You’ll love this Green Chicken Enchilada Soup – Creamy and Cheesy! It’s a delightful blend of flavors that makes for a comforting meal any night of the week. Whether you’re feeding a crowd or looking for a simple weeknight dinner, this soup is perfect for various occasions. With its creamy texture and cheesy goodness, it’s sure to become a family favorite.
Why You’ll Love This Recipe
- Quick to Prepare: With just 10 minutes of prep time, you can have this delicious soup simmering away while you attend to other tasks.
- Rich and Flavorful: The combination of green enchilada sauce and salsa verde creates a robust flavor profile that will tantalize your taste buds.
- Versatile Cooking Methods: This recipe can be made in the slow cooker, on the stovetop, or in an Instant Pot, making it adaptable to your cooking preferences.
- Hearty and Filling: Loaded with tender chicken and creamy cheese, this soup is satisfying enough to serve as a main dish on its own.
- Perfect for Meal Prep: Make a large batch and enjoy leftovers throughout the week or freeze portions for later use.
Tools and Preparation
To make your cooking experience smoother, gather these essential tools. Having the right equipment can make all the difference when preparing your Green Chicken Enchilada Soup.
Essential Tools and Equipment
- Slow cooker or Instant Pot
- Large pot (if using stovetop)
- Cutting board
- Knife
- Measuring cups
Importance of Each Tool
- Slow cooker: Allows for hands-off cooking, letting flavors meld beautifully over several hours.
- Large pot: Ideal for stovetop preparation; provides ample space for all ingredients while ensuring even cooking.
- Cutting board: Keeps your workspace organized and safe while chopping ingredients.
Ingredients
For the Chicken
- 2.5 pounds boneless skinless chicken breasts or thighs
For the Soup Base
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
For Creaminess
- 1 cup half and half or heavy cream
- 4 ounces cream cheese (cubed and softened – warm in the microwave if needed)
For Flavor Enhancement
- 2 cups shredded monterey jack cheese
- 4 ounces green salsa (salsa verde)
Seasoning
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup – Creamy and Cheesy!
Step 1: Prepare Your Ingredients
Begin by gathering all your ingredients. Cube the cream cheese if it’s not already prepared.
Step 2: Cook the Chicken
- Place chicken in your slow cooker or large pot.
- Pour in the green enchilada sauce and chicken broth.
- Season with salt and pepper to taste.
Step 3: Simmer
- If using a slow cooker, set it on low for about 6 hours. If using a stovetop, bring to a boil then reduce heat to low for about 1 hour.
Step 4: Shred Chicken
- Once cooked, remove chicken from the pot and shred it with two forks.
- Return shredded chicken back into the soup.
Step 5: Add Creamy Ingredients
- Stir in half and half or heavy cream, cream cheese, shredded cheese, and salsa verde until well combined.
Step 6: Final Cooking
- Allow the soup to simmer on low for another 15-20 minutes until heated through and creamy.
Serve hot and enjoy your deliciously creamy Green Chicken Enchilada Soup!
How to Serve Green Chicken Enchilada Soup – Creamy and Cheesy!
This creamy and cheesy green chicken enchilada soup is a versatile dish that can be served in various ways. Whether you’re looking for a quick weeknight meal or a comforting dish for gatherings, these serving suggestions will enhance your dining experience.
With Fresh Toppings
- Chopped Cilantro – Add vibrant flavor and freshness to each bowl.
- Sour Cream – A dollop of sour cream brings creaminess and balances the spice.
- Sliced Avocado – Creamy avocado slices add richness and texture.
- Lime Wedges – A squeeze of lime juice brightens the flavors wonderfully.
Accompanying Tortilla Chips
- Crunchy Tortilla Chips – Serve alongside for dipping; they add a satisfying crunch.
- Homemade Tortilla Strips – Bake or fry thin tortilla strips for a healthier option.
Over Rice or Quinoa
- Steamed White Rice – Serve the soup over fluffy rice for added heartiness.
- Quinoa – A protein-packed alternative that complements the soup’s flavors well.
How to Perfect Green Chicken Enchilada Soup – Creamy and Cheesy!
To achieve the best results with your green chicken enchilada soup, consider these helpful tips. They will elevate the flavor and texture of your dish.
- Use Quality Ingredients – Opt for fresh herbs, high-quality chicken broth, and authentic green enchilada sauce for the best taste.
- Shred Chicken Wisely – Let the chicken cool slightly before shredding it for easier handling. This also helps maintain its moisture.
- Adjust Thickness – If you prefer a thicker soup, reduce the amount of chicken broth or add more cream cheese during cooking.
- Customize Spice Levels – Feel free to add jalapeños or cayenne pepper if you want extra heat.
