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Creamy Green Enchiladas Chicken Soup

Creamy Green Enchiladas Chicken Soup

This creamy green enchiladas chicken soup is loaded with tender chicken, cheese, cream, salsa verde, and green enchilada sauce. It’s hearty, flavorful, and comforting—perfect for weeknight dinners or cozy weekends at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2.5 pounds boneless skinless chicken breasts or thighs
  • 1 recipe green enchilada sauce or 28-ounce can store-bought
  • 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 (microwave if needed)
  • 4 ounces green salsa salsa verde
  • Salt and pepper to taste

Method
 

  1. Cook the Chicken:
  2. 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.
  3. Shred the Chicken:
  4. Remove chicken from the pot and shred with two forks. Return shredded chicken to the broth.
  5. Add Creaminess:
  6. Stir in cream cheese until melted and fully incorporated. Add half-and-half (or heavy cream) and salsa verde.
  7. Cheese It Up:
  8. Reduce heat to low and stir in shredded Monterey Jack cheese until smooth and creamy.
  9. Season to Taste:
  10. Add salt and pepper as needed. Simmer for another 5 minutes to let flavors blend.
  11. Serve & Enjoy:
  12. 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.