There’s something magical about the first spoonful of a good soup—the kind that feels like a hug from the inside out. And let me tell you, this Creamy Green Enchiladas Chicken Soup delivers on all fronts. It’s creamy, cheesy, loaded with tender shredded chicken, and bursting with bold, tangy flavors thanks to green enchilada sauce and salsa verde.
This one takes me back to my Texas roots—where comfort food wasn’t just a choice, it was a way of life. Back then, soup wasn’t just “what’s for dinner.” It was what you brought to a neighbor having a hard week, what simmered all day on a chilly Saturday, and what filled every belly at a Sunday table.
So whether you’re wrangling after-school chaos, craving a warm meal after work, or feeding a crowd on game day—this one’s for you.
Table of Contents
Why You’ll Love This Creamy Green Enchiladas Chicken Soup
- Busy mom-approved – 10 minutes of prep and your slow cooker does the rest.
- Flavor-packed – Green enchilada sauce + salsa verde + melty cheese = flavor bomb.
- Family-friendly – Even picky eaters can’t resist that creamy-cheesy goodness.
- Freezer-ready – Make a big batch and stash some away for later.
- Versatile – Slow cooker, stovetop, or Instant Pot—it’s your call!
What Does Creamy Green Enchiladas Chicken Soup Taste Like?
Imagine your favorite green chicken enchiladas—zesty, creamy, cheesy—transformed into a spoonable, soul-soothing bowl. It’s rich and comforting without being too heavy, with just the right amount of heat (don’t worry, you can totally adjust that!).
The green enchilada sauce brings in a roasted pepper tang, the salsa verde adds brightness, and that Monterey Jack cheese? Whew. Let’s just say, it melts like a dream.
Ingredients You’ll Need for Creamy Green Enchiladas Chicken Soup
One of the best parts about this Creamy Green Enchiladas Chicken Soup is how it brings together simple, pantry-friendly ingredients into something that tastes like it came from a restaurant. If you’re anything like me, you already have most of these tucked away in your kitchen—ready to become something special.
Let’s break down what you’ll need to bring this creamy, cheesy, comforting soup to life.
- Chicken (2.5 pounds, boneless and skinless):
You can use chicken breasts or thighs here. Personally, I love using boneless chicken thighs when I want extra richness—thighs stay juicy even after hours in the slow cooker. But if you’ve got breasts on hand, they’ll work beautifully too. This is the backbone of the soup and provides that hearty, tender protein you want in every bite. - Green Enchilada Sauce (28 ounces or homemade):
This is where that signature enchilada flavor comes in. You can grab a store-bought can (look for a roasted variety for extra depth), or if you’re feeling up to it, whip up your own from scratch. Either way, the tangy, peppery flavor of green enchilada sauce brings the soul to this dish. Want a homemade option to try next time? I’ll be sharing my go-to green enchilada sauce recipe soon on the blog. - Chicken Broth (24 ounces):
Broth adds a savory depth that water just can’t touch. If you’re watching your salt intake, go for a low-sodium version and season to taste later. You could also use bone broth for added richness and nutritional benefits. - Half and Half or Heavy Cream (1 cup):
This is what gives the soup its creamy body and mellow flavor. Half and half keeps things a little lighter, while heavy cream gives you that velvety texture that sticks to your spoon (and your heart). Either works—use what you have. - Shredded Monterey Jack Cheese (2 cups):
Monterey Jack melts like a dream and brings that mild, creamy cheesiness that complements the tang from the enchilada sauce and salsa verde. If you like a little kick, try pepper jack cheese instead. Shred it fresh if you can—it melts smoother than the pre-shredded bags. - Cream Cheese (4 ounces, cubed and softened):
This is your secret weapon. It blends into the broth and creates that unmistakable creamy tang that ties everything together. Let it come to room temperature or zap it in the microwave for 15–20 seconds so it stirs in easily and doesn’t leave clumps. - Salsa Verde (4 ounces):
Green salsa, also known as salsa verde, adds brightness and zing to the soup. It balances the creaminess with just the right touch of acidity and heat. Mild or medium both work—use your preference. It’s what makes the soup taste like it’s been simmering all day, even if you make it in under an hour. - Salt and Pepper (to taste):
Seasoning is where you bring it all together. Start with a light hand, taste at the end, and adjust as needed. The cheeses and broth often bring saltiness on their own, so you might need less than you think. - Optional: Hot Sauce or Additional Salsa Verde:
If your crew likes it spicy, go ahead and bring the heat. A few dashes of your favorite hot sauce or an extra spoonful of salsa verde will add another layer of flavor without overpowering the creamy base.
