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This Green Enchiladas Chicken Soup drives my family wild. It's a tasty mix of creamy goodness and Mexican tastes that truly warms you up inside. What I really dig about it is how flexible it is - you can whip it up in a slow cooker, on the stove, or in an Instant Pot. And the best thing? It's low in carbs but loaded with protein, so I don't mind grabbing another bowl.
What You'll Grab
- Chicken: Boneless chicken breasts or thighs without skin.
- Chicken Broth: Creates a tasty foundation.
- Green Enchilada Sauce: Pick up from the store or make your own (28 oz).
- Half and Half: Go with heavy cream instead if you want it richer.
- Cream Cheese: Cut into small cubes and softened for smoothness.
- Monterey Jack Cheese: Grate it fresh for better melting results.
- Green Salsa: Brings a zingy flavor; tweak as you like.
- Seasonings: Add salt and pepper how you like it.
- Optional Toppings: Try avocado, fresh cilantro, green onions, or sour cream.
Let's Cook This
- Step 1: Slow Cook
- Put your chicken, broth, and enchilada sauce in the slow cooker. Let it go for 6-8 hours on low.
- Step 2: Shred Chicken
- Take out the chicken, pull it apart, and set it aside.
- Step 3: Add Creaminess
- Mix in your half and half, salsa, cream cheese, and Monterey Jack until everything's melted together.
- Step 4: Combine
- Toss the shredded chicken back in and stir it all up.
Top It Off
The fun part comes with all the toppings. I love adding chunks of avocado, some fresh cilantro, and a spoonful of sour cream. For extra crunch, I'll break up some tortilla chips over the top. My husband can't eat it without adding more hot sauce when he wants that extra kick.
Common Questions
- Can I freeze this soup?
- Sure thing, just pop it in sealed containers and it'll keep for 3 months. When you want it, let it thaw in your fridge and warm it up slowly.
- Can I adjust the spice level?
- Go mild at first and let everyone add their own hot sauce or extra salsa if they want more heat.
- Can I use an Instant Pot?
- Definitely, just cook the chicken with a cup of broth for 8 minutes on high pressure, then follow the rest of the steps.
Switch It Up
This soup works with so many tweaks. I sometimes throw in some green chiles for more spice or add black beans to make it fuller. My kids go nuts when I sprinkle crispy tortilla strips on top, and my friend always mixes in some quinoa. You can really play around with it and make it just how you like.
My Insider Tricks
Listen to this tip - always shred your cheese yourself instead of buying pre-shredded bags. It melts way better. I always taste and tweak the seasonings just before I serve it. Want a thicker soup? Just let it bubble a bit longer or stir in some cornstarch mixed with water. It tastes absolutely amazing straight off the stove.
Storage Tips
You can keep this soup in your fridge for about 4 days. When you warm it up again, do it gently and stir it a lot. I usually add a bit more broth if it gets too thick. You can use the microwave too - just heat it in small bursts and give it a good mix between each one.
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Frequently Asked Questions
- → Can I make it spicier?
Absolutely! Toss in jalapeños, hot sauce, or more green salsa to add extra heat—adjust it to your liking.
- → What veggies could I throw in?
You’ve got lots of options: corn, black beans, onions, mushrooms, zucchini, or bell peppers. It’s super flexible!
- → Do I have to soften cream cheese?
Yep, it helps the cream cheese blend smoothly with no lumps. Warm it in the microwave for a few seconds if necessary.
- → Can I just use canned enchilada sauce?
Of course! A 28-ounce store-bought can works great, though homemade gives it extra oomph.
- → What are the best toppings?
Top it off with avocado, green onion, cilantro, or sour cream. For a spicy kick, sprinkle more green salsa or hot sauce.