Green Chicken Enchilada Soup

This Green Chicken Enchilada Soup is everything you love about enchiladas in a cozy, creamy bowl! Packed with tender chicken, tangy green enchilada sauce, and a cheesy, velvety broth, it’s the perfect meal for chilly days or whenever you’re craving something comforting and flavorful. Serve it with tortilla chips, fresh lime, or your favorite toppings for a dish that’s sure to become a family favorite.

INGREDIENTS:

For the Soup:

2.5 pounds boneless, skinless chicken breasts or thighs

1 recipe green enchilada sauce (homemade) or 1 can (28 ounces) store-bought green enchilada sauce

24 ounces chicken broth

1 cup half-and-half or heavy cream

2 cups Monterey Jack cheese, shredded

4 ounces cream cheese, cubed and softened

4 ounces green salsa (salsa verde)

Optional Toppings:

Chopped fresh cilantro

Diced avocado

Crumbled tortilla chips

Sliced jalapeños

Lime wedges

DIRECTIONS:

1. Cook the Chicken:

In a large pot or Dutch oven, combine the chicken, green enchilada sauce, and chicken broth.

Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.

2. Shred the Chicken:

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot …