Creamy Green Enchiladas Chicken Soup

Why You’ll Love This Recipe

This soup brings the heartwarming flavors of Mexican enchiladas into a rich, creamy soup that’s both comforting and satisfying. The tender chicken, flavorful green enchilada sauce, and melty Monterey Jack cheese make for an irresistible combination. The addition of cream cheese and half-and-half creates a creamy, luscious texture that will have everyone asking for more. It’s perfect for a weeknight dinner or a special occasion, and it’s easily customizable to suit your taste.

Ingredients

• 2.5 pounds boneless, skinless chicken breasts or thighs
• 1 recipe green enchilada sauce (or a 28-ounce can of store-bought green enchilada sauce)
• 24 ounces chicken broth
• 1 cup half and half or heavy cream
• 2 cups shredded Monterey Jack cheese
• 4 ounces cream cheese (cubed and softened; warm in the microwave if needed)
• 4 ounces green salsa (salsa verde)
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the chicken: In a large pot or Dutch oven, add the boneless, skinless chicken breasts or thighs along with the chicken broth. Bring it to a simmer over medium heat and cook for about 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
2. Shred the chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Set it aside.
3. Prepare the soup base: In the same pot, add the green enchilada sauce, green salsa (salsa verde), and half-and-half or heavy cream. Stir everything together and bring it to a gentle simmer over medium heat.
4. Add the cream cheese: Once the soup base is simmering, add the cubed cream cheese and stir until it’s fully melted and incorporated, creating a creamy texture.
5. Combine the chicken: Return the shredded chicken to the pot and stir to combine it with the soup base. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
6. Add the cheese: Stir in the shredded Monterey Jack cheese and continue to cook until the cheese is melted and the soup is creamy and smooth.
7. Season: Taste the soup and adjust the seasoning with salt and pepper to your liking. If you want more heat, you can also add a bit of cayenne or chili powder.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro, extra cheese, or a squeeze of lime juice, if desired. Serve with tortilla chips, crusty bread, or a side of Mexican rice for a complete meal.

Servings and Timing

• Servings: 6-8 servings
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Spicy version: Add chopped jalapeños or a dash of hot sauce for extra heat.
• Vegetarian version: Skip the chicken and add black beans, corn, or additional vegetables like zucchini or bell peppers for a hearty, vegetarian version.
• Toppings: Top the soup with sliced avocado, sour cream, fresh cilantro, or tortilla strips for extra flavor and texture.
• Use a slow cooker: To make this soup in a slow cooker, combine all the ingredients (except the cheese and cream cheese) and cook on low for 4-6 hours. Add the cream cheese and cheese about 30 minutes before serving.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally. If the soup is too thick, you can add more chicken broth or cream to thin it out.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken is a great shortcut for this recipe. Simply shred the chicken and add it to the soup after you’ve prepared the base.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. It stores well in the refrigerator and the flavors continue to develop as it sits. Just reheat on the stovetop when you’re ready to serve.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove.

Can I use a different type of cheese?

If you don’t have Monterey Jack, you can substitute with cheddar, Oaxaca cheese, or any other melty cheese of your choice. Just keep in mind that the flavor will change slightly.

How can I make this soup spicier?

To increase the heat, add diced jalapeños, extra green chiles, or a splash of hot sauce. You can also adjust the amount of chili powder to your taste.

Conclusion

This Creamy Green Enchiladas Chicken Soup is a rich, flavorful dish that combines all the best elements of a classic Mexican enchilada in a comforting soup form. With its creamy texture, bold flavors, and tender chicken, it’s perfect for a cozy meal at home. Whether you’re serving it to your family or guests, this soup is sure to be a hit every time!

Creamy Green Enchiladas Chicken Soup

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• Author: Julia
• Total Time: 45 minutes
• Yield: 6-8 servings
• Diet: Gluten Free

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Description

This Creamy Green Enchiladas Chicken Soup is the ultimate comfort food, combining creamy chicken, flavorful green enchilada sauce, and melty cheese in one bowl. The rich, zesty soup captures the essence of enchiladas with a smooth, creamy texture thanks to the addition of cream cheese and heavy cream. Perfect for a cozy dinner or a special occasion, this soup is quick to make and packed with flavor!

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Ingredients

2.5 pounds boneless, skinless chicken breasts or thighs

1 recipe green enchilada sauce (or 28-ounce can of store-bought green enchilada sauce)

24 ounces chicken broth

1 cup half-and-half or heavy cream

2 cups shredded Monterey Jack cheese

4 ounces cream cheese (cubed and softened)

4 ounces green salsa (salsa verde)

Salt and pepper, to taste

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Instructions

• Cook the chicken: In a large pot or Dutch oven, add the chicken and chicken broth. Bring to a simmer and cook for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C).

• Shred the chicken: Remove the chicken and shred it with two forks. Set aside.

• Prepare the soup base: In the same pot, add the green enchilada sauce, salsa verde, and half-and-half or heavy cream. Bring to a gentle simmer.

• Add the cream cheese: Stir in cubed cream cheese and mix until fully melted and creamy.

• Combine the chicken: Return the shredded chicken to the pot and stir to combine. Let the soup simmer for another 5 minutes.

• Add the cheese: Stir in shredded Monterey Jack cheese and cook until melted and creamy.

• Season: Adjust seasoning with salt and pepper to taste. Add extra heat if desired with cayenne or hot sauce.

• Serve: Garnish with cilantro, avocado, sour cream, or tortilla strips. Serve with tortilla chips or crusty bread.

Notes

Spicy Version: Add jalapeños or extra green chiles for more heat.

Vegetarian Option: Skip the chicken and add black beans, corn, or other veggies like zucchini or bell peppers.

Slow Cooker Version: Cook all ingredients (except cheese and cream cheese) on low for 4-6 hours. Add cheese and cream cheese 30 minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican