Green Chicken Enchilada Soup is a delicious and comforting dish that warms you up on chilly days. Packed with the flavors of tender chicken, zesty green enchilada sauce, and creamy ingredients, this soup brings the richness of Mexican cuisine right into your home. Whether you’re feeding your family or hosting friends, this recipe will impress everyone with its delightful taste and ease of preparation.
Why We Love This Green Chicken Enchilada Soup Recipe
One of the best things about this Green Chicken Enchilada Soup is its versatility. It is perfect for a busy weeknight meal yet fancy enough for entertaining guests. The combination of spices, creamy flavors, and tender chicken creates an inviting bowl of goodness that you’ll want to make over and over again. Plus, it’s simple to customize, so you can adjust the heat or add your favorite toppings. This dish is sure to become a beloved staple in your home!
Ingredients about Green Chicken Enchilada Soup Recipe
To make a delightful Green Chicken Enchilada Soup, you will need the following ingredients:
List of ingredients with measurements
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 1 recipe (or 28 oz can) green enchilada sauce
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup Recipe Directions
Making Green Chicken Enchilada Soup is straightforward, whether you’re using a slow cooker or an Instant Pot. Here’s a step-by-step guide to help you create this mouthwatering dish.
Slow Cooker Method
- Prepare Ingredients: Start by prepping your chicken. You can use either breasts or thighs, depending on your preference. Cut them into large chunks for easier cooking.
- Layer Ingredients: In your slow cooker, layer the raw chicken pieces. Pour the green enchilada sauce and chicken broth over the chicken, ensuring everything is well-coated.
- Cook: Cover the slow cooker and cook on high for about 4 hours or on low for 6-8 hours. The chicken should be tender enough to shred easily.
- Shred Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup.
- Add Creamy Elements: Stir in the half and half or heavy cream, cubed cream cheese, and green salsa. Mix everything until the cream cheese is fully melted and incorporated.
- Cheese Time: Add the shredded Monterey Jack cheese, reserving some for topping when serving. Stir until the cheese is melted and the soup is creamy.
- Seasoning: Finally, taste your soup and add salt and pepper as needed.
Instant Pot Method
- Prepare Chicken: Cut the chicken into chunks like in the slow cooker method.
- Sauté: Turn the Instant Pot to the sauté function. Add a bit of oil (if desired) and sauté the chicken pieces for about 5 minutes until they are slightly browned.
- Add Ingredients: Next, pour in the green enchilada sauce and chicken broth. Stir well to combine.
- Pressure Cook: Seal the Instant Pot lid and set it to pressure cook on high for 15 minutes. Once done, allow the pressure to release naturally for about 10 minutes before performing a quick release.
- Shred and Mix: After releasing pressure, open the pot and shred the chicken as before. Stir in the half and half or heavy cream, cream cheese, and salsa verde until smooth.
- Cheesy Goodness: Finally, add the shredded Monterey Jack cheese, mixing until melted and creamy. Season with salt and pepper to your taste.
Whichever method you choose, you’ll have a wonderfully delicious Green Chicken Enchilada Soup ready to serve!
How to Serve Green Chicken Enchilada Soup Recipe
Serving Green Chicken Enchilada Soup can be as delightful as preparing it. Here are some tips to elevate your serving game.
- Garnish: Start by ladling the soup into bowls. Top each serving with reserved Monterey Jack cheese, allowing it to melt slightly.
- Add Toppings: Enhance the flavors by adding fresh toppings. Chopped cilantro, diced avocado, sour cream, or sliced jalapeños add freshness and zing.
- Serve with Tortillas: This soup pairs perfectly with tortilla chips or warm corn tortillas on the side for dipping. You could also serve it with a side salad for a full meal.
- Present in Style: Consider using colorful bowls to make the presentation more appealing. The green hues of the soup contrast beautifully with vibrant garnishes.
- Make it a Meal: You can also serve the soup alongside rice or a nice crusty bread to make a more filling dinner option.
Expert Tips: Green Chicken Enchilada Soup Recipe
To help you create the best version of this Green Chicken Enchilada Soup, here are some expert tips:
- Seasoning Adjustments: Feel free to adjust the seasoning. If you prefer more heat, add sliced jalapeños or a pinch of cayenne pepper.
- Chicken Choices: Thighs tend to be juicier and add a rich flavor to the soup, but breasts work just as well if you prefer a leaner option.
- Creamy Texture: If you want an ultra-creamy soup, blend a portion of the soup after shredding the chicken and then mix it back.
