As a recipe developer, I perfected a creamy green enchilada chicken soup that serves as the easiest Slow Cooker Dinner and hides a surprising twist you will want to try.
I can’t stop making this Best Soup Recipe! Green Enchilada Chicken Soup when I want something fast but exciting.
I love how chicken breasts or thighs soak up the green enchilada tang, and the cream cheese thickens it into a silky, slightly naughty bowl that everyone reaches for. I usually throw it in the slow cooker because I’m lazy, but it’s just as tempting straight from the Instant Pot.
If you’re into Chicken Soup Slow Cooker nights or hunt down Mexican Soup Recipes for Taco Tuesday, this one’s gonna make you curious enough to try it tonight, even if you swear you’re busy.
Ingredients
- chicken breasts or thighs — lean protein that fills you up, builds muscle; thighs are juicier.
- green enchilada sauce or salsa verde — tangy tomatillo flavor, low cal, adds savory acidic kick.
- cream cheese — rich, creamy fat that makes soup silky, adds calories and mouthfeel.
- heavy cream — boosts creaminess and calories, adds saturated fat, makes it luxuriously smooth.
- cilantro — bright fresh herb, vitamin rich, cuts richness and gives a herbal citrusy note.
- lime juice — zippy acidity that balances fat, brings brightness and a subtle sour pop.
- avocado — creamy healthy fats, fiber and potassium, a cool counterpoint to the spice.
- onion and garlic — aromatic carbs and flavor, little fiber, they deepen savory notes fast.
Ingredient Quantities
- 2 lb boneless skinless chicken breasts or thighs, about 3 medium pieces
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 (10 oz) can green enchilada sauce or about 1 cup salsa verde
- 1 (4 oz) can diced green chiles, drained
- 4 cups chicken broth, low sodium
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 to 1 1/2 cups shredded Mexican cheese blend
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt, adjust if needed
- 1/2 tsp black pepper
- 1 to 2 tbsp fresh lime juice
- 1 cup riced cauliflower or small cauliflower florets, optional
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 or 2 jalapeños, thinly sliced, optional
- 1 avocado, diced, optional for topping
- Lime wedges and sliced radishes for serving, optional
How to Make this
1. Prep everything first: dice the onion, mince the garlic, thinly slice jalapeños if using, chop cilantro, cube the cream cheese so it melts easier, shred the cheese if not pre-shredded, and dice the avocado and slice limes for serving. Riced cauliflower can be ready to toss in later.
2. Heat 1 tbsp oil in a skillet over medium-high and brown the chicken 2 to 3 minutes per side just to get color and extra flavor, then remove. If you’re using an Instant Pot you can do this right in the pot on Sauté, if you’re using a slow cooker do it in the skillet.
3. In the slow cooker or Instant Pot add the browned chicken, diced onion, garlic, 1 cup green enchilada sauce (or salsa verde), drained green chiles, 4 cups low sodium chicken broth, 1 tbsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Nestle chicken into the liquid.
4. Cook: Slow cooker low 4 to 6 hours or high 2 to 3 hours until chicken shreds easily. Instant Pot: cook on High pressure for 12 minutes, let natural release for 10 minutes then quick release the rest. Times may vary by cut – thighs or breasts both work.
5. Remove the chicken to a cutting board, shred with two forks, and return shredded chicken to the pot.
6. Turn the pot to Sauté (or set slow cooker to High) and add the cubed cream cheese and 1 cup heavy cream, stirring until the cream cheese melts into the broth. If you want fewer lumps cube small and stir, or use an immersion blender for a silkier soup but don’t overblend or you’ll lose texture.
7. Stir in 1 to 1 1/2 cups shredded Mexican cheese blend until melted, then add 1 cup riced cauliflower now if using so it warms through but stays a little firm. Taste and add 1 to 2 tbsp fresh lime juice and adjust salt and pepper.
8. Mix in 1/4 cup chopped cilantro, and toss in sliced jalapeños if you like heat. If the soup is too thin simmer uncovered a few minutes to thicken, or add more cheese for richness.
9. Serve topped with diced avocado, extra cilantro, lime wedges and sliced radishes if you want crunch. Leftovers keep 3 to 4 days in the fridge; reheat gently so the cream does not break.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Measuring cups and spoons
4. Large skillet (for browning)
5. Instant Pot or slow cooker
6. Wooden spoon or heatproof spatula
7. Two forks (for shredding)
8. Immersion blender or regular blender (optional for silky texture)
9. Box grater (if your cheese is not pre-shredded)
FAQ
Best Soup Recipe! Green Enchilada Chicken Soup (Slow Cooker & Instant Pot) Substitutions and Variations
- Chicken breasts or thighs: swap for 2 lb shredded rotisserie chicken or 2 cans (10 to 12 oz) canned chicken — saves tons of time, add at the end to just warm through.
- Cream cheese (8 oz): use 8 oz full fat Greek yogurt or 8 oz sour cream for similar creaminess and a bit more tang, stir in off heat so it wont curdle.
- Heavy cream (1 cup): replace with 1 cup canned coconut milk for a dairy free version or 1 cup evaporated milk for a lighter, still creamy result.
- 1 cup riced cauliflower: swap for 1 cup cooked white rice, quinoa, or small corn kernels if you want more texture and carbs, add near the end so they dont get mushy.
