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Green Chile Chicken Enchilada soup is a scrumptious Mexican-inspired dish that’s sure to satisfy. You’ll find yourself comforted and warmed with every spoonful of cheesy goodness, which is perfectly balanced with a mild spiciness that will remind you of the classic green chile enchiladas.
Why I Love This Recipe
- This soup is perfect for a cozy night in or for when you need a quick and easy meal that’s also filling.
- The shredded chicken adds a protein boost, while the green chiles give it a bit of a kick. And let’s not forget about the cheese – it’s what makes this soup EXTRA delicious!
- You can easily customize this dish to your liking by adjusting the level of spiciness or adding in your favorite toppings, such as avocado, sour cream, or cilantro.
- This green chicken enchilada soup recipe is the perfect solution for an easy-to-make meal– dump everything in the slow cooker, cook all day, and come home to the perfect soup. Serve this soup up with bolillo rolls for a filling meal, and any leftovers can be frozen.
So why not give this recipe a try and enjoy a taste of Mexico right in your own home? Green Chile Chicken Enchilada soup is a scrumptious Mexican-inspired dish that’s sure to satisfy. You’ll find yourself comforted and warmed with every spoonful of cheesy goodness, which is perfectly balanced with a mild spiciness that will remind you of the classic green chile enchiladas.
What’s in Green Chile Enchilada Soup?
Chicken: Chicken breast is what I use, but I have used boneless skinless chicken thighs. ( Vegetarian– potatoes, and zucchini can replace chicken)
Enchilada Sauce: Store-bought, or homemade green chile enchilada sauce
Salsa Verde: Store-bought, or homemade tomatillo salsa verde
Broth: Chicken or vegetable broth
Cream Cheese: Softened cream cheese
Chile Peppers: Mild diced green chiles or diced jalapeños (spicy)
Cheese: Mexican Style Blend, or Monterey Jack
Cream: Heavy cream …Greek yogurt can replace heavy cream
How to Make Green Chile Enchilada Chicken Soup
In a slow cooker, add chicken breast, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours, or high for 4 hours.
Remove chicken and shred. Add heavy cream, Mexican blend cheese, cream cheese, garlic powder, cumin, and salsa verde to the slow cooker. Make sure to stir until all the cheeses have melted completely.
Add shredded chicken back to slow cooker, stir, and adjust salsa verde or seasonings to taste. Cook an additional 30 minutes on high in the slow cooker.
Optional: Top with tortilla strips, avocado slices, cilantro, diced onions, or sour cream.
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Add-ins to Enchilada Soup:
Add any of these ingredients to take your soup to a delicious level of yumminess!!
When adding any of these ingredients to your soup: Follow directions above, then add an additional cup of chicken broth, and then your choice of the add-ins to slow-cooker
- Corn: 1/2 cup can corn, drained
- Beans: 1 can (15 oz. ) cannellini beans, rinsed and drained.
- Rice: 1 cup cooked white rice
How to Store Enchilada Soup
- Soup is good in an airtight container for up to 4 days in the fridge.
- Freeze soup in an airtight container for up to 3 months. Allow soup to thaw overnight in the refrigerator.
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Tips & Substitutions
- If Soup is too thick? thin the soup out with broth.
- If the Soup is too watery, add more salsa verde or any add-ins.
- Chicken Shortcut: Grab a rotisserie chicken from the grocery store and shred chicken (The deli at my grocery store sells shredded rotisserie chicken).
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Green Chile Enchilada Soup
Ingredients
- 6 boneless Chicken breast
- 3 cups chicken broth
- 28 oz can Green Enchilada sauce
- 1 cup heavy cream
- 4 oz cream cheese softened and cubed
- 2 cups Mexican Blend cheese
- 1/2 cup Tomatillo salsa verde
- 1 4 oz. can of Diced green chiles or diced jalapeños (spicy)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and Pepper to taste
Instructions
- In a slow cooker, add chicken breast, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours.
- Remove chicken and shred. Add heavy cream, Mexican blend cheese, cream cheese, garlic powder, chile peppers, cumin, and salsa verde to the slow cooker. Stir until the cheeses are melted.
- Add shredded chicken back to slow cooker, stir and adjust salsa verde or seasonings to taste. Cook on high for 30 minutes.
- Optional: Top with tortilla strips, avocado slices, cilantro, or diced onions.
- Soup is good in an airtight container for up to 4 days in the fridge. Freeze soup in an airtight container for up to 3 months.
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