Green Chicken Enchilada Soup is a comforting and satisfying dish that brings together the vibrant flavors of traditional enchiladas in a warm, hearty soup. This creamy delight is perfect for a cozy dinner at home or a gathering with friends and family. It combines tender chicken, zesty green enchilada sauce, and creamy ingredients to create a soup that’s rich in flavor and perfect for any occasion.
Why We Love This Green Chicken Enchilada Soup Recipe
What’s not to love about this dish? The combination of the savory chicken, the tang of the green enchilada sauce, and the creamy texture from the cheeses makes it a standout recipe. It’s not just delicious; it’s also versatile. You can modify it to your liking, whether you prefer it spicier or creamier. Plus, it’s a one-pot meal that simplifies dinner time and allows you to spend more time enjoying your meal and less time in the kitchen. Whether you make it in a slow cooker or an Instant Pot, this recipe adapts to your cooking style and schedule, making it an easy go-to for busy weeknights.
Ingredients about Green Chicken Enchilada Soup
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 1 (28 oz) can green enchilada sauce
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup Directions
Making this Green Chicken Enchilada Soup is straightforward and leaves you with a wholesome meal without too much fuss. Start by preparing your ingredients. Cut the chicken into large chunks, which will help them cook evenly.
For a slow cooker method, layer the chicken pieces in the slow cooker. Pour the green enchilada sauce and chicken broth over the chicken, ensuring that it gets coated well. Set your slow cooker on high for about 4 hours or low for 6 to 8 hours. After the cooking time, shred the chicken right in the pot and give it a good stir. Then, mix in the half and half, cream cheese, and green salsa until everything is smooth and creamy. Finally, add the shredded Monterey Jack cheese, mix until melted, and season it with salt and pepper to your taste.
If you choose the Instant Pot method, start by sautéing the chicken chunks in the Instant Pot for about 5 minutes until they are slightly browned. Next, add the enchilada sauce and chicken broth. Seal the lid and cook on high pressure for 15 minutes. Once done, shred the chicken and stir in the half and half, cream cheese, and green salsa. Add in the Monterey Jack cheese and mix until creamy, seasoning to your taste as you go.
Both methods result in a rich, creamy soup filled with tender pieces of chicken and vibrant flavors.
How to Serve Green Chicken Enchilada Soup
Serving Green Chicken Enchilada Soup can be just as fun as making it! This soup is best enjoyed hot and can be presented beautifully with a few garnishes. Consider serving it in large bowls, topped off with reserved shredded Monterey Jack cheese for that extra cheesy goodness. Fresh cilantro provides a pop of color and freshness, while slices of avocado add rich creaminess. A dollop of sour cream can balance out the flavors, and if you enjoy a little heat, add some jalapeños on top for a spicy kick.
This dish pairs wonderfully with crunchy tortilla chips for a satisfying textural contrast. For a heartier meal, warm corn tortillas on the side can offer additional flavors and heartiness to your dining experience.
Expert Tips: Green Chicken Enchilada Soup
To elevate your Green Chicken Enchilada Soup even further, consider these expert tips. First, using a mix of chicken thighs and breasts can enhance the flavor and tenderness of the final dish. Thighs are a bit richer and juicier, making them an excellent choice.
Another great tip is to use homemade or high-quality store-bought broth. This can significantly impact the soup’s overall taste. If you have time, making your chicken broth adds depth to the flavor.
If you like a spicier version, don’t shy away from adding additional green chilies or a splash of hot sauce. You can easily modify the soup’s richness by adjusting the amount of cream or half and half, depending on your preference.
Lastly, if you want to save on calories, consider using less cheese or opting for low-fat versions of the dairy ingredients—a great way to enjoy the soup without compromising flavor.
How to Store Green Chicken Enchilada Soup
Storing Green Chicken Enchilada Soup is simple, allowing you to enjoy leftovers with minimal fuss. Once your soup has cooled, transfer it to an airtight container. It can be stored in the refrigerator for up to three to four days. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave until warmed throughout. If you find that the soup has thickened in the fridge, you can add a bit more broth or water while reheating to achieve your desired consistency.