Looking for another cozy, flavorful soup that starts with simple ingredients and ends in rave reviews? You might also love my Slow Cooker Nacho Soup—it has a similar cheesy heartiness but with a Tex-Mex twist.
How to Make Creamy Green Enchiladas Chicken Soup (Step-by-Step)
Whether you’re making dinner during a busy weekday or prepping ahead for a cozy Sunday night meal, this Creamy Green Enchiladas Chicken Soup is the kind of recipe that works with your schedule—not against it. Below, I’ll walk you through each method (slow cooker, Instant Pot, and stovetop) with clear, practical steps to make sure your soup turns out creamy, cheesy, and deeply satisfying—every single time.
And trust me—this is the kind of soup that smells like comfort while it’s cooking. The kind that makes people peek into the kitchen asking, “Is that for us?”
Slow Cooker Instructions
This is my personal favorite method because the slow cooking brings out every layer of flavor with hardly any work. Just a little prep, and the slow cooker handles the rest.
Step 1: Add the main ingredients to your slow cooker.
In a 6-quart (or larger) slow cooker, place the boneless skinless chicken breasts or thighs. Pour in the green enchilada sauce and the chicken broth over the top. Stir gently to combine everything just a bit.
Step 2: Let it cook low and slow.
Cover your slow cooker with the lid and set it to LOW for 6 to 8 hours. If you’re in more of a rush, you can use HIGH for 3 to 4 hours, but for the most tender, pull-apart chicken, I recommend low and slow whenever possible.
Step 3: Shred the chicken.
Once the chicken is fully cooked and fork-tender, remove it from the pot and transfer to a plate or cutting board. Use two forks to shred it into bite-sized pieces. You can also use a hand mixer on low speed for a quicker shred (a favorite tip in my kitchen).
Step 4: Add the creamy and cheesy goodness.
Return the shredded chicken to the slow cooker. Add the softened cream cheese, half and half (or heavy cream), shredded Monterey Jack cheese, and the salsa verde. Stir everything together gently until the cheese begins to melt into the broth.
Step 5: Let it finish on warm.
Switch your slow cooker to the “warm” setting and continue stirring occasionally for about 10–15 minutes, or until all the cheese is melted and the soup is smooth and creamy.
Step 6: Taste and season.
Give it a taste, and season with salt and pepper to your liking. If you want more spice, stir in a splash of hot sauce or extra salsa verde at the end.
You can serve this straight from the slow cooker—perfect for a family dinner or even a soup bar night with friends. Add your favorite toppings like crushed tortilla chips, sour cream, or fresh cilantro.
Looking for another great dump-and-go dinner? My Creamy Chicken Tortilla Soup is just as easy and equally comforting.
Instant Pot Instructions
The Instant Pot method is perfect if you forgot to start your slow cooker (been there!) and need dinner ready fast but still packed with flavor.
Step 1: Pressure cook the chicken.
Place your chicken and 1 cup of chicken broth into the Instant Pot. Secure the lid, set the valve to “sealing,” and cook on HIGH pressure for 8 minutes.
Step 2: Let it rest, then release.
Allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
Step 3: Shred the chicken.
Remove the chicken from the pot and shred it as you would for the slow cooker method.
Step 4: Switch to sauté mode.
Turn the Instant Pot to the Sauté (Medium) setting. Return the shredded chicken to the pot and pour in the remaining broth, enchilada sauce, salsa verde, cream cheese, half and half, and Monterey Jack cheese.
Step 5: Stir until creamy.
Stir frequently until the cheese and cream cheese are fully melted and the soup has a smooth, velvety texture. Don’t walk away—the cheese melts fast on sauté mode.
Step 6: Adjust seasoning.
Finish with salt, pepper, or hot sauce to suit your taste preferences.
Instant comfort, minimal cleanup.
Stovetop Instructions
Perfect for when you want everything in one pot on the stove. It’s a little more hands-on than the slow cooker, but still very manageable—especially if you’re cooking for a smaller crowd or using leftover chicken.
Step 1: Simmer the chicken in broth.
In a large stockpot or Dutch oven, add the chicken and chicken broth. Bring to a gentle simmer over medium heat. Cook until the chicken is cooked through and easy to shred—about 20 minutes depending on thickness.
Step 2: Shred the chicken.
