If you’re craving a soup that perfectly balances creamy, cheesy goodness with the vibrant punch of salsa verde, the Green Chicken Enchilada Soup with Creamy Cheese and Salsa Verde Recipe is your new best friend. This hearty and satisfying soup is loaded with tender shredded chicken swimming in a luscious blend of green enchilada sauce, melty Monterey Jack, and cream cheese, all brought together with a little zing from fresh salsa verde. Whether you’re cooking for family, friends, or just indulging yourself, this soul-warming dish is easy enough to make any night of the week yet packed with bold, unforgettable flavors.
Ingredients You’ll Need
The magic of this Green Chicken Enchilada Soup with Creamy Cheese and Salsa Verde Recipe lies in its simple but essential ingredients. Each one adds depth and texture, from the juicy shredded chicken providing protein to the cheese that creates a comforting creaminess.
- 2.5 pounds boneless skinless chicken breasts or thighs: Tender and easy to shred, chicken is the hearty base of the soup.
- Green enchilada sauce (1 recipe or 28-ounce can): This brings a deliciously tangy, slightly spicy layer to the soup’s flavor profile.
- 24 ounces chicken broth: Adds savory depth and keeps the soup perfectly saucy.
- 1 cup half and half or heavy cream: Creates the luxuriously creamy texture that makes this soup irresistible.
- 2 cups shredded Monterey Jack cheese: Melts into gooey, cheesy bliss throughout the soup.
- 4 ounces cream cheese (softened): Combines with the other cheeses for a velvety, smooth finish.
- 4 ounces green salsa (salsa verde): Brightens the entire dish with fresh, tangy notes.
- Salt and pepper to taste: Balances all the flavors perfectly.
How to Make Green Chicken Enchilada Soup with Creamy Cheese and Salsa Verde Recipe
Step 1: Prepare the Chicken
Start by choosing either boneless skinless chicken breasts or thighs, depending on your preference. Place your chicken in your cooking vessel along with the chicken broth and green enchilada sauce. Whether you’re slow cooking for a day-long simmer or fast-tracking it in the Instant Pot, this step ensures the chicken absorbs all those bold flavors, becoming tender enough to shred perfectly.
Step 2: Cook the Chicken
If using a slow cooker, let it cook on Low for 6 to 8 hours until the chicken is incredibly tender. For an Instant Pot, pressure cook on high for 8 minutes with a quick release after 10 minutes. On the stovetop, simmer gently until the chicken can be pulled apart easily. All of these methods infuse your chicken with the saucy goodness it needs for the next step.
Step 3: Shred and Combine
Remove the cooked chicken and carefully shred it using two forks. Once shredded, return it to your soup pot or slow cooker and add the half and half (or cream), softened cream cheese, shredded Monterey Jack, and salsa verde. Turn your heat to a low setting or use the warm function if using a slow cooker, stirring gently until the cheeses melt smoothly and everything is beautifully combined.
Step 4: Season and Customize
Now’s the time to taste your soup and season with salt and pepper. For an extra kick, feel free to add hot sauce or extra salsa verde. This final step tailors the soup to your desired level of spice and flavor intensity, making it truly your own version of the Green Chicken Enchilada Soup with Creamy Cheese and Salsa Verde Recipe.
How to Serve Green Chicken Enchilada Soup with Creamy Cheese and Salsa Verde Recipe
Garnishes
A bowl of this soup straight from the pot is fantastic, but adding some vibrant garnishes takes it up a notch. Fresh cilantro leaves, a dollop of sour cream, sliced avocado, or a handful of crushed tortilla chips add wonderful texture and bright flavors that complement the creamy base beautifully.
Side Dishes
Pair this hearty soup with simple, fresh sides like a crisp green salad or warm, crusty bread to dip and soak up every drop of that flavorful broth. Mexican street corn or seasoned rice also make fantastic accompaniments if you want a fuller meal experience.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls or hollowed-out mini bell peppers for a festive presentation that’s sure to delight guests. You can also layer the soup over cooked rice or quinoa to create a comforting one-bowl meal with added texture.
Make Ahead and Storage
Storing Leftovers
This soup reheats beautifully, making it perfect for meal prep or saving for next-day lunches. Store leftovers in an airtight container in the refrigerator for up to 4 days, ensuring the flavors deepen even more over time.
