If you love green chicken enchiladas, you’re going to fall in love with this Green Chicken Enchilada Soup! It’s thick, creamy, cheesy, and loaded with tender chicken and bold green enchilada flavors. This soup is the perfect cozy meal for chilly nights, busy weeknights, or anytime you’re craving something hearty yet easy to make.
Bonus? It’s one-pot, low-carb, and meal-prep friendly! Serve it with tortilla chips, avocado, or sour cream for the ultimate bowl of comfort.
Why You’ll Love This Green Chicken Enchilada Soup
✔ Super Creamy & Cheesy – Made with Monterey Jack & cream cheese for extra richness.
✔ Easy One-Pot Meal – Minimal cleanup, maximum flavor!
✔ Bold & Flavorful – Green enchilada sauce + salsa verde = a delicious, tangy kick.
✔ Low-Carb & Keto-Friendly – Skip the tortillas and enjoy the creamy goodness guilt-free!
✔ Great for Meal Prep – Tastes even better the next day!
What Does This Soup Taste Like?
This soup has all the flavors of green chicken enchiladas, but in a creamy, spoonable form. The green enchilada sauce and salsa verde add a slightly tangy, zesty kick, while the cheeses and cream make it luxuriously rich. Every bite is packed with juicy, tender chicken, gooey cheese, and the perfect amount of spice!
Ingredients You’ll Need
For the Soup Base:
- 2.5 pounds boneless, skinless chicken breasts or thighs – Thighs add extra juiciness, but breasts work too!
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce) – The heart of the flavor.
- 24 ounces chicken broth – Adds depth to the soup.
- 4 ounces green salsa (salsa verde) – For extra tangy, zesty flavor.
- 1 cup half and half (or heavy cream) – For extra creaminess.
For the Cheesy Goodness:
- 2 cups Monterey Jack cheese, shredded – Melts beautifully into the soup.
- 4 ounces cream cheese, cubed and softened – Adds extra richness and smooth texture.
Optional Toppings & Add-Ins:
- Avocado slices 🥑 – For extra creaminess.
- Sour cream or Greek yogurt – To balance the flavors.
- Cilantro & green onions – For a fresh finish.
- Tortilla strips or crushed tortilla chips – Adds crunch.
- Jalapeños or hot sauce – For spice lovers! 🌶
How to Make Green Chicken Enchilada Soup
Step 1: Cook the Chicken
- In a large pot or Dutch oven, add the chicken breasts (or thighs), chicken broth, green enchilada sauce, and salsa verde.
- Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for 20–25 minutes, or until the chicken is fully cooked.
Step 2: Shred the Chicken
- Remove the chicken from the pot and shred it using two forks (or a hand mixer for faster shredding).
Step 3: Add the Creamy Ingredients
- Lower the heat to medium-low and stir in the half and half (or heavy cream), cream cheese, and shredded Monterey Jack cheese.
- Stir continuously until the cheese is fully melted and the soup becomes creamy and smooth.
Step 4: Return the Shredded Chicken & Serve
- Add the shredded chicken back into the soup, stirring well. Let it simmer for 5 more minutes to absorb all the flavors.
- Taste and adjust seasoning if needed (add salt, pepper, or more salsa verde for extra zest).
Step 5: Garnish & Enjoy!
- Ladle the soup into bowls and top with avocado, sour cream, cilantro, green onions, and tortilla strips.
- Serve warm and enjoy every creamy, cheesy, flavorful bite!
What to Serve with Green Chicken Enchilada Soup
✔ Cornbread or Mexican Rice – Perfect for soaking up the soup! 🌽🍚
✔ Quesadillas or Cheese Crisps – A crunchy side pairs perfectly. 🧀
✔ Fresh Lime Wedges – A squeeze of lime brightens the flavors! 🍋
✔ Tortilla Chips & Salsa – A great dipping side. 🌮
Pro Tips for the Best Green Chicken Enchilada Soup
✔ Use rotisserie chicken – If you’re short on time, just shred a store-bought rotisserie chicken!
✔ For a thicker soup – Add 1–2 tablespoons of cornstarch mixed with water (or extra cream cheese).
✔ For a spicier version – Use a spicier salsa verde or add diced jalapeños.
✔ Want a chunkier soup? – Stir in black beans, corn, or chopped green chilies for extra texture!
✔ For a lighter version – Swap half-and-half for whole milk or use Greek yogurt instead of cream.
Storage & Make-Ahead Tips
Refrigerator:
- Store in an airtight container for up to 4 days.
Freezer:
- Let the soup cool completely, then freeze in a freezer-safe container for up to 3 months.
- To Reheat: Thaw overnight in the fridge and warm over low heat, stirring occasionally.
Reheating Tips:
- If the soup thickens too much in the fridge, add a splash of chicken broth or milk to loosen it up while reheating.
Frequently Asked Questions (FAQ)
Can I make this soup in a slow cooker?
Yes! Just add all ingredients (except the dairy and cheese) to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in the cheeses and cream during the last 30 minutes of cooking.
Can I use red enchilada sauce instead?
Yes, but the flavor will be different—more smoky and less tangy than the green version.
What’s the best cheese to use?
Monterey Jack melts beautifully, but Pepper Jack, Colby Jack, or a Mexican cheese blend also work great!
Is this soup gluten-free?
Yes! Just check your enchilada sauce and salsa verde to make sure they don’t contain hidden gluten.
Can I add beans or veggies?
Absolutely! Try black beans, pinto beans, corn, zucchini, or bell peppers for extra texture.
Final Thoughts on Green Chicken Enchilada Soup
This Green Chicken Enchilada Soup is creamy, cheesy, comforting, and bursting with bold enchilada flavors! It’s easy to make, perfect for meal prep, and guaranteed to warm you up from the inside out. Whether you’re feeding your family or meal-prepping for the week, this soup will be an instant favorite!
Tried this recipe? Let me know in the comments! And don’t forget to pin it on Pinterest and share your delicious soup photos! 🥣🌟✨