What ingredients are needed to make Green Chicken Enchilada Soup?

Green Chicken Enchilada Soup typically includes cooked shredded chicken, green enchilada sauce made from green chili peppers (such as jalapeños or Anaheim peppers), onions, garlic, cumin, and chicken broth. Dairy ingredients like half and half or cream cheese add creaminess, while shredded cheese enhances flavor. Some recipes also use tomatillos for tanginess. Optional toppings include sour cream, avocado, and fresh cilantro. These ingredients combine to create a rich, mildly spicy soup with a comforting texture.

Can I prepare Green Chicken Enchilada Soup using an Instant Pot?

Yes, you can make Green Chicken Enchilada Soup in an Instant Pot. Start by cooking chicken breasts with broth under high pressure for about 8 minutes, then shred the chicken. Next, sauté remaining ingredients such as enchilada sauce, cheese, and spices directly in the pot until heated through and the cheese melts. This method reduces cooking time and makes cleanup easier without sacrificing flavor.

How long can I store or freeze Green Chicken Enchilada Soup?

You can safely freeze Green Chicken Enchilada Soup for up to three months in an airtight, freezer-safe container. When ready to eat, thaw the soup overnight in the refrigerator and reheat gently on the stove to maintain the texture. Note that dairy ingredients like cream cheese or half and half may separate upon freezing; stir in a bit of fresh milk or cream after reheating to restore creaminess.

What are some ways to make Green Chicken Enchilada Soup lower in fat?

To reduce the fat content in this soup, substitute full-fat dairy with fat-free or low-fat half and half, and limit the amount of cheese to 1 cup without losing flavor. You can also use skinless chicken breast and avoid adding extra oils. These adjustments help keep the soup lighter while maintaining its signature creamy, rich taste.

How does green enchilada sauce differ from salsa verde used in this soup?

Green enchilada sauce is typically cooked and seasoned with ingredients like green chili peppers, garlic, onions, cumin, and sometimes tomatillos, resulting in a smooth, rich sauce. In contrast, salsa verde is usually made from raw tomatillos, jalapeños, and fresh herbs blended together, giving it a fresher, tangier taste. Using green enchilada sauce in the soup adds depth and warmth compared to the brighter flavor of salsa verde.

Green Chicken Enchilada Soup Recipe With Creamy Cheese Taste

Name: Green Chicken Enchilada Soup
Prep time: PT-488234H17M1S
Total time: PT-488234H7M1S
Cuisine: Mexican-Inspired
Ingredients: – 2.5 pounds boneless, skinless chicken breasts or thighs; – 28 ounces green enchilada sauce (homemade or canned); – 24 ounces chicken broth; – 1 cup half and half or heavy cream; – 2 cups shredded Monterey Jack cheese (freshly grated preferred); – 4 ounces cream cheese, cubed and softened; – 4 ounces green salsa (salsa verde); – Salt and pepper to taste; – Optional garnishes: avocado, green onion, sour cream, cilantro

Description

🌿 This Green Chicken Enchilada Soup is creamy, cheesy, and packed with tender shredded chicken for a flavorful meal.
🧀 Enjoy a comforting soup with rich green enchilada sauce and smooth melted cheeses that satisfy your cravings.

Ingredients

– 2.5 pounds boneless, skinless chicken breasts or thighs

– 28 ounces green enchilada sauce (homemade or canned)

– 24 ounces chicken broth

– 1 cup half and half or heavy cream

– 2 cups shredded Monterey Jack cheese (freshly grated preferred)

– 4 ounces cream cheese, cubed and softened

– 4 ounces green salsa (salsa verde)

– Salt and pepper to taste

– Optional garnishes: avocado, green onion, sour cream, cilantro

Instructions

1-For the slow cooker method, combine the chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker. Cook on low for 6-8 hours until the chicken is tender, then remove and shred it before returning it to the pot. Add the half and half, Monterey Jack cheese, cream cheese, and green salsa; stir on warm until everything melts together smoothly.

2-If you prefer the pressure cooker, add the chicken, green enchilada sauce, and broth to the pot. Cook on high pressure for 8-15 minutes based on your appliance, do a quick release, shred the chicken, and set the pot to sauté medium. Mix in the shredded chicken, remaining broth, and salsa verde, then stir in the cheeses until they melt for that creamy finish.

3-On the stovetop, simmer the chicken, chicken broth, and green enchilada sauce in a large pot until the chicken is cooked through and easy to shred. Once shredded, return it to the pot and add the half and half, cheeses, and salsa verde. Heat gently until the cheese melts, seasoning to taste for a bowl that’s just right.

Notes

🧀 Soften cream cheese before adding by microwaving in short increments for easier melting.
🧀 Use freshly grated Monterey Jack cheese for better melting; pre-shredded cheese contains anti-caking agents.
🌶️ Adjust spice level with extra green salsa, jalapeños, or hot sauce for added heat.

Prep Time: 10 minutes
Cook Time: 6-8 hours slow cooker, 15 minutes pressure cooker, or 30-40 minutes stovetop
Category: Soup, Main Dish
Method: Slow Cooking, Pressure Cooking, Simmering
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 346 kcal
Sugar: 4 g
Sodium: 962 mg
Fat: 17 g
Saturated Fat: 9 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 39 g
Cholesterol: 130 mg

Keywords: green chicken enchilada soup, creamy enchilada soup, shredded chicken soup, cheesy enchilada soup