Description

Welcome to a delightful culinary journey with our Green Enchiladas Chicken Soup, a dish that marries the comforting essence of soup with the vibrant tastes of Mexican cuisine. Imagine tucking into a bowl filled with tender shredded chicken, enveloped in a creamy, zesty broth flavored with green enchilada sauce and topped with melted Monterey Jack cheese. This unique fusion is not just a meal; it’s a celebration in a bowl!

Originating from the rich culinary traditions of Mexico, enchiladas are known for their hearty fillings and flavors that pack a punch. By transforming this classic dish into a soup, we create an inviting and satisfying meal that’s ideal for cozy dinners or gatherings with friends and family. Perfect for chilly evenings or anytime you crave something warm and comforting, this recipe is both easy to prepare and deeply satisfying.

Whether you're a seasoned chef or a kitchen newbie, you’ll find that making this soup is a breeze. With multiple cooking methods available—slow cooker, Instant Pot, or stovetop—you can choose the method that suits your schedule and kitchen setup. Plus, it’s a wonderful opportunity to gather around the table, sharing stories and laughter over a bowl that warms both the heart and soul. So roll up your sleeves, and let’s dive into this flavorful adventure!

Ingredients

• For the Chicken Soup:
• 2.5 pounds boneless skinless chicken breasts or thighs
• 1 recipe homemade green enchilada sauce or a 28-ounce can of store-bought
• 24 ounces chicken broth
• 1 cup half and half or heavy cream (for a richer flavor)
• 2 cups shredded Monterey Jack cheese
• 4 ounces cream cheese, cubed and softened
• 4 ounces green salsa (salsa verde)
• For Seasoning:
• Salt and pepper to taste
• Optional Toppings:
• Sliced avocado
• Fresh cilantro leaves
• Chopped green onions
• Sour cream
• Extra green salsa or hot sauce

Preparation Method

To prepare this Green Enchiladas Chicken Soup, you'll find it remarkably adaptable, whether you prefer the hands-off approach of the slow cooker, the speediness of the Instant Pot, or the classic stovetop method that fills your kitchen with delightful aromas.

Begin with your choice of chicken—either breasts or thighs. If you favor leaner meat, go for the breasts, but thighs will offer a richer flavor and remain tender during cooking. Feel free to trim any excess fat from your chicken for a cleaner dish.

If you opt for the slow cooker, start by placing the chicken in a 6-quart slow cooker alongside the green enchilada sauce and chicken broth. Cover and let it work its magic on the low setting for about 6 to 8 hours. The long, slow cooking process allows the flavors to meld together seamlessly. The key is to check periodically; your chicken is ready when it’s so tender that it practically falls apart.

Once the chicken is cooked, carefully remove it from the slow cooker using tongs or a slotted spoon. Shred the chicken using two forks; this is where you’ll release your inner chef, pulling apart the meat into bite-sized pieces. Return this flavorful shredded chicken back into the slow cooker, where it will mingle beautifully with the sauce.

Next, introduce the creamy ingredients: the shredded Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and green salsa. This combination of ingredients is where the magic happens—the texture becomes luxuriously creamy, and the flavors deepen. Switch your slow cooker to the Warm setting and give everything a gentle stir. You want the cheese to melt gradually, creating a luscious, smooth texture that coats the chicken and liquid.

When all ingredients have melted and become harmonious, it's crucial to taste. Season with salt and pepper according to your preference; remember, the cheese and salsa can add their own saltiness, so adjust carefully.

For those of you craving a quicker option, the Instant Pot is your best friend. Begin by adding your chicken along with 1 cup of chicken broth. Seal the lid and cook on High for just 8 minutes. After the cooking time is up, perform a quick release—this eliminates the need for waiting and allows you to enjoy your meal sooner. Once you’ve shredded the chicken, you can set your pot to the Sauté function on medium heat. Pour in the remaining chicken broth, shredded chicken, green enchilada sauce, and green salsa, mixing well. Allow the soup to come to a gentle simmer, and then stir in the cheeses and half and half. You’ll find the rich texture blooming beautifully here; just keep stirring until the mixture is warm and perfectly blended.

If you prefer the stovetop method, simply place the chicken in a large stockpot and immerse it in the chicken broth. Allow it to simmer over medium heat until the chicken is thoroughly cooked and tender, which should take about 20-30 minutes. Once ready, shred the chicken and return it to the pot. Mix in the green enchilada sauce, half and half, shredded Monterey Jack cheese, cream cheese, and green salsa, stirring gently over medium heat. The key is to heat the soup just enough for the cheese to melt and meld without boiling, which could curdle your creamy mixture.

The smell of your Green Enchiladas Chicken Soup should now be intoxicatingly inviting. Consider serving it hot, garnished with your choice of toppings. Sliced avocado adds a buttery richness, while fresh cilantro and green onions introduce a burst of freshness that brightens the dish. A dollop of sour cream can provide a cooling contrast to the spice of the salsa, and an extra splash of salsa or hot sauce elevates the flavor profile even further.

Tips and Conclusion

To enhance your experience, why not pair this Green Enchiladas Chicken Soup with some crusty bread or tortilla chips for dipping? A fresh green salad with a zesty lime vinaigrette balances the richness of the soup beautifully. If you want to make this recipe your own, try adding a can of black beans for added protein and fiber, or even some diced bell peppers for extra texture and flavor. This soup is also wonderful for meal prep; simply store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to three months—just make sure they’re cooled completely before transferring them to freezer-safe bags or containers.
As you finish preparing this Green Enchiladas Chicken Soup, take a moment to relish the rich aromas that now fill your kitchen, and know that a comforting soul-warming meal awaits you. Each spoonful of this creamy, tangy soup transports you to a place of warmth and happiness—the kind of meal that invites you to slow down and savor every bite.

While you’re enjoying this delicious soup, consider exploring more of our recipes that celebrate Mexican flavors. From spicy tacos to refreshing guacamole, the options are plentiful! Don’t hesitate to share this recipe with friends and family; meals like these are best enjoyed in good company. Happy cooking, and we hope to see you back here for more delightful recipes soon!