What is the difference between green enchilada sauce and red enchilada sauce?

Red enchilada sauce is made with red tomatoes and red chili peppers. Green enchilada sauce is primarily made from green chili peppers, garlic, vegetable stock, and spices.

Can I make this soup in an Instant Pot?

Yes. Cook chicken on high pressure with 1 cup of broth for 8 minutes, quick release, shred the chicken, and then sauté with the remaining ingredients until warm and the cheese is melted.

Can I freeze this soup?

Yes, it can be frozen for up to 3 months in an airtight container. Thaw in the refrigerator and reheat slowly.

Can I lower the fat in this recipe?

Yes, you can use fat-free half and half and reduce the shredded cheese to 1 cup.

Creamy Green Chicken Enchilada Soup

Name: Creamy Green Chicken Enchilada Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 2.5 pounds boneless skinless chicken breasts or thighs; 1 recipe green enchilada sauce (or a 28-ounce can); 24 ounces chicken broth; 1 cup half and half or heavy cream; 2 cups shredded monterey jack cheese (microbial-rennet); 4 ounces cream cheese (cubed and softened); 4 ounces green salsa (salsa verde); salt and pepper to taste

This rich and cheesy Mexican-inspired soup combines zesty green enchilada sauce with tender shredded chicken for a comforting meal. It is designed for versatility, allowing you to prepare it in a slow cooker, Instant Pot, or on the stovetop.

List of ingredients

2.5 pounds boneless skinless chicken breasts or thighs – provide the main protein base.
1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce) – adds the primary tangy flavor.
24 ounces chicken broth – creates the savory liquid base.
1 cup half and half or heavy cream – provides a velvety texture.
2 cups shredded monterey jack cheese – adds creaminess and saltiness.
4 ounces cream cheese (cubed and softened – warm in the microwave if needed) – thickens the soup.
4 ounces green salsa (salsa verde) – introduces a fresh, zesty kick.
salt and pepper to taste – for final seasoning adjustments.

step-by-step instructions

Slow Cooker Method: In a 6-quart slow cooker, combine the chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours or until the chicken is tender and shreds easily. Remove the chicken, shred it with forks, and return it to the pot. Stir in the monterey jack cheese, softened cream cheese, half and half, and green salsa. Set the cooker to warm and stir until the cheeses are fully melted. Season with salt and pepper, adding hot sauce or more salsa if desired.
Instant Pot Method: Place the chicken and 1 cup of broth in the Instant Pot. Seal and cook on high pressure for 8 minutes. Allow a 10-minute natural release before doing a quick release of the remaining pressure. Remove the chicken and shred it. Switch the pot to the sauté medium setting and add the remaining broth, shredded chicken, green enchilada sauce, and green salsa. Heat the mixture until warm, then stir in the cheeses and half and half until melted. Adjust seasoning with salt and pepper.
Stovetop Method: Add the chicken and chicken broth to a large stockpot. Simmer over medium heat until the chicken is cooked through and can be easily pulled apart. Remove the chicken and shred it. Return the shredded chicken to the pot and stir in the enchilada sauce, half and half, monterey jack cheese, cream cheese, and green salsa. Heat the soup while stirring until the cheese is melted and the consistency is smooth. Season with salt and pepper to taste.

Customization Options

Increasing the Heat Level

To make the soup spicier, incorporate diced fresh jalapeños or serrano peppers during the initial cooking phase. You can also stir in a few teaspoons of a concentrated green chili hot sauce or increase the amount of salsa verde added at the end. For a smoky depth, add a pinch of chipotle powder or diced chipotle peppers in adobo sauce.

Integrating Fresh Vegetables

Adding vegetables increases the nutritional value and texture of the dish. Stir in diced zucchini or sliced carrots during the broth stage for a softer bite. For greens like spinach or kale, stir them in during the last 5 minutes of cooking so they wilt without overcooking. Sautéed mushrooms can also be added to provide a savory, earthy contrast to the tangy sauce.

Adding Hearty Legumes and Corn

To make the soup more filling, add a can of drained black beans, pinto beans, or cannellini beans. These legumes provide extra protein and fiber while complementing the Mexican flavor profile. Drained canned corn or frozen corn kernels add a touch of sweetness and a pop of color that balances the richness of the cheese.

Incorporating Grains

If you prefer a thicker, more stew-like consistency, add a half cup of long-grain white rice along with the broth. For a quicker option, stir in a cup of pre-cooked minute rice just before serving. Alternatively, you can serve the soup over a scoop of cooked quinoa or brown rice for a nuttier flavor and added texture.

Dietary Adaptations

Dairy-Free Alternatives

To make this recipe dairy-free, replace the half and half or heavy cream with unsweetened plain oat milk, coconut milk, or cashew cream. Swap the Monterey Jack and cream cheese for plant-based alternatives made from almonds or cashews. Ensure the vegan cheese is specifically formulated for melting to maintain the soup’s characteristic creaminess.

Low-Calorie Modifications

For a lighter version, use fat-free half and half or low-fat cream cheese. Reduce the amount of shredded Monterey Jack cheese to one cup to lower the overall saturated fat content. You can also increase the ratio of chicken broth to cream to create a thinner, less calorie-dense broth while keeping the bold flavors of the enchilada sauce.

Keto and High-Fat Adjustments

To optimize the soup for a ketogenic diet, use heavy cream instead of half and half to increase the healthy fat content. Add extra servings of Monterey Jack cheese and top each bowl with a generous slice of avocado or a dollop of full-fat sour cream. Avoid adding rice, corn, or beans to keep the net carb count low.

