Description
This Green Chicken Enchilada Soup gives you all the creamy, tangy salsa verde enchilada flavor in one pot—tender shredded chicken, warm spices, melty cheese, and crunchy tortilla strips on top. Ready in about 30 minutes and easy to adapt for mild or spicy eaters.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups salsa verde (or green enchilada sauce)
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano if you have it)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 cup heavy cream (or half-and-half)
4 ounces cream cheese, cubed (optional but recommended)
3 cups shredded cooked chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese (plus more for serving)
1 cup canned corn, drained (optional)
1 (15-ounce) can white beans, drained and rinsed (optional)
TOPPINGS (AS DESIRED)
Tortilla strips or crushed tortilla chips
Sour cream or Greek yogurt
Chopped cilantro
Lime wedges
Diced avocado
Pickled jalapeños or sliced jalapeño
Hot sauce
Instructions
1. Heat oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
2. Stir in salsa verde (or green enchilada sauce), chicken broth, cumin, oregano, salt, and pepper. Bring to a gentle simmer.
3. Reduce heat to low. Stir in cream and (if using) cream cheese until smooth and fully melted.
4. Add shredded chicken. If using corn and/or beans, stir them in now. Simmer 5–8 minutes until everything is hot and flavors meld.
5. Keep heat on LOW and add Monterey Jack a handful at a time, stirring until melted and smooth (avoid boiling).
6. Taste and adjust: add more salt if needed, extra broth to thin, or crushed tortilla chips to thicken. Finish with a squeeze of lime if it tastes flat.
7. Serve hot with tortilla strips/chips and your favorite toppings.
Notes
Salsa verde varies a lot (salt + heat). Taste your jar first, then adjust salt at the end.
Don’t boil after adding dairy—keep it at a gentle simmer/low heat to prevent separating.
Slow Cooker: Add broth, salsa verde, onion, garlic, spices, and raw chicken breasts/thighs. Cook LOW 4 hours (or HIGH 2–3). Shred chicken, then stir in cream/cream cheese and cheese on LOW until melted.
Instant Pot: Sauté onion/garlic, add broth + salsa verde + spices + raw chicken. Pressure cook 8–10 minutes, quick release, shred chicken. Stir in dairy + cheese on Keep Warm/Low.
Storage: Refrigerate 3–4 days. Reheat gently. Freeze up to 2–3 months (best texture if you freeze before adding dairy/cheese, then add when reheating).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 120mg