Introduction

Oh, the smell of a warm, comforting soup bubbling away on the stove! It just takes me right back to those chilly evenings when a hearty bowl was the best remedy for everything. And today, we’re diving into a recipe that’s not only incredibly delicious but also ridiculously easy to whip up: Green Chicken Enchilada Soup. Seriously, this is the kind of meal that makes you feel like a kitchen superhero without breaking a sweat. It’s perfect for those nights when you’re craving something satisfying but don’t have hours to spare.

Why You’ll Love This Recipe

Fast: From start to finish, this soup comes together in a flash. Perfect for busy weeknights!
Easy: Minimal chopping and straightforward steps mean even beginner cooks can nail this.
Giftable: Imagine showing up at a friend’s house with a warm, homemade soup – they’ll be so impressed!
Crowd-Pleasing: The savory, creamy, slightly zesty flavors are a hit with pretty much everyone.

Ingredients

Gather ’round, my friends! Here’s what you’ll need to create this magic in a pot. Don’t worry, it’s all super accessible.

2 1/2 lbs boneless, skinless chicken breasts or thighs: You can use either! Thighs tend to be a little more forgiving and can make the soup extra rich, but breasts work beautifully too.
24 oz chicken broth: This is our flavorful base. Use good quality broth for the best taste.
4 oz green salsa: This little jar of goodness brings a wonderful tang and a hint of spice.
1 tsp salt: To enhance all those yummy flavors.
1 tsp pepper: A classic for a reason!
4 oz cream cheese: This is our secret weapon for ultimate creaminess. Make sure it’s softened a bit for easier melting.
1 cup half and half or heavy cream: For that luxurious, velvety texture. Heavy cream will make it even richer!
2 cups Monterey Jack cheese: Shredded, of course. This melts like a dream and adds that cheesy goodness we all adore.
1 recipe green enchilada sauce: You can use your favorite store-bought brand or even whip up a batch from scratch if you’re feeling ambitious!

How to Make It

Alright, let’s get cooking! Follow these simple steps, and you’ll have a pot of pure comfort in no time.

Cook Your Chicken: First things first, let’s get that chicken ready. You can boil, bake, or even use a rotisserie chicken for a shortcut! Once it’s cooked through, shred it with two forks or dice it into bite-sized pieces. Set it aside – it’s going to be the star of our soup!
Build the Base: Grab your favorite large pot or Dutch oven. Pour in the chicken broth, stir in the green salsa, add your shredded chicken, and pour in the green enchilada sauce. Give it all a good mix.
Bring to a Simmer: Place your pot over medium heat. Let it come to a gentle simmer. You’ll see little bubbles starting to dance around the edges – that’s what we’re looking for.
Melt in the Creaminess: Now, turn the heat down to low. Add the cream cheese to the pot. Stir it gently until it’s completely melted and has blended into the broth, making everything a little smoother and more luxurious.
Add the Richness: Slowly whisk in the half and half or heavy cream. This is where the magic really starts to happen, transforming our broth into a gorgeously creamy soup.
Get Cheesy: Time for the best part – the cheese! Add the shredded Monterey Jack cheese and stir until it’s all melted and incorporated, creating that irresistible, creamy texture.
Season to Perfection: Taste your soup. Does it need a little more salt? A pinch more pepper? Adjust to your liking. This is your soup, after all!
Serve it Up! Ladle this deliciousness into bowls and serve it hot. Get ready for happy sighs and empty bowls!

Substitutions & Additions

The beauty of this soup is its versatility! Feel free to play around and make it your own.

Spice it Up: If you like a little more heat, add a pinch of cayenne pepper or a diced jalapeño (seeds removed for less heat) when you add the salsa.
Veggie Boost: Toss in some frozen corn, black beans, or diced bell peppers during the last 10 minutes of simmering for extra texture and nutrients.
Different Cheese: Don’t have Monterey Jack? Cheddar, a Mexican blend, or even a sharp white cheddar would be delicious!
Lighter Option: For a lighter version, use low-fat cream cheese and skim milk instead of half and half.

Tips for Success

A few little pointers to ensure your soup is absolutely perfect every time!

Don’t Boil After Adding Cream/Cheese: Once you’ve added the cream and cheese, avoid bringing the soup to a rolling boil. This can cause the dairy to separate, leading to a grainy texture. Just keep it at a gentle simmer.
Shredding Chicken: If you’re boiling chicken breasts, they’re easiest to shred when still warm. You can also use a stand mixer with the paddle attachment to shred cooked chicken quickly!
Prep Ahead: Cook and shred your chicken a day or two in advance and store it in the fridge. This will make assembly even faster on a busy night.
Taste and Adjust: Always taste your soup before serving and adjust seasonings. Broths and salsas can vary in saltiness.