Vegetarian Protein Swaps

Substitute the chicken with two cans of drained white beans, chickpeas, or a mixture of both. Replace the chicken broth with a high-quality vegetable broth to ensure the dish remains entirely plant-based. The cream cheese and Monterey Jack can be kept or swapped for vegan alternatives depending on whether the goal is vegetarian or vegan.

Expert Cooking Techniques

The Importance of Freshly Grated Cheese

Always grate your own Monterey Jack cheese from a block rather than using pre-shredded bags. Pre-packaged cheeses are coated in potato starch or cellulose to prevent clumping in the bag. This coating inhibits the cheese from melting smoothly into the broth, often resulting in a grainy or stringy texture.

Properly Softening Cream Cheese

Cold cream cheese is difficult to incorporate and often leaves small, un-melted lumps in the soup. To prevent this, cube the cream cheese and let it sit at room temperature for an hour, or microwave it in a safe bowl for 15-20 seconds on low power. This ensures it blends seamlessly into the hot liquid for a velvety finish.

Selecting the Best Chicken Cut

While chicken breasts are leaner, boneless skinless chicken thighs offer more flavor and remain more tender during long cooking processes. Thighs are less likely to dry out in a slow cooker or Instant Pot. If using breasts, be careful not to overcook them, as they can become rubbery if simmered for too long.

Balancing the Acidity

Green enchilada sauce and salsa verde contain tomatillos, which are naturally acidic. If the soup tastes too tart, stir in a small pinch of sugar or a teaspoon of honey to balance the flavor. Conversely, if the soup feels too heavy due to the cream, add a squeeze of fresh lime juice right before serving to brighten the taste.

Serving and Presentation

Garnish and Topping Suggestions

Elevate the presentation and taste by topping the soup with fresh cilantro leaves and thinly sliced green onions. Diced avocado adds a buttery texture that complements the zesty broth. A dollop of sour cream or Greek yogurt provides a cool contrast to the spice of the green chiles.

Adding Texture with Chips

Serve the soup with a side of warm tortilla chips for scooping. For added crunch, crush a handful of tortilla chips directly over the top of each bowl just before serving. This prevents the chips from becoming soggy too quickly and adds a salty, toasted element to the meal.

Pairing Side Dishes

This soup is hearty on its own, but it pairs well with a side of lime-cilantro rice or a fresh Mexican slaw. A simple salad of mixed greens with a cumin-lime vinaigrette provides a refreshing acidic balance to the creamy soup. Warm corn tortillas with melted cheese are also a great accompaniment.

Storage and Preservation

Refrigeration Guidelines

Store leftover soup in an airtight container in the refrigerator for up to four days. Because of the high dairy content, ensure the soup is cooled slightly before sealing the lid, but do not leave it at room temperature for more than two hours. Stir the soup thoroughly before reheating as the fats may settle.

Freezing Instructions

This soup can be frozen for up to three months in a freezer-safe container. Leave about an inch of headspace at the top of the container to allow the liquid to expand as it freezes. Avoid freezing the soup if you have used very delicate dairy substitutes that may break down during the freezing process.

Thawing and Reheating Methods

Thaw frozen soup slowly in the refrigerator overnight before reheating. When reheating on the stove, use low to medium heat and stir frequently to avoid scorching the dairy. If the soup appears separated or too thick after reheating, stir in a splash of chicken broth or milk to restore the original consistency.

Make-Ahead Strategy

You can prepare the base of the soup (chicken, broth, and enchilada sauce) a day in advance and store it in the fridge. When you are ready to serve, heat the base and then stir in the cream, cream cheese, and Monterey Jack. This prevents the dairy from overcooking and maintains a fresher taste.

Troubleshooting Guide

Preventing Cheese Clumps

If you notice clumps of cheese, it is usually because the soup was not hot enough when the dairy was added or the cheese was not softened. Use a whisk to vigorously stir the cheese into the simmering liquid. If clumps persist, you can use an immersion blender for a few seconds to smooth out the texture.

Fixing a Thin Broth

If the soup is too watery, simmer it uncovered for an additional 15-20 minutes to allow some of the liquid to evaporate. You can also stir in an extra ounce of cream cheese or a tablespoon of cornstarch dissolved in a bit of water. This will thicken the body of the soup without altering the flavor profile.

Adjusting Overpowering Salt

Since store-bought enchilada sauce and broth can vary in sodium levels, the soup may occasionally taste too salty. To fix this, add a splash of heavy cream or a bit more unsweetened coconut milk to dilute the saltiness. Adding a peeled, halved potato to simmer in the soup for 15 minutes can also help absorb excess salt.

Frequently Asked Questions

What is the difference between green enchilada sauce and salsa verde?

Green enchilada sauce is typically a cooked sauce that is smoother and often contains a roux for thickening. Salsa verde is usually made with raw or lightly roasted ingredients, such as tomatillos and onions, giving it a chunkier texture and a fresher, brighter taste.

What is green enchilada sauce made of?

It is generally composed of green chili peppers, tomatillos, garlic, onion, and spices like cumin and oregano. These ingredients are simmered together with a liquid base, such as vegetable or chicken broth, to create a savory and tangy sauce.

What is the difference between green and red enchilada sauce?

Red enchilada sauce is made primarily from red chili peppers and tomatoes, resulting in a deeper, earthier flavor. Green enchilada sauce relies on tomatillos and green chiles, which provide a more zesty, acidic, and bright flavor profile.

Can I use a different cheese?

Yes, while Monterey Jack is recommended for its superior melting properties, you can use Pepper Jack for extra spice or a mild white Cheddar for a sharper taste. Avoid using aged cheeses like Parmesan, as they do not melt into a creamy consistency.

Can I make this without a slow cooker?

Absolutely. This recipe provides specific instructions for both the Instant Pot and the stovetop. The stovetop method is the most traditional and allows for the most direct control over the simmering process.