Green Chicken Enchilada Soup

Green Chicken Enchilada Soup went viral for a reason, and I understand why after making it for the first time last winter. This creamy, zesty soup combines everything I love about chicken enchiladas in a bowl that’s so much easier to make. The tangy green enchilada sauce mingles with tender shredded chicken and melted cheese to create pure comfort.

I first stumbled upon this viral green chicken enchilada soup recipe when I was craving Mexican food but didn’t want to spend an hour rolling enchiladas. The slow cooker did all the work while I went about my day, and when I came home, the aroma of zesty tomatillos and spices filled my kitchen. What makes this high protein chicken soup so special is how it captures all those bold enchilada flavors while being incredibly adaptable to different cooking methods.

Whether you use a crockpot, Instant Pot, or stovetop, this soup delivers every single time.

Everything You Need for This Viral Soup

I always use boneless chicken thighs for this recipe because they stay so much more tender in the slow cooker than breasts. Pro tip: Make sure your cream cheese is very soft before adding it to prevent lumps in your soup.

Main 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
• 4 ounces green salsa (salsa verde)
• Salt and pepper to taste

Optional Garnish:

• Avocado slices
• Fresh cilantro, chopped
• Green onions, sliced
• Sour cream

Pro tip: I prefer freshly grated Monterey Jack over pre-shredded for this viral green chicken enchilada soup. It melts so much smoother and creates that silky texture everyone raves about.

Three Ways to Make This Amazing Soup

I recommend choosing the method that fits your schedule. All three produce equally delicious results for this high protein chicken soup.

Slow Cooker Method (Easiest):

Step 1: Add the chicken breasts or thighs to your 6-quart slow cooker. Pour in the green enchilada sauce and chicken broth, making sure the chicken is completely submerged in the liquid.

Step 2: Cover with the lid and cook on Low for 6 to 8 hours or until the chicken is fall-apart tender. You’ll know it’s ready when you can easily shred it with two forks.

Step 3: Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then return all the shredded chicken back to the pot.

Pro tip: Don’t worry if some smaller pieces fall apart completely. That just makes the broth more flavorful.

Step 4: Add the shredded Monterey Jack cheese, very soft cream cheese cubes, half and half, and green salsa to the slow cooker. Turn the heat setting to warm and stir everything together until both cheeses are completely melted and the soup turns creamy.

Troubleshooting: If your cream cheese isn’t melting smoothly, microwave it for 10-15 seconds before adding to soften it further.

Step 5: Taste and adjust the seasoning with salt and pepper. If you want more heat, add your favorite hot sauce or extra salsa verde a tablespoon at a time until you reach your desired spice level.

Instant Pot Method (Fastest):

Step 1: Place the chicken in your Instant Pot and add 1 cup of the chicken broth. Seal the lid and set the valve to sealing position. Cook on high pressure for 8 minutes.

Step 2: After the cooking time ends, wait 10 minutes, then do a quick pressure release. Carefully open the lid and remove the chicken. Shred it with two forks.

Step 3: Set the Instant Pot to sauté mode on medium heat. Add the remaining chicken broth, shredded chicken, green enchilada sauce, and green salsa. Heat until everything is warm and bubbling gently.

Step 4: Add the cheeses and half and half, stirring constantly until the cheeses melt completely and create a smooth, creamy soup. Season to taste with salt, pepper, and hot sauce if desired.

Stovetop Method (Traditional):

Step 1: In a large stockpot, add the chicken and all the chicken broth. Bring to a gentle simmer over medium heat and cook until the chicken is done and can easily be pulled apart with forks, about 20-25 minutes.

Step 2: Remove the chicken from the pot and shred it. Return the shredded chicken to the pot along with the green enchilada sauce.

Step 3: Add the half and half, Monterey Jack cheese, cream cheese, and green salsa to the pot. Stir continuously and heat the soup over low heat until it’s warm throughout and both cheeses have melted into a creamy consistency.

Step 4: Season with salt and pepper to taste. Add additional salsa or hot sauce for extra kick if desired.

Pro tip: No matter which method you use for this viral green chicken enchilada soup, the key is not letting it boil after adding the cream. Keep it at a gentle simmer to prevent the dairy from separating.

Delicious Toppings and Sides

This creamy and zesty green chicken enchilada soup pairs beautifully with classic Mexican accompaniments that add texture and freshness.

Crusty Bread: A thick slice of warm, crusty bread or bolillo rolls are perfect for soaking up that rich, creamy broth. The contrast between the soft interior and crunchy crust complements the smooth soup texture.

Tortilla Chips: Scoop tortilla chips are ideal for dipping directly into the soup, adding a satisfying crunch with every spoonful. Crushed chips on top create texture contrast.

Fresh Avocado: Creamy avocado slices cool down the spice while adding healthy fats and a buttery texture that pairs perfectly with the tangy green sauce in this high protein chicken soup.

Cilantro and Green Onions: Fresh herbs brighten each bowl with a pop of color and fresh flavor that cuts through the richness of the cheese and cream.

Lime Wedges: A squeeze of fresh lime juice adds acidity that enhances all the flavors and brings out the tomatillo notes in the green enchilada sauce. These are the best sides for green chicken enchilada soup enthusiasts.

More Creamy Chicken Soup Favorites

This Green Chicken Enchilada Soup pairs wonderfully with other creamy, comforting chicken soups that warm the soul. For another Mexican-inspired favorite, the Chicken Tortilla Soup Recipe offers similar bold flavors with a different spice profile. Soup lovers will also enjoy the Cajun White Chicken Chili Recipe, which combines tender chicken with white beans and spicy Cajun seasonings.

For variety at the dinner table, try the Marry Me Chicken Soup Recipe for an Italian twist, or the Creamy Cajun Chicken Soup for bold Louisiana flavors. Serve alongside warm Garlic Bread Rolls or classic Texas Roadhouse Dinner Rolls for the ultimate comfort meal experience.

Keeping Your Soup Fresh

Store any leftover green chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely to room temperature before sealing to maintain the best quality and prevent excess moisture buildup.

When ready to enjoy again, reheat the soup slowly on the stovetop over low heat, stirring occasionally to prevent sticking. The soup will thicken in the fridge, so you may want to add a splash of chicken broth or milk to restore that creamy consistency. I recommend stirring frequently while reheating to keep the texture smooth.

Pro tip: This viral green chicken enchilada soup is freezer-friendly for up to 3 months when stored properly. However, freeze the soup base without the cream and cheeses for best results. When ready to serve, thaw overnight in the refrigerator, reheat gently, then stir in fresh cream and cheese. The fats from dairy may separate slightly during freezing, but adding fresh cream brings back that silky texture everyone loves.

Your Questions About This Viral Recipe

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