How to Store It

Got leftovers? Lucky you! This soup stores beautifully.

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. If it seems a little thick after reheating, you can add a splash of chicken broth or milk to loosen it up.

FAQs

Got a burning question? We’ve got answers!

Q: Can I make this in a slow cooker?
A: Absolutely! Cook the chicken separately and shred it. Then, combine all ingredients (except the cream cheese and shredded cheese) in your slow cooker and cook on low for 4-6 hours. Stir in the cream cheese and shredded cheese during the last 30 minutes of cooking until melted and creamy.

Q: What are good toppings for this soup?
A: Oh, so many options! Try a dollop of sour cream or plain Greek yogurt, some fresh cilantro, crushed tortilla chips, a sprinkle of extra shredded cheese, or even some sliced avocado!

Q: Can I freeze this soup?
A: While you can freeze it, the creamy texture might change slightly upon thawing. It’s best to store any leftovers in the fridge. If you do freeze it, consider adding the cream and cheese after thawing and reheating to maintain the best texture.

Q: How spicy is this soup?
A: The spice level really depends on your green salsa and enchilada sauce. Generally, this soup has a mild to medium heat. If you’re sensitive to spice, opt for a mild salsa and sauce, or add a touch of sugar to balance the heat.

Green Chicken Enchilada Soup

A quick and easy green chicken enchilada soup perfect for weeknights, featuring tender chicken, creamy broth, and savory enchilada sauce flavors.

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Equipment

Large pot or Dutch oven
Two forks for shredding chicken
Stand Mixer optional, for shredding chicken
Airtight container for storing leftovers

Ingredients

Main ingredients

2.5 lbs boneless, skinless chicken breasts or thighs Thighs tend to be a little more forgiving and can make the soup extra rich, but breasts work beautifully too.
24 oz chicken broth Use good quality broth for the best taste.
4 oz green salsa This little jar of goodness brings a wonderful tang and a hint of spice.
1 tsp salt To enhance all those yummy flavors.
1 tsp pepper A classic for a reason!
4 oz cream cheese This is our secret weapon for ultimate creaminess. Make sure it's softened a bit for easier melting.
1 cup half and half or heavy cream For that luxurious, velvety texture. Heavy cream will make it even richer!
2 cups Monterey Jack cheese Shredded, of course. This melts like a dream and adds that cheesy goodness we all adore.
1 recipe green enchilada sauce You can use your favorite store-bought brand or even whip up a batch from scratch if you're feeling ambitious!

Instructions

Cook Your Chicken: First things first, let's get that chicken ready. You can boil, bake, or even use a rotisserie chicken for a shortcut! Once it's cooked through, shred it with two forks or dice it into bite-sized pieces. Set it aside – it's going to be the star of our soup!
2.5 lbs boneless, skinless chicken breasts or thighs
Build the Base: Grab your favorite large pot or Dutch oven. Pour in the chicken broth, stir in the green salsa, add your shredded chicken, and pour in the green enchilada sauce. Give it all a good mix.
2.5 lbs boneless, skinless chicken breasts or thighs
Bring to a Simmer: Place your pot over medium heat. Let it come to a gentle simmer. You'll see little bubbles starting to dance around the edges – that's what we're looking for.
2.5 lbs boneless, skinless chicken breasts or thighs
Melt in the Creaminess: Now, turn the heat down to low. Add the cream cheese to the pot. Stir it gently until it's completely melted and has blended into the broth, making everything a little smoother and more luxurious.
2.5 lbs boneless, skinless chicken breasts or thighs
Add the Richness: Slowly whisk in the half and half or heavy cream. This is where the magic really starts to happen, transforming our broth into a gorgeously creamy soup.
2.5 lbs boneless, skinless chicken breasts or thighs
Get Cheesy: Time for the best part – the cheese! Add the shredded Monterey Jack cheese and stir until it's all melted and incorporated, creating that irresistible, creamy texture.
2.5 lbs boneless, skinless chicken breasts or thighs
Season to Perfection: Taste your soup. Does it need a little more salt? A pinch more pepper? Adjust to your liking. This is your soup, after all!
2.5 lbs boneless, skinless chicken breasts or thighs
Serve it Up!: Ladle this deliciousness into bowls and serve it hot. Get ready for happy sighs and empty bowls!

Notes

Avoid boiling the soup after adding cream and cheese to prevent separation. Cook and shred chicken ahead of time for faster assembly. Always taste and adjust seasonings before serving.