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This Green Enchiladas Chicken Soup drives my family absolutely wild. It mixes creamy, comforting goodness with Mexican tastes that'll warm you right up. What I really dig about it is how flexible it is—whip it up in your slow cooker, throw it in the Instant Pot, or just make it on the stove. And since it's low carb with tons of protein, I don't mind grabbing another bowl.
Ingredients You'll Want
- Chicken: Go for boneless, skinless thighs or breasts.
- Green Enchilada Sauce: Grab one from the store or make your own (28 oz).
- Chicken Broth: This creates your tasty base.
- Half and Half: Want it richer? Try heavy cream instead.
- Monterey Jack Cheese: Grate it yourself for smoother melting.
- Cream Cheese: Cut into small cubes and soften first.
- Green Salsa: Gives a zingy kick—add more or less as you like.
- Seasonings: Throw in salt and pepper how you want it.
- Toppings if You Want: Try avocado, cilantro, green onion, or sour cream.
Cooking Steps
- Step 1: Let It Cook
- Put your chicken, enchilada sauce, and broth in the slow cooker. Let it go on low for 6-8 hours.
- Step 2: Pull Apart Chicken
- Take chicken out, tear it into shreds, and put it aside.
- Step 3: Mix in Dairy
- Pour in half and half, drop in Monterey Jack, cream cheese, and salsa until everything's melty.
- Step 4: Mix Together
- Toss the shredded chicken back in and stir everything up.
Top It Off
The best bit is adding all the extras on top. I love throwing on chunks of avocado, some fresh cilantro and a spoonful of sour cream. For extra crunch, I'll sometimes break up tortilla chips over it. My husband likes his spicy, so he'll splash on more hot sauce.
Quick Answers
- Can I store this in the freezer?
- Sure thing, pop it in sealed containers for up to 3 months. Let it thaw in your fridge and warm it up gently.
- Can I change how spicy it is?
- Make it mild first, then let everyone add their own hot sauce or extra salsa.
- Will this work in an Instant Pot?
- Definitely, cook the chicken with 1 cup broth for 8 minutes on high pressure, then follow the rest of the steps.
Custom Touches
This soup takes whatever changes you throw at it. Sometimes I mix in chopped green chiles for more flavor or toss in black beans to make it fill you up more. My children go nuts when I add crunchy tortilla strips and my buddy always mixes in some quinoa. You've got endless ways to switch it up and really call it your own.
Insider Tricks
Take my word for it and always shred your cheese by hand as it melts way better than the bagged stuff. I always taste and tweak the spices just before I serve it. If you want thicker soup just let it bubble a bit longer or stir in a bit of cornstarch mixed with water. It tastes absolutely amazing straight off the stove.
Storage Tips
You can keep this soup in your fridge for about 4 days. When you warm it up again take your time and stir it often. I usually add a bit more broth if it gets too thick. Microwaving works fine too just do short bursts and give it a good mix between each one.
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Frequently Asked Questions
- → Can I adjust how spicy it is?
Absolutely! This version leans mild to medium. If you want more heat, add hot sauce, diced jalapeños, or extra green salsa to your taste.
- → What veggies can I include?
You can toss in ingredients like bell peppers, onions, mushrooms, zucchini, black or white beans, or even corn. It’s super flexible!
- → Why soften the cream cheese first?
Softened cream cheese blends better into the soup without leaving lumpy bits. A quick microwave zap works well to soften it.
- → Can I use ready-made sauce?
Totally! A 28-ounce can of store-bought enchilada sauce works great, though homemade delivers the best flavor punch.
- → What toppings taste best?
Try avocado, sour cream, green onions, cilantro, or some extra salsa or hot sauce. Pick what you love!