Foolproof Creamy Green Enchilada Chicken Soup

Hey there, recipe lovers! Anna here, your go-to gal for simple, flavorful chicken dishes that make everyday cooking feel like a joy. You know, I’ve always believed that delicious food shouldn’t be complicated. My kitchen journey is all about finding those gems that are easy enough for a busy weeknight but impressive enough for company. That’s exactly why I’m so excited to share this creamy green enchilada chicken soup with you. It’s the ultimate hug in a bowl, and trust me, it’s about to become your new weeknight obsession!

My Journey with Simple, Flavorful Chicken Creations

Honestly, my kitchen adventures started with a simple desire: to make fantastic meals without spending hours in the kitchen. Chicken is my absolute favorite canvas for this! I love how versatile it is, and over the years, I’ve perfected a bunch of go-to chicken recipes. This creamy green enchilada chicken soup recipe is one of my proudest creations. It’s the perfect example of how a few simple ingredients can come together for something truly spectacular and comforting.

Why You’ll Adore This Creamy Green Enchilada Chicken Soup

Seriously, what’s not to love about this soup? It’s the ultimate weeknight savior!

• Super Easy Prep: We’re talking minimal chopping and just tossing everything into the slow cooker.
• Set It and Forget It: Your Crock Pot does all the heavy lifting.
• Incredible Flavor: It’s packed with that delicious, zesty green enchilada taste you love.
• Pure Comfort: This cheesy enchilada chicken soup is like a warm, cozy blanket on a chilly day.
• Family Favorite: Even the pickiest eaters will devour this creamy salsa verde soup. It’s a guaranteed hit for everyone!

Gathering Your Ingredients for Creamy Green Enchilada Chicken Soup

Alright, let’s get down to business! To make this amazing creamy green enchilada chicken soup, you’ll need to grab a few key things. Don’t worry, it’s all pretty straightforward, and having everything ready makes the cooking process a breeze. It’s all about setting yourself up for success so you can just relax and let the slow cooker do its magic!

Chicken: The Heart of Your Creamy Green Enchilada Chicken Soup

For this recipe, we’re using about 2.5 pounds of boneless, skinless chicken. You can totally go with either chicken breasts or thighs – whatever you prefer or have on hand! Both work beautifully and will shred up perfectly in the slow cooker.

The Flavor Foundation: Sauces and Broth

This is where all that amazing flavor comes from! You’ll need a big 28-ounce can of your favorite green enchilada sauce – the star of the show! We’ll also add 24 ounces of good old chicken broth to get the liquid base just right. And for that authentic zing, grab a 4-ounce container of salsa verde (that’s just green salsa, so any mild or medium one you like will be perfect!).

Creaminess and Cheese for Your Green Enchilada Chicken Soup

Now for the creamy goodness! We’re talking 1 cup of either half-and-half or heavy whipping cream – depending on how rich you want it. Plus, 2 cups of shredded Monterey Jack cheese for that gooey, melty factor. And don’t forget 4 ounces of cream cheese, cubed and at room temperature. Trust me on the room temperature part; it melts SO much smoother into the soup!

Seasoning and Optional Toppings

A little salt and pepper to taste is all you’ll need to really bring out those flavors. But the fun doesn’t stop there! For serving, you can go wild with toppings like sliced avocado, fresh chopped cilantro, some sliced green onions, a dollop of sour cream, or even some crunchy tortilla strips. They add so much extra yumminess!

Crafting Your Perfect Creamy Green Enchilada Chicken Soup

Making this soup is honestly one of the easiest things you’ll do all week. It just sort of cooks itself! It’s perfect for those days when you want something hearty and delicious without a ton of fuss. Just a little bit of prep, and then your slow cooker does all the magic. Trust me, the aroma filling your kitchen will make you so happy you decided to make this!

