A creamy, cheesy, and comforting soup that captures the essence of green chicken enchiladas in a bowl. This Green Enchiladas Chicken Soup combines tender shredded chicken with a rich blend of green enchilada sauce, salsa verde, and melty cheeses, making it a perfect low-carb, keto-friendly meal for any occasion. Whether you’re using a slow cooker, Instant Pot, or stovetop, this soup is easy to prepare and sure to become a family favorite.

Why You’ll Love This Recipe

Flavor-Packed Comfort: The combination of green enchilada sauce, salsa verde, and cheeses creates a rich and satisfying flavor profile.
Easy Preparation: With options for slow cooker, Instant Pot, or stovetop, this recipe fits into any schedule.
Diet-Friendly: Low in carbs and high in protein, it’s suitable for keto and low-carb diets.
Customizable: Easily adapt the ingredients to suit your taste preferences or dietary needs.
Family Favorite: A comforting and hearty soup that’s sure to please everyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts or thighs
Green enchilada sauce
Chicken broth
Half and half or heavy cream
Monterey Jack cheese, shredded
Cream cheese, cubed and softened
Salsa verde
Salt and pepper, to taste
Optional garnishes: avocado, green onions, sour cream, cilantro

Directions

Slow Cooker Method

Place chicken, green enchilada sauce, and chicken broth into a 6-quart slow cooker.
Cook on low for 6–8 hours or until the chicken is tender.
Remove the chicken, shred it, and return it to the slow cooker.
Add half and half, Monterey Jack cheese, softened cream cheese, and salsa verde.
Stir until the cheeses are melted and the soup is creamy.
Season with salt and pepper to taste.
Serve hot with your favorite garnishes.

Instant Pot Method

Add chicken, green enchilada sauce, and chicken broth to the Instant Pot.
Seal and cook on high pressure for 15 minutes.
Quick release the pressure, shred the chicken, and return it to the pot.
Switch to sauté mode, add the remaining ingredients, and stir until creamy.
Adjust seasoning and garnish before serving.

Stovetop Method

Combine chicken, enchilada sauce, and broth in a stockpot and simmer until the chicken is done.
Shred the chicken and return it to the pot.
Stir in the half and half, cheeses, and salsa verde until smooth and creamy.
Season to taste and serve with your choice of toppings.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 6 hours (slow cooker)
Total Time: 6 hours 10 minutes

Variations

Spice Level: Add hot sauce, more salsa verde, or chili flakes to increase the heat.
Vegetables: Add mushrooms, zucchini, or carrots for extra nutrition.
Beans and Corn: Mix in canned black beans or corn for texture and sweetness.
Rice Option: Add precooked or quick-cooking rice to make it heartier.

Storage/Reheating

Storing: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the soup in a freezer-safe container for up to 3 months. Stir well when reheating, as dairy may separate.

Reheating: Thaw overnight if frozen. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, add the shredded rotisserie chicken at the step when the shredded chicken is returned to the pot.

Is there a dairy-free version of this soup?

You can substitute the half and half and cheeses with plant-based alternatives to make it dairy-free.

Can I make this soup ahead of time?

Definitely! Prepare, cool, and refrigerate it up to 3 days in advance.

How can I make this soup spicier?

Add hot sauce, more salsa verde, or extra chilies to taste.

What cheese alternatives can I use?

Cheddar, mozzarella, or a Mexican cheese blend are good substitutes for Monterey Jack.

Can I thicken the soup?

Let it simmer uncovered for a few minutes or add a little xanthan gum for a keto-friendly thickener.

Is this soup gluten-free?

Yes, ensure your green enchilada sauce and broth are gluten-free.

Can I make this with turkey?

Absolutely—this is a great way to use leftover turkey.

What if I don’t have salsa verde?

You can use extra enchilada sauce or a tomatillo-based green salsa instead.

Can I add noodles?

Yes, cooked low-carb noodles can be stirred in just before serving if desired.

Conclusion

Green Enchiladas Chicken Soup is a flavorful, creamy, and filling dish that’s perfect for cozy dinners or meal prepping. With multiple cooking methods and tons of variation options, it’s a versatile soup you’ll make again and again—especially if you’re looking for a satisfying low-carb or keto-friendly comfort food.

Green Enchiladas Chicken Soup

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Author: Paula
Total Time: 6 hours 10 minutes
Yield: 12 servings
Diet: Gluten Free

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Description

This Green Enchiladas Chicken Soup is a creamy, cheesy, and comforting bowl of goodness that combines shredded chicken, green enchilada sauce, salsa verde, and melty cheeses. It’s a low-carb, keto-friendly favorite that can be made in a slow cooker, Instant Pot, or on the stovetop—perfect for meal prep, weeknight dinners, or cozy family meals.

Instructions

Slow Cooker Method:

Add chicken, green enchilada sauce, and chicken broth to a 6-quart slow cooker.
Cook on low for 6–8 hours until chicken is tender.
Shred the chicken and return it to the pot.
Stir in half and half, Monterey Jack, cream cheese, and salsa verde.
Mix until cheese is melted and soup is creamy.
Season with salt and pepper. Serve hot with toppings.

Instant Pot Method:

Combine chicken, enchilada sauce, and broth in Instant Pot.
Cook on high pressure for 15 minutes, then quick release.
Shred the chicken and return it to the pot.
Use sauté mode to stir in half and half, cheeses, and salsa verde until smooth.
Season and serve with garnishes.

Stovetop Method:

Simmer chicken, enchilada sauce, and broth in a pot until cooked through.
Shred the chicken and return it to the pot.
Add half and half, shredded cheese, cream cheese, and salsa verde. Stir until melted and creamy.
Season to taste and serve.

Notes

Spice it up with chili flakes, jalapeños, or hot sauce.

Add low-carb noodles or riced cauliflower for more texture.

For dairy-free, substitute with plant-based cream and cheese.

Use rotisserie chicken for a faster version.

Freeze leftovers in individual portions for easy meals.

Prep Time: 10 minutes
Cook Time: 6 hours (slow cooker)
Category: Dinner, Soup, Keto
Method: Slow Cooker, Instant Pot, Stovetop
Cuisine: Mexican-Inspired, Tex-Mex

Nutrition

Calories: ~275 kcal per serving (approximate)