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This Green Enchiladas Chicken Soup drives my family absolutely wild. It's got this amazing mix of creamy goodness and Mexican taste that just hugs you from inside. What I really dig about it is how flexible it is - whip it up in your slow cooker, grab your Instant Pot, or just use the stove. And get this - it's low in carbs but loaded with protein, so I don't mind grabbing another bowl.
Ingredients You'll Want
- Chicken: Go for thighs or breasts without bones or skin.
- Green Enchilada Sauce: Grab some from the store or make your own (28 oz).
- Chicken Broth: Creates a tasty foundation.
- Half and Half: Want it richer? Swap in some heavy cream.
- Monterey Jack Cheese: Grate it fresh so it melts nicer.
- Cream Cheese: Cut into cubes and softened for smooth texture.
- Green Salsa: Brings a zingy kick; use more or less as you like.
- Seasonings: Just salt and pepper to your liking.
- Optional Toppings: Try avocado, fresh cilantro, green onion, or sour cream.
Simple Cooking Steps
- Step 1: Let It Cook
- Throw chicken, enchilada sauce, and broth in your slow cooker. Let it go on low for 6-8 hours.
- Step 2: Pull Apart Chicken
- Take out the chicken, shred it up, and put it aside.
- Step 3: Make It Creamy
- Mix in your half and half, Monterey Jack, cream cheese, and salsa until everything's smooth.
- Step 4: Mix It All
- Put the shredded chicken back in and stir it all together.
Top It Off
Adding all the toppings is what I love most. I throw on chunks of avocado, some fresh cilantro and a spoonful of sour cream. I might crumble some tortilla chips on top for some snap. My husband likes his spicy, so he usually adds an extra dash of hot sauce.
Got Questions?
- Can I save this in the freezer?
- Sure thing, just pop it in sealed containers for up to 3 months. Defrost in your fridge and warm up slowly.
- How do I control the heat?
- Keep it mild in the pot and let everyone add their own hot sauce or extra salsa.
- Will this work in my Instant Pot?
- Absolutely, cook the chicken with 1 cup broth for 8 minutes on high pressure, then follow the rest of the steps.
Switch Things Up
This soup can handle almost any change you throw at it. I sometimes toss in some chopped green chiles for extra flavor or add black beans to fill it out. My kids go nuts when I sprinkle crispy tortilla strips on top, and my friend always mixes in some quinoa. You can really play around with it however you want.
Insider Tricks
Seriously, always shred your cheese yourself - it'll melt way better than the bagged stuff. I always check the taste and tweak the seasonings just before serving. Need it thicker? Just let it bubble a bit longer or stir in some cornstarch mixed with water. It's at its best right when it comes off the heat.
Storage Tips
You can keep this soup in the fridge for about 4 days. When you warm it up, go slow and stir it a lot. I usually add a bit of broth if it gets too thick. Microwaving works fine too - just heat it in short blasts and give it a good mix between each one.
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Common Questions
- → Can I adjust the spice level?
Absolutely! The dish comes out mild to medium hot. Throw in extra green salsa, some hot sauce, or chopped jalapeños to kick up the heat how you like it.
- → What vegetables can I add?
Try adding mushrooms, zucchini, peppers, onions, black beans, white beans, or corn. This soup works great with many extra veggies mixed in.
- → Why does the cream cheese need to be softened?
Soft cream cheese blends way better and doesn't leave lumps in your soup. Quick tip: warm it in the microwave for a few seconds if you forgot to take it out early.
- → Can I use store-bought enchilada sauce?
Sure, grab a 28-ounce can from the store if you're in a hurry, but making your own sauce will give you the tastiest results.
- → What toppings work well?
Try chunks of avocado, fresh cilantro, sliced green onions, or a dollop of sour cream on top. Want more kick? Add some green salsa or hot sauce.