The Slow Cooker Magic: Getting Started

First things first, grab your slow cooker! Toss in your chicken breasts or thighs, pour over that whole can of green enchilada sauce, and then add the chicken broth. That’s it for the initial setup! Cover it up and let it cook. You can go with low for about 6 to 8 hours, or if you’re in a bit of a hurry, high works too, just for 3 to 4 hours. Either way, the chicken will get super tender.

Shredding and Melting: Achieving Creaminess in Your Green Enchilada Chicken Soup

Okay, about 30 minutes before you’re ready to serve, it’s time to make it creamy! Carefully take the chicken out of the slow cooker and put it on a plate or cutting board. Shred it up with two forks – it should practically fall apart. Then, add that beautifully shredded chicken right back into the pot. Now, stir in the Monterey Jack cheese, the cubed cream cheese (remember, room temp!), the half-and-half, and that yummy salsa verde. Keep stirring gently until all the cheese is melted and everything is wonderfully creamy and smooth. It’s like magic happening right in front of you!

Tasting and Adjusting Your Creamy Green Enchilada Chicken Soup

Once everything is melted and gorgeous, give it a taste. This is your chance to make it perfect for *you*. Add salt and pepper as needed. Sometimes the enchilada sauce is salty enough, so start small. If you want it a little spicier, a pinch more salsa verde or even a dash of hot sauce can do the trick. It’s all about making this cheesy enchilada chicken soup exactly how you like it!

Serving Your Delicious Green Enchilada Chicken Soup

Ladle this glorious soup into bowls while it’s nice and hot. Now for the fun part: toppings! Pile on that fresh avocado, sprinkle with cilantro, add some green onions, a dollop of sour cream, or even some crunchy tortilla strips. It just takes this amazing soup to a whole new level of deliciousness! You can find more delicious recipes like this on Pinterest.

Frequently Asked Questions About Creamy Green Enchilada Chicken Soup

Got questions about this delicious creamy green enchilada chicken soup? I’ve got answers!

Can I Make This Cheesy Enchilada Chicken Soup Ahead of Time?

Absolutely! This cheesy enchilada chicken soup is actually even better the next day. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What if I Don’t Have a Slow Cooker for This Green Enchilada Chicken Soup Recipe?

No slow cooker, no problem! You can totally make this stovetop. Just brown your chicken in a pot, then add the enchilada sauce and broth. Simmer until the chicken is cooked through, shred it, then add the creamy ingredients and cheeses. It’ll be ready faster, too! For other hearty soup ideas, check out this cooker chicken and potato soup.

How Can I Adjust the Spice Level of This Creamy Salsa Verde Soup?

For a spicier kick in your creamy salsa verde soup, I recommend using a spicier salsa verde or adding a pinch of cayenne pepper or your favorite hot sauce when you add the other creamy ingredients. If you prefer it milder, just use a mild salsa verde and skip the extra heat! If you like spicy, you might also enjoy our pumpkin chicken chili.

Equipment You’ll Need for Your Creamy Green Enchilada Chicken Soup

To whip up this amazing creamy green enchilada chicken soup, you don’t need a whole lot of fancy gadgets. Your trusty slow cooker is the star here! You’ll also want a couple of forks – they’re perfect for shredding that tender chicken right in the pot. And of course, you’ll need some bowls for serving up all that deliciousness. Maybe a ladle too, to get every last drop! For more slow cooker inspiration, try this crockpot white chicken chili.

Nutritional Estimate for Creamy Green Enchilada Chicken Soup

While exact numbers can vary based on your specific ingredients and toppings, a serving of this delightful creamy green enchilada chicken soup typically falls around 450-550 calories. It’s a good source of protein thanks to the chicken, and the dairy adds healthy fats. Remember, loading up on avocado and sour cream will add to these figures, but oh-so-worth-it!

Share Your Delicious Creamy Green Enchilada Chicken Soup!

I just love hearing from you all! If you give this amazing creamy green enchilada chicken soup a try, please, please let me know how it turned out. Drop a comment below, give it a star rating right under the recipe, or tag me on social media when you share your yummy creations. Your feedback makes my day!

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