This Green Chicken Enchilada Soup is a delightful, creamy dish that brings the vibrant flavors of Mexican cuisine right into your kitchen. With tender shredded chicken, a rich and zesty green enchilada sauce, and a melty blend of cheeses, this soup is a comforting meal that warms the soul. Perfect for a cozy dinner or a gathering with friends, this recipe is sure to impress.
Why You Will Love This Recipe
You’ll love this Green Chicken Enchilada Soup for its creamy texture, bold flavors, and versatility. It’s easy to prepare, whether you choose the slow cooker, Instant Pot, or stovetop method, making it a perfect weeknight meal. The combination of spices, cheese, and fresh toppings creates a deliciously satisfying dish that will have everyone coming back for seconds. Plus, it’s a fantastic way to sneak in some protein and veggies, making it a wholesome option for the whole family.
Introduction
When it comes to comfort food, few dishes can compete with a warm bowl of soup. This Green Chicken Enchilada Soup is a delicious twist on traditional enchiladas, transforming them into a hearty, creamy soup that’s perfect for any occasion. The soup is packed with flavor and is incredibly easy to make, thanks to the flexibility of cooking methods. Whether you are a busy parent, a working professional, or someone who just loves good food, this recipe is designed to fit seamlessly into your life.
Let’s dive into the details of this mouthwatering dish!
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 Monterey Jack cheese
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Preparation:
Step 1: Begin by placing the chicken breasts or thighs in a 6-quart slow cooker. Pour in the green enchilada sauce and chicken broth, ensuring the chicken is well submerged in the liquid.
Step 2: Set your slow cooker to low and let the chicken cook for 6 to 8 hours. If you’re short on time, you can also use the Instant Pot or stovetop methods described below.
Step 3: Once the chicken is cooked and tender, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces and return it to the pot.
Step 4: Add the Monterey Jack cheese, cream cheese, half and half (or heavy cream), and green salsa to the slow cooker. Stir everything together and set the cooker to warm. Allow the mixture to heat until the cheese is melted and the soup is creamy.
Step 5: Season the soup with salt and pepper to taste. Feel free to add more salsa or hot sauce if you prefer a spicier kick. Serve the soup hot, garnished with diced avocado, fresh cilantro, chopped green onions, and a dollop of sour cream for an extra touch of flavor.
Serving Suggestions:
This Green Chicken Enchilada Soup pairs beautifully with tortilla chips for dipping, crusty bread, or warm flour tortillas. For a complete meal, consider serving it alongside a fresh green salad or Mexican rice. The toppings are where you can get creative—try adding sliced jalapeños, diced tomatoes, or even a sprinkle of lime juice for an extra burst of freshness.
Tips:
- Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
- Freezing: You can freeze the soup for up to three months. Just make sure to leave out the cream and cheese if you plan to freeze it; add those ingredients when reheating.
- Customize: Feel free to customize the soup by adding black beans, corn, or diced bell peppers for added texture and flavor.
- Spice Level: Adjust the spiciness of the soup by choosing a mild or hot green salsa, or by adding fresh chilies to the mix.
- Garnishes: Don’t skip the garnishes! They add freshness and a pop of color to the dish.
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker) or 30 minutes (Instant Pot/stovetop)
Total Time: 8 hours 15 minutes (slow cooker) or 45 minutes (Instant Pot/stovetop)
Nutritional Information:
- Calories: 560 kcal
- Protein: 49 g
- Sodium: 850 mg
Conclusion
Green Chicken Enchilada Soup is not just a meal; it’s an experience that brings warmth and joy to your dining table. With its creamy texture and vibrant flavors, it’s a dish that is sure to please everyone. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is bound to become a new favorite in your recipe repertoire. So gather your ingredients, pick your cooking method, and get ready to indulge in a bowl of comfort!
Questions and Answers About This Recipe
- Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just add an additional 5-10 minutes to the cooking time if using a slow cooker or ensure you follow the Instant Pot instructions for frozen chicken. - What can I substitute for the half and half?
You can use heavy cream for a richer flavor, or milk for a lighter option. For a dairy-free version, consider using coconut cream or a plant-based milk alternative. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the soup for up to three months. - Can I make this soup vegetarian?
Yes! Substitute the chicken with cooked beans or lentils and use vegetable broth in place of chicken broth. You can also add more vegetables for added texture. - What toppings do you recommend?
Some great toppings include diced avocado, fresh cilantro, green onions, sour cream, shredded cheese, and jalapeños for a spicy kick. Enjoy customizing it to your taste!
