Green Enchiladas Chicken Soup (Slow Cooker + Instant Pot)

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.

this Recipe

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:

1. Add Ingredients – Place chicken, enchilada sauce, broth, green chiles, garlic, and spices in the slow cooker.
2. Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
3. Shred Chicken – Remove chicken, shred with forks, and return to the slow cooker.
4. Make it Creamy – Stir in softened cream cheese and heavy cream (if using) until smooth.
5. Serve & Garnish – Ladle into bowls, top with fresh cilantro, shredded cheese, and tortilla strips if desired.

Instant Pot Method:

1. Sauté Garlic – Turn Instant Pot to sauté mode and cook garlic for 1 minute.
2. Add Ingredients – Place chicken, enchilada sauce, broth, green chiles, and spices into the pot.
3. Pressure Cook – Seal and cook on high pressure for 15 minutes, followed by a natural release for 10 minutes.
4. Shred Chicken – Remove chicken, shred, and return to the pot.
5. Make it Creamy – Stir in cream cheese and heavy cream (if using) until fully combined.
6. 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!

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