Best Side Dishes for Green Chicken Enchilada Soup – Creamy and Cheesy!
Pairing side dishes with your green chicken enchilada soup can make mealtime even more enjoyable. Here are some delightful options that complement this creamy soup perfectly.
- Mexican Street Corn Salad – A flavorful mix of corn, lime, cheese, and spices that adds sweetness.
- Guacamole – The creamy texture and rich flavor of guacamole pair beautifully with the soup.
- Black Bean Salad – A refreshing salad with black beans, tomatoes, corn, and lime dressing provides great contrast.
- Spanish Rice – Fluffy rice seasoned with spices enhances the meal while being easy to prepare.
- Stuffed Peppers – Bell peppers filled with quinoa or rice make a colorful and nutritious side dish.
- Grilled Vegetables – Lightly charred seasonal vegetables bring out natural sweetness and add variety to your plate.
Common Mistakes to Avoid
Making green chicken enchilada soup can be fun and rewarding! However, a few common mistakes can affect the flavor and texture. Here’s how to avoid them:
- Using low-quality chicken: Always opt for fresh, boneless skinless chicken breasts or thighs. Frozen or low-quality cuts may alter the texture of your soup.
- Skipping the seasoning: Don’t forget to season with salt and pepper. Adding these spices enhances the overall flavor of your soup.
- Overcooking the cheese: Add cheese towards the end of cooking for a melty consistency. Overcooking can make it rubbery.
- Not adjusting liquid levels: If your soup is too thick, you can always add more broth or half-and-half. Adjust based on your desired consistency!
- Ignoring garnish options: Toppings like cilantro, avocado, or lime juice can elevate your dish. Don’t skip out on adding these final touches!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Lasts up to 4 days in the refrigerator.
Freezing Green Chicken Enchilada Soup – Creamy and Cheesy!
- Use freezer-safe containers.
- Can be frozen for up to 3 months.
Reheating Green Chicken Enchilada Soup – Creamy and Cheesy!
- Oven: Preheat to 350°F (175°C) and heat in a covered dish until hot.
- Microwave: Heat in short intervals, stirring in between until warmed through.
- Stovetop: Simmer over medium heat, stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about making green chicken enchilada soup.
How do I make Green Chicken Enchilada Soup – Creamy and Cheesy! spicier?
You can add jalapeños or diced green chilies for extra heat. Adjust according to your spice preference.
Can I use rotisserie chicken?
Yes, using rotisserie chicken can save time! Just shred it and add it during the last few minutes of cooking.
What if I want a vegetarian version?
Simply substitute the chicken with beans or lentils and use vegetable broth instead of chicken broth for a hearty vegetarian option.
How long does Green Chicken Enchilada Soup – Creamy and Cheesy! take to cook?
The total cooking time is approximately 6 hours if using a slow cooker, but it can be made faster using an Instant Pot.
Final Thoughts
This green chicken enchilada soup is creamy, cheesy, and incredibly versatile! You can customize it by adding your favorite toppings or adjusting the spices to fit your taste. Give this recipe a try for an easy weeknight dinner that everyone will love!
Green Chicken Enchilada Soup – Creamy and Cheesy!
Indulge in the creamy, cheesy goodness of Green Chicken Enchilada Soup, a comforting dish that brings vibrant flavors to your table. Perfect for busy weeknights or casual gatherings, this hearty soup combines tender chicken with a luscious blend of green enchilada sauce, rich cream, and melted cheese. The versatility of this recipe allows it to be crafted in a slow cooker, Instant Pot, or on the stovetop, ensuring that you can enjoy this delightful meal no matter your cooking preference. Top it off with fresh cilantro, creamy avocado, and a squeeze of lime for an explosion of flavor that will have your family asking for seconds!
- Total Time: 0 hours
- Yield: Serves approximately 6
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought)
- 24 ounces chicken broth
- 1 cup half-and-half or heavy cream
- 4 ounces cream cheese (cubed)
- 2 cups shredded Monterey Jack cheese
- 4 ounces salsa verde
- Salt and pepper to taste
Instructions
- Gather all ingredients and cube the cream cheese.
- In a slow cooker or large pot, add the chicken, green enchilada sauce, and chicken broth. Season with salt and pepper.
- Cook on low for about 6 hours in the slow cooker or bring to a boil on the stovetop; reduce heat and cook for about 1 hour.
- Remove the chicken and shred it using two forks before returning it to the pot.
- Stir in half-and-half or heavy cream, cream cheese, shredded cheese, and salsa verde until well mixed.
- Simmer on low for an additional 15-20 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: Approximately 6 hours
- Category: Main
- Method: Slow cooker/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg