This Green Enchiladas Chicken Soup is everything you love about creamy enchiladas—just in a cozy, hearty bowl. It’s cheesy, flavorful, and deeply satisfying, with tender shredded chicken, green enchilada sauce, cream, and melty Monterey Jack. Whether you’re looking for a slow-cooked meal or a quick Instant Pot fix, this soup has you covered.
It’s perfect for chilly nights, busy weekdays, or casual gatherings where comfort food is a must. Plus, it’s endlessly customizable with your favorite toppings like avocado, green onions, cilantro, or even a splash of hot sauce.
Table of Contents
Why You’ll Love This Recipe
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Combines all the flavors of enchiladas in an easy one-pot soup
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Super creamy and cheesy without being overly heavy
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Three cooking methods to suit your schedule (slow cooker, Instant Pot, stovetop)
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Easily customizable with your favorite toppings or spice level
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Great for leftovers and perfect for meal prep
Ingredients
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2.5 pounds boneless skinless chicken breasts or thighs
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1 recipe green enchilada sauce or a 28-ounce can store-bought
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24 ounces chicken broth
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1 cup half and half or heavy cream
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2 cups shredded Monterey Jack cheese
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4 ounces cream cheese, cubed and softened
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4 ounces green salsa (salsa verde)
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Salt and pepper to taste
Instructions
Slow Cooker Method
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Place the chicken, green enchilada sauce, and chicken broth into a 6-quart slow cooker. Set the cooker to Low and let it cook for 6–8 hours.
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Once the chicken is cooked through, remove and shred it, then return it to the pot.
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Add the Monterey Jack cheese, cream cheese, half and half, and salsa verde. Set the cooker to Warm and stir until the cheese has fully melted.
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Taste and adjust with salt and pepper.
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Serve with optional toppings like avocado, cilantro, green onions, or sour cream.
Instant Pot Method
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Place the chicken in the Instant Pot with 1 cup of chicken broth.
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Set the pot to High Pressure for 8 minutes.
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After cooking, quickly release the pressure and shred the chicken.
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Switch the pot to the Sauté setting.
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Add the remaining broth, shredded chicken, enchilada sauce, and salsa verde. Stir well and heat through.
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Add the Monterey Jack cheese, cream cheese, and half and half. Stir until fully melted and smooth.
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Season with salt and pepper to taste.
Stovetop Method
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Simmer the chicken in a large pot with the chicken broth until fully cooked and tender. Shred the chicken.
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Add the shredded chicken back to the pot with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa verde.
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Warm over low heat, stirring occasionally, until the cheese is melted and the soup is heated through.
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Adjust seasoning with salt and pepper and serve with your favorite toppings like salsa, hot sauce, sour cream, or fresh herbs.
Final Thoughts
This Green Enchiladas Chicken Soup is creamy, cozy, and just the right amount of zesty. It’s a comforting one-pot meal with all the goodness of enchiladas and none of the rolling and baking. Whether you use a slow cooker, Instant Pot, or stovetop, it’s easy, flexible, and totally satisfying.
Share Your Creations
Tried this soup? I’d love to see how it turned out!
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Did you spice it up or keep it mellow?
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Add your own toppings?
Tag your photos and share your experience—your twist could inspire someone else’s next great bowl of soup!
Green Enchiladas Chicken Soup
Ingredients
Method
- Place the chicken, green enchilada sauce, and chicken broth into a 6-quart slow cooker. Set the cooker to Low and let it cook for 6–8 hours.
- Once the chicken is cooked through, remove and shred it, then return it to the pot.
- Add the Monterey Jack cheese, cream cheese, half and half, and salsa verde. Set the cooker to Warm and stir until the cheese has fully melted.
- Taste and adjust with salt and pepper.
- Serve with optional toppings like avocado, cilantro, green onions, or sour cream.
- Place the chicken in the Instant Pot with 1 cup of chicken broth.
- Set the pot to High Pressure for 8 minutes.
- After cooking, quickly release the pressure and shred the chicken.
- Switch the pot to the Sauté setting.
- Add the remaining broth, shredded chicken, enchilada sauce, and salsa verde. Stir well and heat through.
- Add the Monterey Jack cheese, cream cheese, and half and half. Stir until fully melted and smooth.
- Season with salt and pepper to taste.
- Simmer the chicken in a large pot with the chicken broth until fully cooked and tender. Shred the chicken.
- Add the shredded chicken back to the pot with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa verde.
- Warm over low heat, stirring occasionally, until the cheese is melted and the soup is heated through.
- Adjust seasoning with salt and pepper and serve with your favorite toppings like salsa, hot sauce, sour cream, or fresh herbs.