If you want to store it for a longer period, consider freezing it. Place the cooled soup in freezer-safe containers or bags, and it can be stored for up to three months. Just keep in mind that dairy ingredients like cream and cheese may change texture when frozen, so those are best added when you reheat the soup.
Variation of Green Chicken Enchilada Soup
Getting creative with your Green Chicken Enchilada Soup can lead to delightful variations that cater to your ingredients and taste preferences. If you’re looking to incorporate more veggies, you can add chopped bell peppers, diced tomatoes, or corn during the cooking process. These additions provide extra nutrients and vibrant colors.
For a different flavor profile, consider swapping the green salsa for a red salsa or a smoky chipotle sauce for a deeper, more robust flavor. You can also experiment with adding black beans or pinto beans for a heartier texture.
If you’re adhering to a low-carb or keto diet, you can replace the half and half with coconut cream and omit the beans. For a vegetarian option, substitute the chicken with chickpeas or mushrooms and use vegetable broth instead of chicken broth.
Each variation allows you to customize your soup while keeping the essence of the original recipe intact.
FAQ
What is Green Chicken Enchilada Soup?
Green Chicken Enchilada Soup is a creamy, flavorful dish made with tender chicken, green enchilada sauce, creamy dairy products, and shredded cheese. It brings the taste of enchiladas into a comforting soup form.
How can I make Green Chicken Enchilada Soup spicier?
To add more heat to your Green Chicken Enchilada Soup, consider incorporating additional green chilies, jalapeños, or a splash of your favorite hot sauce during the cooking process. Adjusting the level of spice can be easy to suit your taste.
Can I use frozen chicken to make this soup?
Yes, you can use frozen chicken in Green Chicken Enchilada Soup. If using an Instant Pot, you can add frozen chicken directly and cook it for the same amount of time. The slow cooker may require longer cooking times to fully cook frozen chicken safely.
How long does Green Chicken Enchilada Soup last in the fridge?
Stored in an airtight container, Green Chicken Enchilada Soup will last for about three to four days in the refrigerator. Just make sure it’s cooled before transferring it to the fridge.
Can I make Green Chicken Enchilada Soup in advance?
Absolutely! This soup is great for meal prepping. You can make it in advance, store it, and then reheat it when you’re ready to enjoy it. Just remember that the texture of the dairy may change when reheating, so you might want to add extra broth or cream to achieve the desired consistency again.
Green Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs Mix of breasts and thighs enhances flavor and tenderness.
- 1 can 28 oz green enchilada sauce
- 24 oz chicken broth Use homemade or high-quality broth for better flavor.
- 1 cup half and half or heavy cream Adjust for creaminess preference.
- 2 cups shredded Monterey Jack cheese Reserve some for garnishing.
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- to taste Salt and pepper
Instructions
Preparation
- Cut the chicken into large chunks.
Cooking (Slow Cooker Method)
- Layer the chicken pieces in the slow cooker.
- Pour the green enchilada sauce and chicken broth over the chicken.
- Set the slow cooker on high for about 4 hours or low for 6 to 8 hours.
- After cooking, shred the chicken in the pot and mix in half and half, cream cheese, and green salsa until smooth.
- Add the shredded Monterey Jack cheese and mix until melted; season with salt and pepper.
Cooking (Instant Pot Method)
- Sauté the chicken chunks in the Instant Pot for about 5 minutes until slightly browned.
- Add the enchilada sauce and chicken broth.
- Seal the lid and cook on high pressure for 15 minutes.
- Once done, shred the chicken and stir in half and half, cream cheese, and green salsa.
- Add Monterey Jack cheese and mix until creamy, seasoning to taste.
Serving
- Serve hot in large bowls, garnished with reserved shredded cheese, fresh cilantro, sliced avocado, and a dollop of sour cream.
- Optional: top with jalapeños for heat and serve with tortilla chips or warm corn tortillas.
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