Freezing
You can freeze this soup in individual portions or a large container for up to 3 months. To maintain the best texture, avoid adding garnishes before freezing and wait until reheating to add fresh toppings.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent cheese from sticking or curdling. You may need to add a splash of broth or cream to restore the soup’s luscious creaminess. Microwave works too if you’re in a hurry, but stir every minute or so for even warming.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a slightly richer flavor and stay juicy, so they work wonderfully in this soup. Just make sure to shred them well after cooking.
Is there a vegetarian version of this soup?
You can swap out the chicken for hearty vegetables like zucchini, mushrooms, or beans, and use vegetable broth instead of chicken broth to make a delicious vegetarian version while keeping the creamy, cheesy feel intact.
What if I don’t have green enchilada sauce?
If you can’t find green enchilada sauce, substitute with salsa verde and adjust seasonings to taste. The soup will still have that zesty, vibrant flavor that makes this recipe a standout.
Can I make this soup spicy?
Definitely! Add jalapeño slices, a few dashes of hot sauce, or use a spicier salsa verde to amp up the heat. Just keep tasting to make sure it suits your heat preference.
What cheese works best if I don’t have Monterey Jack?
Monterey Jack is ideal because it melts smoothly and has a mild flavor, but mild cheddar, mozzarella, or even pepper jack are great substitutes depending on what you have on hand.
Final Thoughts
This Green Chicken Enchilada Soup with Creamy Cheese and Salsa Verde Recipe is more than just a meal — it’s a warm hug in a bowl, full of flavor and comfort. Whether you’re making it for a busy weeknight or serving friends and family, it’s sure to become a beloved staple. I can’t wait for you to try it and experience just how effortless and delicious this soup can be!
Print
Green Chicken Enchilada Soup with Creamy Cheese and Salsa Verde Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings
- Category: Soup Recipes
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Green Chicken Enchilada Soup is a creamy, cheesy delight featuring tender shredded chicken, green enchilada sauce, salsa verde, and melty Monterey Jack cheese. Perfect for busy nights, it can be easily prepared in a slow cooker, Instant Pot, or on the stovetop, offering a comforting Mexican-inspired meal for the whole family.
Ingredients
Chicken and Broth
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
Sauces and Dairy
- 1 recipe green enchilada sauce or 28-ounce can store-bought green enchilada sauce
- 1 cup half and half or heavy cream
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
Cheese
- 2 cups shredded Monterey Jack cheese
Seasonings
- Salt and pepper to taste
Instructions
- Prepare and Cook Chicken: In your preferred cooking method (slow cooker, Instant Pot, or stovetop), combine the chicken breasts or thighs with chicken broth and green enchilada sauce. For slow cooker, cook on Low for 6 to 8 hours until chicken is tender. In the Instant Pot, cook on high pressure for 8 minutes with 1 cup broth, then allow a quick release after 10 minutes. On the stovetop, simmer the chicken in broth until cooked through and easily shredded.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks or a mixer. Set aside the shredded chicken.
- Add Remaining Ingredients and Combine: Return the shredded chicken to the cooking vessel. Add the shredded Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and the green salsa to the pot.
- Melt and Heat the Soup: For slow cooker, set to warm and stir until all cheeses melt and the soup is heated through. For Instant Pot, switch to sauté mode, add remaining broth, shredded chicken, enchilada sauce, and salsa, then heat until warm before stirring in cheeses until melted. On the stovetop, stir constantly as the soup warms to ensure cheese melts smoothly.
- Season and Adjust Flavors: Taste the soup and adjust seasoning with salt and pepper. Add hot sauce or additional salsa verde as desired for extra flavor and heat.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs yield a slightly richer flavor.
- If you prefer a thicker soup, reduce the amount of chicken broth by a half cup or more.
- Slow cooker cooking times may vary depending on the model, so check the chicken tenderness before shredding.
- Warm the cream cheese slightly in the microwave to help it incorporate smoothly into the soup.
- This soup freezes well; store in airtight containers for up to 3 months.
- Serve with fresh cilantro, tortilla chips, or sliced avocado for added texture and flavor.
