Name: Enchiladas Chicken Soup Recipe
Prep time: 10 min
Cook time: PT-488995H43M
Total time: PT-488995H43M
Cuisine: Mexican
Ingredients: 2.5 pounds boneless skinless chicken breasts or thighs; 1 recipe green enchilada sauce (or a 28-ounce can store-bought); 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; Avocado slices; Fresh cilantro; Chopped green onion; Sour cream

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Introduction

This Enchiladas Chicken Soup combines the comforting flavors of classic enchiladas with a creamy, hearty soup base. It’s perfect for a cozy dinner and can be made easily in a slow cooker, Instant Pot, or on the stovetop. Enjoy a satisfying meal that’s creamy, cheesy, and full of vibrant, green salsa goodness.

A close-up of a thick creamy soup served in a dark brown ceramic bowl with two small handles, placed on a white marbled surface. The soup is pale yellow with visible kernels of bright yellow corn and pieces of shredded white chicken mixed in a slightly greenish broth, likely from herbs. On top, a large spoonful is lifted, showing a layer of melted cheese sprinkled with black pepper and fresh green cilantro leaves, adding texture and color contrast. The background shows blurred green leaves, giving a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 pounds boneless skinless chicken breasts or thighs
1 recipe green enchilada sauce (or a 28-ounce can store-bought)
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
Optional toppings: avocado, cilantro, green onion, sour cream, hot sauce

Instructions

Step 1: For slow cooker method, combine chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker. Cook on Low for 6-8 hours.
Step 2: Remove the chicken, shred it, and return it to the slow cooker. Add Monterey Jack cheese, cream cheese, half and half, and green salsa. Switch to Warm and stir until the cheese melts. Season with salt and pepper to taste.
Step 3: For Instant Pot method, pressure cook chicken with 1 cup of broth on High for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release remaining pressure. Shred the chicken.
Step 4: Set Instant Pot to Sauté (medium). Add remaining broth, shredded chicken, enchilada sauce, and salsa. Heat until warm. Stir in cheeses, half and half, and green salsa until smooth. Season with salt and pepper.
Step 5: For stovetop method, simmer chicken in chicken broth in a large stockpot until fully cooked and tender. Shred the chicken.
Step 6: Add shredded chicken back to the pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat gently until cheese melts and soup is warm. Season with salt and pepper.
Step 7: Serve the soup topped with avocado, cilantro, green onion, and sour cream or additional green salsa and hot sauce if desired.

Tips & Variations

Use chicken thighs instead of breasts for a richer flavor and more tender meat.
Substitute half and half with heavy cream for an extra creamy soup.
Make your own green enchilada sauce for a fresher taste, or choose a mild or spicy canned version based on your preference.
Add corn or black beans for extra texture and nutrition.
Garnish with crushed tortilla chips or fresh lime wedges for added crunch and brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave to prevent the cheese from separating. For longer storage, freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white bowl filled with creamy chicken and corn soup, showing a thick, light yellow broth mixed with small chunks of white shredded chicken, bright yellow corn kernels, and bits of green vegetables. The spoon, held by a woman's hand, scoops up a hearty mix of soup with visible pieces of chicken, corn, and green herbs like cilantro on top. The soup has a slightly textured surface with specks of black pepper and fresh green cilantro leaves scattered throughout. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, you can use frozen chicken. Just increase the cooking time accordingly, especially if using the slow cooker method. Make sure the chicken is fully cooked before shredding.

Is this soup spicy?

The spiciness depends on the green enchilada sauce and salsa verde you use. Choose mild versions if you prefer less heat, or add extra hot sauce or jalapeños for a spicier punch.