This Green Enchilada Chicken Soup Is Everything You Love in a Bowl
Hey there! If you’re craving something warm, a little spicy, and totally comforting, this Green Enchilada Chicken Soup is about to become your new favorite. It’s creamy, flavorful, and packed with shredded chicken, green chiles, and melty cheese—and the best part? You can make it in your slow cooker or Instant Pot with almost zero effort. Yes, it’s that easy!
Why I Love This Soup So Much
It tastes like enchiladas met your favorite creamy soup and had the coziest baby ever. You get all the flavor without needing to roll or bake anything. I usually throw it together in the morning, let it simmer all day, and dinner basically makes itself. It’s also super customizable and great for leftovers. Win-win!
Easy Ways to Make It Yours
- Dairy-free? Use coconut cream or a dairy-free cream cheese alternative—it still turns out creamy and rich.
- Make it spicy: Add jalapeños or use medium-hot green enchilada sauce.
- Low-carb? Skip the corn or beans and add chopped spinach or extra chicken for more protein.
Green Enchilada Chicken Soup Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 4 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt & pepper to taste
- 4 oz cream cheese (cubed)
- 1 cup shredded Monterey Jack or cheddar cheese
- Optional toppings: avocado, lime wedges, sour cream, cilantro, tortilla strips
Slow Cooker Instructions
- Add chicken, enchilada sauce, green chiles, broth, garlic powder, cumin, salt, and pepper to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
- Shred the chicken in the pot using two forks.
- Stir in cream cheese and shredded cheese. Cover and cook another 10–15 minutes until melted and creamy.
- Serve hot with your favorite toppings!
Instant Pot Instructions
- Add everything except the cream cheese and shredded cheese to the Instant Pot. Cook on high pressure for 15 minutes, then do a natural release for 10 minutes.
- Shred the chicken with two forks. Turn the pot to sauté, stir in the cream cheese and shredded cheese, and cook until smooth and creamy (about 5–7 minutes).
Tips for Soup Night Success
- Cube the cream cheese before adding—it melts faster and blends easier.
- Use rotisserie chicken: Skip the pressure cook or long simmer if you’re in a rush—just warm and stir everything together!
- Store leftovers: This soup keeps well in the fridge for 4 days and freezes beautifully.
Let’s Share Some Cozy Vibes!
Did this enchilada soup hit the spot? I’d love to hear how you served it up—tag me on Pinterest or drop a comment and let’s swap soup night ideas! Whether you made it spicy, cheesy, or extra creamy, let’s keep the comfort food coming!
