If you’re craving a warm, comforting soup that’s packed with flavor, this Green Chicken Enchilada Soup is your go-to recipe. Made in a slow cooker, it’s creamy, cheesy, and loaded with tender shredded chicken and the zesty taste of green enchiladas — perfect for busy weeknights or meal prep. Plus, it’s keto-friendly, family-approved, and easy to customize.
Why You’ll Love This Green Chicken Enchilada Soup
There’s something magical about a soup that tastes indulgent but is actually simple to make. Here’s why this Green Chicken Enchilada Soup is worth trying:
- Effortless Prep: Just dump the ingredients in the slow cooker and let it work its magic.
- Flavor-Packed: Tangy green enchilada sauce, zesty salsa verde, and creamy cheeses create a rich, savory flavor.
- Tender Chicken: Slow-cooked chicken shreds perfectly and soaks up all the flavors.
- Keto-Friendly: Low in carbs but high in flavor, making it great for keto or low-carb diets.
- Family-Friendly: Mild but flavorful, so picky eaters and kids love it too.
- Versatile: Serve as a hearty soup or over cauliflower rice for a thicker meal.
Ingredients for Green Chicken Enchilada Soup
Main Ingredients
- 2–3 boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup green enchilada sauce
- 1 cup salsa verde
- 4 oz cream cheese, cubed
- 1 cup half and half (or heavy cream)
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Optional Garnishes
- Sliced avocado
- Chopped cilantro
- Sour cream
- Chopped green onions
- Lime wedges
Ingredient Notes & Substitutions
- Chicken: Boneless, skinless chicken thighs are juicier, but breasts work fine.
- Dairy: For a dairy-free version, use almond or cashew milk with vegan cream cheese and dairy-free shredded cheese.
- Spice: Adjust spice level with hotter green salsa or a pinch of chopped jalapeño.
- Low Carb: Skip any optional thickeners and stick to cheese and cream for keto-friendly richness.
Step-by-Step Instructions
Step 1 – Prepare the Slow Cooker
Add the chicken breasts or thighs to the slow cooker. Pour in the chicken broth, green enchilada sauce, and salsa verde. Sprinkle with garlic powder, onion powder, salt, and pepper. Give it a gentle stir to combine.
Step 2 – Cook the Chicken
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
Step 3 – Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Step 4 – Add the Creamy Ingredients
Stir in the cubed cream cheese, half and half, and shredded Monterey Jack cheese. Continue cooking on low for 10–15 minutes until the cheese melts and the soup becomes creamy and smooth.
Step 5 – Taste and Adjust
Taste the soup and adjust the seasoning with salt, pepper, or more salsa verde if needed.
Step 6 – Serve
Ladle into bowls and top with optional garnishes: avocado slices, cilantro, green onions, a dollop of sour cream, or a squeeze of lime.
Pro Tips for Success
- Shred chicken easily: Cook slightly longer if needed to make shredding effortless.
- Creamy texture: Cut cream cheese into small cubes so it melts evenly.
- Layer flavors: Adding salsa verde at the end keeps it bright and fresh.
- Make ahead: The soup tastes even better the next day as flavors meld.
- Freeze for later: This soup freezes well; leave out garnishes until serving.
- Customize cheese: Use a blend of cheddar and Jack for extra flavor.
Flavor Variations
- Spicy Kick: Add chopped jalapeños or green chilies.
- Vegetable Boost: Include zucchini, spinach, or bell peppers.
- Cilantro Lime Twist: Add fresh lime juice and chopped cilantro just before serving.
- Cheesy Overload: Top with extra shredded cheese or cheese crisps.
- Smoky Flavor: Use a smoked paprika or chipotle powder for depth.
Serving Suggestions
- Serve with tortilla chips or keto-friendly crackers.
- Pair with a fresh green salad for a complete meal.
- Spoon over cauliflower rice for a hearty low-carb dinner.
- Add a side of Mexican street corn salad for festive flavor.
Storage and Freezing Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for 2–3 months. Thaw overnight in the fridge and reheat on low heat, stirring occasionally.
- Reheat Tips: Add a splash of broth or water to maintain creamy consistency when reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 346 |
| Protein | 28 g |
| Carbohydrates | 6 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sodium | 720 mg |
FAQ About Green Chicken Enchilada Soup
Can I make this soup in an Instant Pot?
Yes! Use the sauté function for 5 minutes to combine ingredients, then pressure cook on high for 15 minutes. Shred the chicken, add cheeses, and stir until melted.
Can I use rotisserie chicken?
Absolutely! Reduce slow cooker time and add shredded rotisserie chicken at the end with the cheeses. This shortcut makes the soup even faster.
Is this soup keto-friendly?
Yes, it’s low in carbs and high in fat and protein. Just stick to the cheese, cream, and chicken and avoid starchy additions like tortillas.
How do I make it spicier?
Add chopped jalapeños, a pinch of cayenne, or use a hotter green salsa to taste. Taste as you go to control heat.
Can I freeze this soup?
Yes, freeze without garnishes in airtight containers for 2–3 months. Reheat slowly and stir in additional cheese or cream if needed.
Green Chicken Enchilada Soup
Equipment
- slow cooker
- two forks for shredding chicken
- measuring cups and spoons
- stirring spoon
- bowls
Ingredients
- 2–3 boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup green enchilada sauce
- 1 cup salsa verde
- 4 oz cream cheese, cubed
- 1 cup half and half or heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
- Optional garnishes: sliced avocado, chopped cilantro, sour cream, chopped green onions, lime wedges
Instructions
- Add the chicken breasts or thighs to the slow cooker. Pour in the chicken broth, green enchilada sauce, and salsa verde. Sprinkle with garlic powder, onion powder, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and fully cooked.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in cream cheese, half and half, and shredded Monterey Jack cheese. Cook on low for 10–15 minutes until melted and creamy.
- Taste and adjust seasoning with salt, pepper, or more salsa verde as needed.
- Ladle into bowls and top with optional garnishes like avocado, cilantro, green onions, sour cream, or lime.
Notes
Nutrition
Final Thoughts
This Green Chicken Enchilada Soup is comfort in a bowl — creamy, cheesy, and packed with bold Mexican flavors. Slow-cooker convenience makes it ideal for busy days, and its keto-friendly twist keeps it versatile for health-conscious eaters. Customize it with veggies, spice levels, or garnishes, and you have a weeknight winner that’s sure to delight your family. Enjoy a bowl and savor the warmth and flavor of this simple yet satisfying soup.