Introduction
There’s something irresistible about a bowl of creamy soup on a chilly evening, and this Creamy Green Enchiladas Chicken Soup delivers everything you want in comfort food. Imagine tender, shredded chicken swimming in a luscious broth infused with green enchilada sauce, salsa verde, and just the right amount of spice. Then add melty Monterey Jack cheese, a touch of cream, and softened cream cheese—and you’ve got yourself a soup that feels both indulgent and soul-warming.
What I love most about this soup is how it manages to combine two worlds: the bold, zesty flavors of Tex-Mex cuisine and the rich, velvety texture of a classic creamy soup. It’s hearty enough to serve as a full meal, especially with a side of warm tortillas or cornbread, but it also feels lighter than traditional cream-based soups thanks to the tang of the enchilada sauce and salsa verde. The flavor balance is perfection—bright, savory, cheesy, and creamy all at once.
This is the type of recipe I turn to when I want to feed a crowd without spending hours in the kitchen. It can easily be adapted for the stovetop, slow cooker, or Instant Pot, making it as versatile as it is delicious. Plus, it’s one of those recipes that tastes even better the next day once the flavors have had time to mingle.
If you’re curious about the origins of enchiladas, The Spruce Eats has a great article on the history of this beloved dish. And if you’re looking for more inspiration on how to use salsa verde in cooking, Mexican Please is an excellent resource full of authentic flavor ideas.
So grab your Dutch oven or slow cooker—it’s time to make a pot of Creamy Green Enchiladas Chicken Soup that will warm both your belly and your soul.
Creamy Green Enchiladas Chicken Soup Recipe
Creamy Green Enchiladas Chicken Soup
Ingredients
Method
- Cook the Chicken:
- In a large pot or Dutch oven, add chicken, chicken broth, and enchilada sauce. Bring to a simmer and cook for 20–25 minutes, or until chicken is fully cooked and tender.
- Shred the Chicken:
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the broth.
- Add Creaminess:
- Stir in cream cheese until melted and fully incorporated. Add half-and-half (or heavy cream) and salsa verde.
- Cheese It Up:
- Reduce heat to low and stir in shredded Monterey Jack cheese until smooth and creamy.
- Season to Taste:
- Add salt and pepper as needed. Simmer for another 5 minutes to let flavors blend.
- Serve & Enjoy:
- Ladle soup into bowls. Garnish with fresh cilantro, sliced jalapeños, or crushed tortilla chips if desired.
Notes
- Active time: 10 minutes prep, 30 minutes cooking
- Passive time: about 20 minutes while chicken cooks
- Chicken thighs yield richer flavor, while breasts keep things leaner.
- For a lighter soup, use half-and-half instead of heavy cream.
- If you want more kick, stir in extra salsa verde or a dash of cayenne.
Advanced Techniques to Elevate Your Soup
Roasting Chicken for Deeper Flavor
Instead of simmering raw chicken in the broth, try roasting it first with olive oil, cumin, and chili powder. This adds smoky depth and caramelized edges, making your soup even richer.
Blending Part of the Soup for Extra Creaminess
One of my favorite tricks is to ladle out a cup of soup (without chicken), blend it until smooth, then stir it back in. It thickens the broth beautifully without extra cream.
Adding Layers of Spice with Fresh Peppers
Sauté diced poblanos or jalapeños before adding the broth. This extra step infuses the soup with fresh chili flavor that complements the green enchilada sauce.
Switching Up the Cheese for Boldness
While Monterey Jack is creamy and mild, swapping in Pepper Jack or adding a handful of sharp cheddar gives the soup a spicier or tangier kick.
Making It a Complete One-Pot Meal
Stir in black beans, corn, or even rice to bulk up the soup. This makes it heartier and perfect for serving on its own without sides.
Storage, Shelf Life, and Maintenance Tips
Storing in the Fridge for the Week
This soup keeps well in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight.
Freezing for Later Comfort Meals
To freeze, let soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Without Losing Creaminess
When reheating, do it gently over low heat and stir frequently to prevent cheese from separating. Add a splash of broth or cream if needed.
Prepping Ahead for Busy Weeknights
You can cook and shred the chicken ahead of time, then refrigerate it. When ready to eat, just warm broth, stir in chicken, and add creamy ingredients.
Portioning for Single Servings
I like to freeze this soup in individual containers. That way, you can reheat a single portion for a quick and satisfying lunch.
Dietary Adaptations and Substitutions
Making It Low-Carb and Keto-Friendly
This recipe is already naturally low in carbs, but to make it keto-perfect, skip beans or corn add-ins and stick with heavy cream.
Lightening It Up Without Losing Flavor
Swap heavy cream for evaporated milk and reduce the cheese by half. The soup will still be creamy but lighter in calories.
Dairy-Free Creamy Version
Replace cream cheese with dairy-free cream cheese, Monterey Jack with vegan cheese shreds, and cream with coconut milk for a surprisingly delicious dairy-free option.
Gluten-Free with Store-Bought Sauce
Most enchilada sauces are gluten-free, but always check labels. If you’re making homemade, you can control every ingredient.
Making It Spicy or Mild to Taste
For spice lovers, stir in diced green chiles or a spoonful of hot sauce. For a milder soup, stick with plain enchilada sauce and skip the extra salsa verde.
FAQs About Creamy Green Enchiladas Chicken Soup
Can I Make This in the Slow Cooker?
Yes! Add all ingredients except cheeses and cream to the slow cooker. Cook on low for 6–7 hours, shred chicken, then stir in cheeses and cream before serving.
Can I Use Rotisserie Chicken?
Absolutely. It’s a great shortcut! Just shred the chicken and stir it in after the broth and enchilada sauce have simmered.
Does This Soup Freeze Well with Dairy?
Yes, but be sure to cool completely first. Stir well after thawing, and add a splash of broth to restore creaminess.
What’s the Difference Between Salsa Verde and Enchilada Sauce?
Salsa verde is typically more tangy and fresh, while enchilada sauce is richer and cooked with spices. Using both layers the flavors perfectly.
How Can I Thicken the Soup Without More Cheese?
Try adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or blend a portion of the soup and stir it back in.
Conclusion & Final Thoughts
This Creamy Green Enchiladas Chicken Soup is everything I love about comfort food in a single pot. It’s rich, cozy, and satisfying, yet it has that lively Tex-Mex twist that keeps it exciting bite after bite. The creamy base balances perfectly with the zesty tang of salsa verde and enchilada sauce, while the tender chicken and melty cheese bring heartiness and depth.
The best part is its versatility—it works beautifully as a weeknight dinner, a meal-prep recipe for the freezer, or even as the centerpiece for a casual get-together with friends. I’ve made this soup countless times, and it always gets rave reviews. My family often requests it when the weather turns cold, but honestly, it’s just as welcome in the middle of summer when I’m craving something satisfying but not too heavy.
What I love most is how adaptable it is to dietary needs and personal tastes. Whether you want to make it low-carb, spicier, dairy-free, or bulk it up with beans and corn, this soup delivers. Every version I’ve tried has been delicious in its own right.
If you’re searching for a soup that’s not only easy to prepare but also comforting, flavorful, and crowd-pleasing, this one’s for you. I encourage you to whip up a batch, garnish with fresh cilantro and tortilla chips, and savor each creamy, cheesy, soul-warming spoonful. Trust me—this Creamy Green Enchiladas Chicken Soup is destined to become a staple in your kitchen rotation.
