Green Chile Enchilada Chicken soup is a perfect Mexican-inspired dish that is filling, warm, comforting, and delicious. Cheesy yumminess in every spoonful, with a mild spiciness that reminds you of eating green chile enchiladas.
This green enchilada chicken soup recipe is the perfect solution – dump everything in the slow-cooker, cook all day and serve up with bolillo rolls.
What's in Green Chile Enchilada Chicken Soup?
Chicken: Chicken breast is what I use, but I have used boneless skinless chicken thighs. ( Vegetarian- potatoes, zucchini can replace chicken)
Enchilada Sauce: Store-bought, or homemade
Salsa Verde: Store-bought, or homemade
Broth: Chicken or vegetable broth
Cream Cheese: Softened
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 6 to 8 hours.
Remove chicken and shred. Add heavy cream, Mexican blend cheese, cream cheese, garlic powder, 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 additional 30 minutes on high in the slow-cooker.
Optional: Top with tortilla strips, avocado slices, cilantro, diced onions, or sour cream.
Add-ins to Enchilada Soup:
Add any of these ingredients take your soup to a delicious level of yumminess!!
When adding any of these ingredients to your soup: Add the shredded chicken back into the slow cooker + add an additional cup of chicken broth, and then your choice of the add-ins.
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.
Starving! ... Want a Shortcut version of this Recipe
Grab a rotisserie chicken from the grocery store and shred chicken (The deli at my grocery store sells shredded rotisserie chicken).
In a dutch oven, place all ingredients but the chicken, in the pot on medium-high heat to warm. When all cheeses are melted add shredded chicken, turn down the heat to medium, and let the chicken soup cook for 15 minutes. Top with your favorite toppings! Enjoy!
Tips: Soup too thick? thin the soup out with broth.Soup too watery, add more salsa verde or any add-ins.
Still Hungry?
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Green Chile Enchilada Chicken soup is a perfect Mexican-inspired dish that is filling, warm, comforting, and delicious.
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
- 4 oz. can 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 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.
Remove chicken and shred. Add heavy cream, Mexican blend cheese, cream cheese, garlic powder, cumin, and salsa verde to the slow cooker. Stir until the cheeses are melted.
Optional: Top with tortilla strips, avocado slices, cilantro, diced onions, or sour cream.
Follow
Yum
Green Chile Enchilada Chicken soup is a perfect Mexican-inspired dish that is filling, warm, comforting, and delicious.
Ingredients:
Add shredded chicken back to slow cooker, stir and adjust salsa verde or seasonings to taste. Cook additional 30 minutes on high in the slow-cooker.
Optional: Top with tortilla strips, avocado slices, cilantro, diced onions, or sour cream.
Add-ins to Enchilada Soup:
Add any of these ingredients take your soup to a delicious level of yumminess!!
When adding any of these ingredients to your soup: Add the shredded chicken back into the slow cooker + add an additional cup of chicken broth, and then your choice of the add-ins.
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.
Starving! ... Want a Shortcut version of this Recipe
Grab a rotisserie chicken from the grocery store and shred chicken (The deli at my grocery store sells shredded rotisserie chicken).
In a dutch oven, place all ingredients but the chicken, in the pot on medium-high heat to warm. When all cheeses are melted add shredded chicken, turn down the heat to medium, and let the chicken soup cook for 15 minutes. Top with your favorite toppings! Enjoy!
Tips: Soup too thick? thin the soup out with broth.
Soup too watery, add more salsa verde or any add-ins.
Still Hungry?
Follow
Yum
Green Chile Enchilada Chicken soup is a perfect Mexican-inspired dish that is filling, warm, comforting, and delicious.
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
- 4 oz. can 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 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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