Why You’ll Love This Recipe
- Rich and Creamy: The combination of cream cheese and half and half makes this soup velvety smooth and comforting.
- Full of Flavor: The green enchilada sauce and salsa verde give the soup a zesty, slightly spicy kick that’s balanced with the richness of the cheese and cream.
- Quick and Easy: With just a few ingredients and a simple process, this soup comes together quickly for a delicious meal.
- Customizable: Add your favorite toppings, like cilantro, sour cream, or avocado, to make this soup your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
Directions
- Cook the Chicken: In a large pot or Dutch oven, cook the chicken breasts or thighs over medium heat until fully cooked (about 10-12 minutes per side). You can also use pre-cooked chicken or rotisserie chicken to save time. Once the chicken is cooked, shred it using two forks or a hand mixer.
- Make the Soup Base: In the same pot, add the green enchilada sauce, chicken broth, half and half (or heavy cream), and salsa verde. Stir to combine.
- Add the Cheese and Cream Cheese: Stir in the shredded Monterey Jack cheese and cubed cream cheese. Continue stirring until the cheese is melted and the soup becomes creamy.
- Simmer the Soup: Add the shredded chicken back into the soup and stir. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh cilantro, avocado, sour cream, or additional cheese.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Version: Add a chopped jalapeño or a few dashes of hot sauce for extra heat.
- Vegetarian: Swap the chicken for beans (black beans or pinto beans) for a meatless version.
- Use Rotisserie Chicken: For a quicker version, use store-bought rotisserie chicken to skip the cooking and shredding step.
- Add Vegetables: Add diced onions, corn, or bell peppers for more texture and flavor.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Reheat on the stove over low heat, adding extra broth or cream as needed.
- Reheating: Reheat on the stove over medium heat until warmed through. Stir occasionally to ensure the soup is smooth.
FAQs
Can I make this soup spicier?
Yes, you can add more salsa verde, chopped jalapeños, or a few dashes of hot sauce to increase the heat level to your liking.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add extra flavor and tenderness to the soup. You can use them as a substitution for chicken breasts.
Can I make this soup dairy-free?
Yes! Substitute the half and half with a non-dairy milk (such as coconut milk or almond milk), and use a dairy-free cheese to make it a dairy-free version.
Can I use store-bought green enchilada sauce?
Yes, store-bought green enchilada sauce works perfectly in this recipe if you’re looking for a shortcut. Just make sure to choose a high-quality sauce for the best flavor.
How do I know when the soup is done?
The soup is done when the cheese is fully melted, the chicken is heated through, and the soup has thickened to your desired consistency.
Conclusion
Green Chicken Enchilada Soup is a creamy, comforting dish that’s full of bold flavors. With a base of green enchilada sauce, chicken, and melted cheese, it’s a quick and satisfying meal that will warm you up from the inside out. Perfect for a weeknight dinner or meal prep, this soup is sure to become a favorite!
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Green Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Green Chicken Enchilada Soup brings the bold, zesty flavors of enchiladas into a creamy, comforting bowl of soup. Made with tender chicken, green enchilada sauce, and a rich blend of cheeses, it’s a flavorful, easy-to-make dish that’s perfect for chilly nights or when you want a hearty, satisfying meal.
Ingredients
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, cook the chicken breasts or thighs over medium heat for 10-12 minutes per side until fully cooked. Shred the chicken using two forks or a hand mixer.
- Make the Soup Base: In the same pot, add the green enchilada sauce, chicken broth, half and half (or heavy cream), and salsa verde. Stir to combine.
- Add the Cheese and Cream Cheese: Stir in the shredded Monterey Jack cheese and cubed cream cheese. Stir until the cheese is fully melted and the soup becomes creamy.
- Simmer the Soup: Add the shredded chicken back into the soup and stir. Let the soup simmer for 10-15 minutes for the flavors to meld.
- Serve: Ladle the soup into bowls and garnish with toppings like cilantro, avocado, sour cream, or additional cheese.
Notes
- Spicy Version: Add chopped jalapeños or a few dashes of hot sauce for an extra kick.
- Vegetarian: Swap chicken for black beans or pinto beans for a meatless option.
- Use Rotisserie Chicken: For a quicker prep, use rotisserie chicken to skip cooking and shredding.
- Add Vegetables: For extra texture, add diced onions, corn, or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
