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.

3. Add the Dairy:

Stir in the half-and-half or heavy cream, Monterey Jack cheese, cream cheese, and salsa verde.

Cook over low heat, stirring frequently, until the cheeses are fully melted and the soup is smooth and creamy. Be careful not to let the soup boil, as this can cause the dairy to separate.

4. Adjust Seasoning and Serve:

Taste and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and add your favorite toppings for extra flavor and texture.