- Batch Cooking: This soup freezes well. Consider making a double batch and freeze half for a quick meal later. Just be sure to store it in airtight containers.
- Flavor Depth: Adding a teaspoon of lime juice can brighten the flavors, so consider trying it if you enjoy a tangy twist.
How to Store Green Chicken Enchilada Soup Recipe
Proper storage is essential for ensuring your soup stays fresh. Follow these guidelines to keep your Green Chicken Enchilada Soup delicious for days to come.
- Cool Down: Allow the soup to cool to room temperature before storing it. This prevents condensation and keeps the texture intact.
- Use Airtight Containers: Transfer the soup to airtight containers, dividing it into portions if you’ll be having leftovers. This makes reheating more convenient.
- Refrigerate: Store your soup in the refrigerator for up to 3-4 days.
- Freezing: If you want to store it longer, ladle the soup into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.
- Thawing: To reheat, thaw the soup overnight in the fridge if frozen. When ready to eat, reheat it on the stove over medium heat, stirring occasionally until warmed through.
Variation of Green Chicken Enchilada Soup Recipe
This Green Chicken Enchilada Soup is easily adaptable, allowing you to experiment with flavors and ingredients. Here are some variations you might enjoy:
- Vegetarian Option: Substitute the chicken with black beans and chickpeas for a hearty vegetarian soup. Increase the vegetables, like corn or bell peppers, to make it more filling.
- Spicy Kick: Add additional green chilies for more heat, or switch to a spicier green enchilada sauce.
- Different Cheeses: Try using different cheese varieties, like pepper jack for a spicier flavor or a blend of cheddar and Monterey Jack.
- Coconut Cream: For a unique twist, replace the half and half with coconut cream for a slightly sweet and tropical flavor.
- Add Veggies: Mix in diced vegetables like zucchini, spinach, or bell peppers to pump up the nutrition and create a colorful soup.
FAQ
What is the best way to reheat Green Chicken Enchilada Soup?
The best way to reheat Green Chicken Enchilada Soup is on the stove over medium heat, stirring occasionally until warmed through. If frozen, thaw the soup in the refrigerator overnight before reheating.
Can I make this soup ahead of time?
Yes, you can make Green Chicken Enchilada Soup ahead of time. It stores well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months.
How can I make Green Chicken Enchilada Soup spicier?
To add more spice to your Green Chicken Enchilada Soup, include additional green chilies or jalapeños. You can also use a spicier green enchilada sauce to elevate the heat level.
Is there a vegetarian version of Green Chicken Enchilada Soup?
Absolutely! You can create a vegetarian version by replacing the chicken with black beans and chickpeas and adding more vegetables like corn, zucchini, and bell peppers.
What toppings go well with Green Chicken Enchilada Soup?
You can enhance your Green Chicken Enchilada Soup with various toppings such as shredded cheese, chopped cilantro, diced avocado, sour cream, and sliced jalapeños for added flavor and texture.
Green Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs Either option can be used.
- 28 oz green enchilada sauce Can use one recipe or a canned version.
- 24 oz chicken broth Feel free to use homemade or store-bought.
- 1 cup half and half or heavy cream Either will work for a creamy texture.
- 2 cups shredded Monterey Jack cheese Reserve some for topping.
- 4 oz cream cheese, cubed and softened Allows for easy melting into the soup.
- 4 oz green salsa (salsa verde) Adds depth of flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Slow Cooker Method
- Prepare the chicken by cutting it into large chunks.
- Layer the chicken in a slow cooker and pour the green enchilada sauce and chicken broth over it.
- Cook on high for about 240 minutes or on low for 360 minutes.
- Once cooked, shred the chicken and return it to the soup.
- Stir in half and half or cream, cream cheese, and green salsa until combined.
- Add the shredded Monterey Jack cheese and stir until melted.
- Season with salt and pepper to taste.
Instant Pot Method
- Prepare the chicken by cutting it into chunks.
- Use the sauté function on the Instant Pot and lightly brown the chicken pieces.
- Pour in the green enchilada sauce and chicken broth, stirring to combine.
- Seal the Instant Pot lid and pressure cook on high for 15 minutes.
- Allow the pressure to release naturally for about 10 minutes.
- Shred the chicken and stir in half and half or cream, cream cheese, and salsa verde.
- Mix in the shredded Monterey Jack cheese until melted.
- Season with salt and pepper according to your taste.
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