon. Could you post the correct serving size? I’m diabetic, so it is important that I have all of the correct information.
Reply
seekinggoodeats
1 cup is a serving. Enjoy! 🙂
Reply
Amy K
Second time making this. We absolutely love it! First time I used store bought enchilada sauce bc I had it. This time I made your enchilada sauce and it was so easy and delicious!!! LOVE this soup! I always add a sauteed onion and poblano pepper bc we love that and it just fits nicely in the soup. This soup is also very forgiving and it's still delicious! I did not have the salsa verde and so I omitted this time and it was still delicious!Reply
Elizabeth
I just made this!! I added roasted corn black beans and used Pepper Jack cheese. We will be making this again!!Reply
Terri Hays
This is the 2nd year that I’ve made this soup and it is delicious…even though I took the cream cheese out very early, it always seem to form little balls, so today I put a ladle or two of broth into a bowl. Let the broth cool a bit it, then put the cream cheese into bowl and used my hand blender to blend cream cheese into broth. Slowly poured the mixture into soup bowl and no balls of cream cheese!
Soup is so easy to make and so tastyReply
Kym Schwenoha
This was a fabulous dinner- super easy and very delicious. I cooked it in the slow cooker added pinto beans and topped with tortilla chips. I think next time I will try cooking on the stove top. Thank you for a wonderful recipe. This soup hit the spot on a cold fall night.Reply
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4.57 from 1693 votes (1,635 ratings without comment)