Remove the cooked chicken and shred it just like in the other methods.
Step 3: Combine everything in the pot.
Return the shredded chicken to the pot. Add green enchilada sauce, half and half, softened cream cheese, salsa verde, and shredded Monterey Jack cheese.
Step 4: Stir and warm.
Stir everything together and let the soup heat gently over low to medium-low heat. Continue stirring until all the cheese and cream cheese are fully melted and the soup has a creamy, smooth consistency. Don’t crank up the heat—cream-based soups need patience here.
Step 5: Taste and finish.
Taste and add salt, pepper, or hot sauce if desired. Keep the heat on low to maintain serving temperature.
A Few Final Tips for Any Method
- If your cream cheese isn’t soft, microwave it in 10-second bursts to avoid clumps in the soup.
- For a slightly thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) near the end and simmer for a few minutes.
- Add-ins like black beans, corn, or even rice can stretch the soup into a full meal.
- Serve with toppings like avocado slices, chopped green onions, or lime wedges for brightness.
Tips and Tricks for Perfect Creamy Green Enchiladas Chicken Soup
- Use softened cream cheese – Cold cream cheese can clump. Microwave it for 15–20 seconds first.
- Want it thicker? Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end and simmer.
- Make it spicier: A few dashes of hot sauce or diced green chiles will kick it up a notch.
- Toppings matter: Try crushed tortilla chips, sour cream, fresh cilantro, or avocado slices.
- Leftover magic: Spoon it over rice or tuck it into a tortilla for creamy enchilada-style tacos!
Storage and Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let it cool fully, then freeze for up to 3 months. Thaw overnight and reheat on the stove.
- Reheat gently: Especially on the stove, to keep the cream from separating.
FAQs
Can I use rotisserie chicken?
Absolutely! Just skip the first cooking step and jump straight to combining everything in the pot.
Can I make it dairy-free?
You can sub coconut milk for cream and skip the cheese—or try dairy-free versions.
Is this soup spicy?
It’s mild as written. Salsa verde adds flavor more than heat. Want more spice? Add hot sauce or jalapeños.
Can I freeze it with dairy in it?
Yes, but the texture may change slightly. Stir well after reheating.
Final Thoughts
On those long days when time is short and the craving for something comforting is high, Creamy Green Enchiladas Chicken Soup has your back. It’s easy, it’s hearty, and it wraps your whole house in a warm, cheesy aroma that basically screams “Welcome home.”
And if your family is anything like mine, this will become one of those recipes they ask for again and again—and you won’t mind one bit.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Creamy Green Enchiladas Chicken Soup – The Best Easy Recipe
- Total Time: 6 hours 10 minutes
- Yield: 12 servings 1x
Description
A creamy and cheesy green chicken enchilada soup made with shredded chicken, green enchilada sauce, salsa verde, cream, and melty cheese. Easy to make in the slow cooker, Instant Pot, or stovetop for a cozy and flavorful meal.
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 cups shredded Monterey Jack cheese
4 ounces cream cheese (cubed and softened)
4 ounces green salsa (salsa verde)
Salt and pepper to taste
Instructions
1. Slow Cooker: Add chicken, enchilada sauce, and broth to a 6-quart slow cooker. Cook on low for 6–8 hours until chicken is tender. Remove chicken, shred, and return to pot.
2. Stir in jack cheese, softened cream cheese, half and half, and salsa verde. Keep on warm until cheese melts.
3. Season with salt, pepper, and optional hot sauce or extra salsa.
4. Instant Pot: Cook chicken with 1 cup broth on high pressure for 8 minutes. Quick release after 10 minutes. Remove chicken, shred, and return to pot.
5. Set to sauté medium, add remaining broth, enchilada sauce, salsa, cream, and cheeses. Stir until melted and heated through.
6. Season with salt, pepper, and optional hot sauce or extra salsa.
7. Stovetop: Simmer chicken in broth until cooked through and shred easily. Remove, shred, and return to pot.
8. Add enchilada sauce, half and half, jack cheese, cream cheese, and salsa verde. Stir until melted and warm.
9. Season with salt, pepper, and optional hot sauce or extra salsa.
Notes
You can use chicken breasts or thighs depending on preference.
For extra spice, add diced jalapeños, hot sauce, or extra salsa verde.
This soup reheats well and can also be frozen for later.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup Recipes
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 346
- Sugar: 3g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: green chicken enchilada soup, creamy soup, cheesy chicken soup, slow cooker soup, Instant Pot soup
