Print

Enchiladas Chicken Soup Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

This creamy and comforting Enchiladas Chicken Soup combines tender shredded chicken with a flavorful green enchilada sauce base, creamy cheeses, and green salsa for a rich and hearty meal. It’s versatile and can be prepared using a slow cooker, Instant Pot, or stovetop, making it perfect for any kitchen setup. Topped with classic garnishes like avocado, cilantro, and sour cream, this soup delivers all the delicious flavors of enchiladas in a warm, bowl-friendly form.

Ingredients

Scale

Main 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 slices
  • Fresh cilantro
  • Chopped green onion
  • Sour cream

Instructions

  1. Slow Cooker Preparation: In a 6-quart slow cooker, combine the chicken, green enchilada sauce, and chicken broth. Cook on Low heat for 6 to 8 hours until the chicken is tender and cooked through.
  2. Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  3. Add Creamy Ingredients: Add the Monterey Jack cheese, cream cheese, half and half, and green salsa to the slow cooker. Switch the setting to Warm and stir the mixture until the cheeses have fully melted and the soup is creamy.
  4. Season and Serve: Adjust the seasoning with salt and pepper to taste. Serve the soup hot, topped with avocado, cilantro, green onion, and sour cream as desired.
  5. Instant Pot Preparation: Place the chicken in the Instant Pot with 1 cup of chicken broth. Pressure cook on High for 8 minutes. Once finished, perform a quick release after 10 minutes and shred the chicken inside the pot or separately.
  6. Sauté and Combine: Set the Instant Pot to the Sauté setting at medium heat. Add the remaining chicken broth, shredded chicken, green enchilada sauce, and green salsa. Heat until warm.
  7. Add Cheeses and Cream: Mix in the Monterey Jack cheese, cream cheese, half and half, and additional green salsa. Stir until all the cheeses have melted smoothly.
  8. Final Seasoning: Taste the soup and season with salt and pepper as needed. Serve hot with your choice of toppings.
  9. Stovetop Preparation: In a large stockpot, simmer the chicken in chicken broth over medium heat until fully cooked and tender, about 20-25 minutes. Remove the chicken and shred it.
  10. Combine Ingredients: Return the shredded chicken to the pot. Add green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat gently over low to medium heat until the cheese melts and the soup is heated through.
  11. Season and Garnish: Season with salt and pepper to taste. Serve topped with optional green salsa, hot sauce, sour cream, avocado, cilantro, and green onions if desired.

Notes

  • Use either chicken breasts or thighs depending on preference; thighs offer more moisture and flavor.
  • If you don’t have homemade green enchilada sauce, a 28-ounce can of store-bought sauce works well.
  • Adjust the amount of half and half or heavy cream to achieve desired creaminess and thickness.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftovers in portions for up to 3 months. Thaw overnight in the fridge before reheating.
  • For a spicier kick, add chopped jalapeños or hot sauce to the soup or as toppings.
  • Serve with tortilla chips or warm tortillas for a complete meal experience.

Keywords: enchiladas chicken soup, creamy chicken soup, green enchilada sauce, shredded chicken soup, Mexican chicken soup

Find it online: https://biteandenjoy.com/enchiladas-chicken-soup-recipe/