Pro Tips
– Sear the chicken quick for color, it really deepens the flavor so don’t skip it, but don’t cook it through yet or it will dry out when you shred it later.
– Cube the cream cheese while it’s at room temp so it melts faster, and add the dairy back on low heat only, otherwise the cream can break and get grainy; if you still have lumps, a few short pulses with an immersion blender will smooth it but don’t overdo it or you’ll lose the soup’s texture.
– Add the shredded cheese off heat or on the lowest simmer and stir constantly, that keeps it creamy instead of clumping, and always taste for salt at the end since cheeses and enchilada sauce can change how salty it is.
– If you want thicker soup, simmer uncovered to reduce it, or stir in a handful more cheese or a small spoonful of cornstarch slurry, but if you’re keeping it lighter use riced cauliflower to bulk it without heaviness and add it near the end so it stays slightly firm.
– Control the heat with the jalapeños by removing seeds and ribs for mild, keep a few seeds if you like a little kick, and squeeze lime at the very end to brighten everything up, it really wakes the whole dish.
Best Soup Recipe! Green Enchilada Chicken Soup (Slow Cooker & Instant Pot)
As a recipe developer, I perfected a creamy green enchilada chicken soup that serves as the easiest Slow Cooker Dinner and hides a surprising twist you will want to try.
6
servings
630
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Measuring cups and spoons
4. Large skillet (for browning)
5. Instant Pot or slow cooker
6. Wooden spoon or heatproof spatula
7. Two forks (for shredding)
8. Immersion blender or regular blender (optional for silky texture)
9. Box grater (if your cheese is not pre-shredded)
Ingredients
-
2 lb boneless skinless chicken breasts or thighs, about 3 medium pieces
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion, diced
-
3 garlic cloves, minced
-
1 (10 oz) can green enchilada sauce or about 1 cup salsa verde
-
1 (4 oz) can diced green chiles, drained
-
4 cups chicken broth, low sodium
-
8 oz cream cheese, softened
-
1 cup heavy cream
-
1 to 1 1/2 cups shredded Mexican cheese blend
-
1 tbsp ground cumin
-
1 tsp chili powder
-
1 tsp kosher salt, adjust if needed
-
1/2 tsp black pepper
-
1 to 2 tbsp fresh lime juice
-
1 cup riced cauliflower or small cauliflower florets, optional
-
1/4 cup chopped fresh cilantro, plus extra for garnish
-
1 or 2 jalapeños, thinly sliced, optional
-
1 avocado, diced, optional for topping
-
Lime wedges and sliced radishes for serving, optional
Directions
- Prep everything first: dice the onion, mince the garlic, thinly slice jalapeños if using, chop cilantro, cube the cream cheese so it melts easier, shred the cheese if not pre-shredded, and dice the avocado and slice limes for serving. Riced cauliflower can be ready to toss in later.
- Heat 1 tbsp oil in a skillet over medium-high and brown the chicken 2 to 3 minutes per side just to get color and extra flavor, then remove. If you’re using an Instant Pot you can do this right in the pot on Sauté, if you’re using a slow cooker do it in the skillet.
- In the slow cooker or Instant Pot add the browned chicken, diced onion, garlic, 1 cup green enchilada sauce (or salsa verde), drained green chiles, 4 cups low sodium chicken broth, 1 tbsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Nestle chicken into the liquid.
- Cook: Slow cooker low 4 to 6 hours or high 2 to 3 hours until chicken shreds easily. Instant Pot: cook on High pressure for 12 minutes, let natural release for 10 minutes then quick release the rest. Times may vary by cut – thighs or breasts both work.
- Remove the chicken to a cutting board, shred with two forks, and return shredded chicken to the pot.
- Turn the pot to Sauté (or set slow cooker to High) and add the cubed cream cheese and 1 cup heavy cream, stirring until the cream cheese melts into the broth. If you want fewer lumps cube small and stir, or use an immersion blender for a silkier soup but don’t overblend or you’ll lose texture.
- Stir in 1 to 1 1/2 cups shredded Mexican cheese blend until melted, then add 1 cup riced cauliflower now if using so it warms through but stays a little firm. Taste and add 1 to 2 tbsp fresh lime juice and adjust salt and pepper.
- Mix in 1/4 cup chopped cilantro, and toss in sliced jalapeños if you like heat. If the soup is too thin simmer uncovered a few minutes to thicken, or add more cheese for richness.
- Serve topped with diced avocado, extra cilantro, lime wedges and sliced radishes if you want crunch. Leftovers keep 3 to 4 days in the fridge; reheat gently so the cream does not break.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 500g
- Total number of serves: 6
- Calories: 630kcal
- Fat: 39.1g
- Saturated Fat: 19.2g
- Trans Fat: 0.2g
- Polyunsaturated: 3.3g
- Monounsaturated: 11.7g
- Cholesterol: 212mg
- Sodium: 577mg
- Potassium: 617mg
- Carbohydrates: 8.8g
- Fiber: 2.7g
- Sugar: 2.5g
- Protein: 54.5g
- Vitamin A: 1200IU
- Vitamin C: 8mg
- Calcium: 200mg
- Iron: 1.2mg