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This Green Enchiladas Chicken Soup drives my family wild. It blends creamy comfort with Mexican taste that'll warm you right up. What's great is how flexible it is - throw it together in your slow cooker, whip it up in an Instant Pot, or simmer it on the stovetop. And since it's low carb with tons of protein, I never feel bad about grabbing another bowl.
Ingredients You'll Want
- Chicken: Go for boneless, skinless thighs or breasts.
- Green Enchilada Sauce: Grab a 28 oz can or make your own.
- Chicken Broth: This forms your tasty base.
- Half and Half: Want it creamier? Try heavy cream instead.
- Monterey Jack Cheese: Grate it fresh so it melts better.
- Cream Cheese: Cut into small cubes and make sure it's soft.
- Green Salsa: Adds a kick - use more or less as you like.
- Seasonings: Just salt and pepper to your liking.
- Topping Ideas: Try avocado, fresh cilantro, chopped green onions, or a scoop of sour cream.
Simple Steps
- Step 1: Get Cooking
- Put your chicken, enchilada sauce, and broth in your slow cooker. Let it go for 6-8 hours on low.
- Step 2: Pull Apart Chicken
- Take out the chicken, tear it into pieces, and put it aside.
- Step 3: Make It Creamy
- Mix in your half and half, Monterey Jack, cream cheese, and salsa until everything's melted together.
- Step 4: Mix It All
- Toss your shredded chicken back in and stir everything up.
Top It Off
The best part comes when I add all those toppings. I love chunks of avocado, handfuls of cilantro, and big spoonfuls of sour cream. Sometimes I'll break up some tortilla chips on top for some crunch. My husband can't get enough heat, so he always adds extra hot sauce to his bowl.
Quick Answers
- Will it freeze well?
- For sure, just put it in sealed containers and keep for up to 3 months. When you want it, let it thaw in your fridge and warm it up slowly.
- Too spicy or not spicy enough?
- Start with a mild version and let everyone add their own hot sauce or extra salsa.
- Got an Instant Pot?
- Cook the chicken with 1 cup broth on high pressure for 8 minutes, then follow the rest of the steps.
Switch Things Up
This soup works with so many changes. I sometimes throw in some diced green chiles for more flavor or add black beans to fill it out. My kids go crazy when I top it with crunchy tortilla strips, and my friend always mixes in some quinoa. You can really play around with whatever sounds good to you.
Insider Tricks
Here's something I swear by - always shred your cheese yourself because it melts way better than the pre-packaged stuff. I always check the taste right before serving. Need it thicker? Just let it bubble a bit longer or stir in some cornstarch mixed with water. It tastes absolutely amazing straight from the pot.
Storage Tips
Your soup will stay good about 4 days in the fridge. When you heat it up again, go slow and stir it a lot. If it gets too thick, I pour in a bit more broth. Microwaving works too - just do short times and stir between each one.
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Frequently Asked Questions
- → Can I adjust the spice level?
Absolutely! The soup runs mild to medium hot. Toss in extra green salsa, a splash of hot sauce, or some chopped jalapeños to kick up the heat how you like it.
- → What vegetables can I add?
You can toss in bell peppers, onions, corn, mushrooms, zucchini, black beans, or white beans. This soup works well with many mix-ins you might have around.
- → Why does the cream cheese need to be softened?
Soft cream cheese blends much better and won't leave lumps in your soup. If yours is cold, warm it up with a few quick bursts in the microwave.
- → Can I use store-bought enchilada sauce?
Sure thing! A 28-ounce can works fine, though making your own will give you the best taste.
- → What toppings work well?
Try chunks of avocado, fresh cilantro, sliced green onions, and a dollop of sour cream. Want more kick? Add some green salsa or hot sauce on top.