Green Chicken Enchilada Soup – Creamy and Cheesy!

If you’re looking for a comforting dish that warms your heart and fills your belly, you’ve come to the right place! This Green Chicken Enchilada Soup – Creamy and Cheesy! is one of my absolute favorites. It’s the kind of recipe that wraps you in a cozy hug after a long day and is always a hit with family and friends. Whether it’s a busy weeknight or a fun gathering, this soup brings everyone together around the table with its delicious flavors.

Imagine tender shredded chicken swimming in a velvety green sauce, topped with ooey-gooey cheese. It’s an easy dish to whip up in your slow cooker, stovetop, or Instant Pot—perfect for those hectic days when you don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

• Super Easy to Prepare: With just a few simple steps, you can have a hearty meal ready in no time!
• Family-Friendly Flavor: Everyone will love the creamy texture and cheesy goodness—kids and adults alike!
• Make-Ahead Convenience: Perfect for meal prep! You can make it ahead of time and enjoy it throughout the week.
• Versatile Options: Customize it with your favorite toppings or variations to keep things exciting!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delightful soup. Most of these items are pantry staples, making it easy to whip this up whenever the craving strikes!

For the Soup

• 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 cups shredded monterey jack cheese
• 4 ounces cream cheese (cubed and softened – warm in the microwave if needed)
• 4 ounces green salsa (salsa verde)
• Salt and pepper to taste

Variations

One of the best parts about this Green Chicken Enchilada Soup – Creamy and Cheesy! is its flexibility. You can easily adapt it to suit your tastes or what you have on hand.

• Swap the protein: Use turkey or even beans for a vegetarian twist that still packs plenty of flavor.
• Change up the cheese: Try using pepper jack for a spicy kick or cheddar for a classic taste.
• Add some veggies: Toss in corn, diced bell peppers, or spinach for extra nutrition and color.
• Top it off differently: Experiment with different toppings like avocado slices, cilantro, or crushed tortilla chips for added crunch!

How to Make Green Chicken Enchilada Soup – Creamy and Cheesy!

Step 1: Prepare Your Ingredients

First things first—let’s get everything ready! Chop any vegetables you’d like to add and cube your cream cheese. Having everything prepped makes cooking smoother and more enjoyable.

Step 2: Cook the Chicken

In your slow cooker, add the boneless skinless chicken along with the chicken broth. Cook on low for about 6-8 hours or high for about 3-4 hours until the chicken is tender. This step is crucial as it allows the flavors from the broth to seep into the chicken.

Step 3: Shred the Chicken

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return it back into the pot. This adds texture to your soup, making each spoonful delightful!

Step 4: Add Creamy Goodness

Stir in your green enchilada sauce, half-and-half (or heavy cream), cubed cream cheese, shredded cheese, and salsa verde. Mix well until everything is combined beautifully. This step creates that dreamy creamy texture we all adore!

Step 5: Season & Serve

Finally, season your soup with salt and pepper to taste. Let it simmer on low for another 30 minutes if possible—it’s worth it! Serve hot and enjoy every cheesy bite with your favorite toppings.

There you have it—a warm bowl of Green Chicken Enchilada Soup that’s creamy, cheesy, and oh-so-satisfying! I can’t wait for you to try this recipe; it’s bound to become a cherished favorite in your home too!

Pro Tips for Making Green Chicken Enchilada Soup – Creamy and Cheesy!

Creating the perfect Green Chicken Enchilada Soup is a delightful journey, and these tips will help you make it even more enjoyable!

• Use fresh ingredients: Fresh chicken and high-quality enchilada sauce will enhance the flavor of your soup, making it richer and more vibrant.
• Customize the spice level: If you like a little heat, consider adding diced jalapeños or a pinch of cayenne pepper. This adds an extra kick and personalizes the soup to your taste.
• Shred the chicken easily: After cooking, use two forks to shred the chicken directly in the pot. This method keeps all the flavors intact without needing an extra bowl.
• Make it ahead of time: This soup tastes even better the next day as the flavors meld together. Prepare it a day in advance for a quick and delicious meal when you need it!
• Experiment with cheeses: While Monterey Jack is delicious, feel free to mix in other cheeses like cheddar or pepper jack for a unique twist on creaminess and flavor.

How to Serve Green Chicken Enchilada Soup – Creamy and Cheesy!

Serving this comforting soup is all about presentation! Here are some fun ideas to elevate your meal experience.

Garnishes

• Chopped cilantro: A sprinkle of fresh cilantro brightens up the flavors and adds a beautiful pop of color.
• Sour cream or Greek yogurt: A dollop on top brings creaminess that complements the spiciness beautifully.

Side Dishes

• Cornbread: This sweet and buttery bread pairs perfectly with the savory soup, providing a delicious contrast in texture.
• Tortilla chips: Crunchy tortilla chips add a delightful crunch to each bite, making them an excellent accompaniment for scooping up soup.
• Mexican rice: The fluffy rice soaks up some of that creamy broth, making every mouthful satisfying.
• Avocado salad: A refreshing avocado salad with lime dressing adds brightness and balances out the richness of the soup.

With these tips and serving suggestions, you’re all set to enjoy your Green Chicken Enchilada Soup – Creamy and Cheesy! Happy cooking!

Make Ahead and Storage

This creamy, cheesy green chicken enchilada soup is perfect for meal prep! You can easily make a large batch ahead of time and store it for busy weeknights or cozy weekends.

Storing Leftovers

• Allow the soup to cool completely before transferring to an airtight container.
• Store in the refrigerator for up to 4 days.
• Label the container with the date to keep track of its freshness.

Freezing

• Portion the soup into freezer-safe containers or bags.
• Leave some space at the top of containers to allow for expansion when freezing.
• Freeze for up to 3 months for best quality.

Reheating

• Thaw in the refrigerator overnight if frozen.
• Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
• For microwave reheating, place in a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval.

FAQs

Here are some common questions about this delightful soup!

Can I make Green Chicken Enchilada Soup – Creamy and Cheesy! without chicken?

Yes! You can substitute the chicken with plant-based proteins like shredded jackfruit or tofu. Adjust cooking times as needed.

How can I make Green Chicken Enchilada Soup – Creamy and Cheesy! spicier?

To add more heat, include diced jalapeños or use a spicier salsa verde. You can also top your servings with sliced fresh chilies!

What can I serve with Green Chicken Enchilada Soup – Creamy and Cheesy!?

This soup pairs wonderfully with tortilla chips, crusty bread, or a fresh garden salad. You can also serve it with avocado slices or cilantro for added flavor!

How long does it take to cook Green Chicken Enchilada Soup – Creamy and Cheesy! in a slow cooker?

Cooking in a slow cooker typically takes about 6-8 hours on low heat. This makes it super convenient for busy days!

Final Thoughts

I hope you enjoy making this creamy, cheesy green chicken enchilada soup as much as I do! It’s not only delicious but also so easy to prepare and perfect for sharing with family and friends. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this recipe is sure to bring smiles all around. Happy cooking, and don’t forget to savor every comforting spoonful!