This Green Enchiladas Chicken Soup is a creamy, flavorful, and easy-to-make dish perfect for a cozy meal. Whether prepared in a slow cooker or Instant Pot, this soup is packed with shredded chicken, green enchilada sauce, and delicious spices.
Why You’ll Love This Recipe
- Easy & Hands-Off – Simple prep with slow cooker or Instant Pot options.
- Rich & Creamy – A comforting soup with a creamy texture.
- Full of Flavor – Green enchilada sauce and spices add a delicious punch.
- Great for Meal Prep – Stores well for leftovers or freezing.
- Customizable – Add your favorite toppings or adjust the spice level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Green enchilada sauce
- Chicken broth
- Cream cheese, softened
- Diced green chiles
- Garlic, minced
- Cumin
- Onion powder
- Salt and pepper
- Heavy cream (optional for extra creaminess)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Shredded cheese (optional)
- Tortilla strips (optional)
Directions
Slow Cooker Method:
- Add Ingredients – Place chicken, enchilada sauce, broth, green chiles, garlic, and spices in the slow cooker.
- Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred Chicken – Remove chicken, shred with forks, and return to the slow cooker.
- Make it Creamy – Stir in softened cream cheese and heavy cream (if using) until smooth.
- Serve & Garnish – Ladle into bowls, top with fresh cilantro, shredded cheese, and tortilla strips if desired.
Instant Pot Method:
- Sauté Garlic – Turn Instant Pot to sauté mode and cook garlic for 1 minute.
- Add Ingredients – Place chicken, enchilada sauce, broth, green chiles, and spices into the pot.
- Pressure Cook – Seal and cook on high pressure for 15 minutes, followed by a natural release for 10 minutes.
- Shred Chicken – Remove chicken, shred, and return to the pot.
- Make it Creamy – Stir in cream cheese and heavy cream (if using) until fully combined.
- Serve & Garnish – Top with cilantro, shredded cheese, and tortilla strips for extra flavor.
Servings and Timing
- Servings: Makes 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (Slow Cooker) or 25 minutes (Instant Pot)
- Total Time: Varies by method
Variations
- Spicier Version – Add diced jalapeños or extra chili flakes.
- Low-Carb Option – Skip tortilla strips and use more cheese and avocado as toppings.
- Extra Protein – Stir in black beans or corn for additional texture.
- Dairy-Free – Use coconut cream instead of heavy cream and omit cheese.
- Thicker Soup – Blend a portion of the soup with an immersion blender for a thicker consistency.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat or in the microwave in 1-minute intervals, stirring occasionally.
FAQs
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken during the last 30 minutes of cooking.
What can I serve with this soup?
It pairs well with cornbread, rice, or a fresh salad.
Can I make this soup ahead of time?
Yes! It reheats well and can be made a day in advance.
How do I make it less spicy?
Use mild enchilada sauce and omit the green chiles.
Can I add vegetables?
Absolutely! Bell peppers, zucchini, or spinach would be great additions.
What’s the best cheese for topping?
Monterey Jack, cheddar, or a Mexican blend work well.
Can I use homemade enchilada sauce?
Yes! Homemade sauce will add a fresh, customized flavor.
How do I prevent cream cheese from curdling?
Make sure the cream cheese is softened and add it gradually while stirring.
Can I use frozen chicken?
Yes, but adjust cooking time: 8 hours on low (Slow Cooker) or 18 minutes (Instant Pot).
Is this soup gluten-free?
Yes! Just ensure your enchilada sauce and broth are gluten-free.
Conclusion
Green Enchiladas Chicken Soup is an easy, creamy, and flavorful meal that’s perfect for a busy night. Whether you choose the slow cooker or Instant Pot method, this soup delivers comfort in every bite. Try it today and enjoy a delicious, restaurant-quality dish at home!
PrintGreen Enchiladas Chicken Soup (Slow Cooker + Instant Pot)
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Total Time: Varies
- Category: Soup, Dinner
- Method: Slow Cooker / Instant Pot
- Cuisine: Mexican-Inspired
Description
This creamy, zesty soup is packed with shredded chicken, green enchilada sauce, and warm spices. It’s easy to make in the slow cooker or Instant Pot, making it perfect for a busy weeknight dinner!
Ingredients
Instructions
- Add Ingredients:
- Place chicken, green enchilada sauce, green chilies, broth, and spices in the slow cooker.
- Cook:
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
- Shred Chicken & Add Creaminess:
- Shred chicken directly in the slow cooker using two forks.
- Stir in cream cheese, shredded cheese, and heavy cream. Let melt for about 10 minutes, then stir until smooth.
- Serve Hot:
- Taste and adjust seasoning. Garnish with toppings of choice.
Instant Pot Instructions:
- Add Ingredients:
- Place chicken, green enchilada sauce, green chilies, broth, and spices in the Instant Pot.
- Pressure Cook:
- Seal the lid and cook on HIGH pressure for 15 minutes.
- Let it naturally release for 10 minutes, then do a quick release.
- Shred & Add Dairy:
- Remove chicken, shred with two forks, then return to the pot.
- Stir in cream cheese, shredded cheese, and heavy cream until melted and creamy.
- Serve Hot:
- Garnish with fresh cilantro, lime, avocado, or tortilla strips!
Notes
- Make it Low-Carb: Skip the beans and use full-fat dairy.
- Want it Spicier? Add diced jalapeños or extra chili powder.
- Thicker Soup? Mash some beans or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Storage: Keeps in the fridge for 4 days or freeze for up to 3 months.
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Your email address will not be published. Required fields are marked *