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Creamy Green Enchilada Soup

Creamy Green Enchilada Soup

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Nothing is more comforting than a hot bowl of soup on a crispy fall night. This recipe is everything I love about enchiladas in soup form–way easier!MORE+LESS-


tablespoons vegetable oil


teaspoon cayenne pepper


(7-ounce) can Old El Paso™ chopped green chiles


(10-ounce) can Old El Paso™ green enchilada sauce


(15.5-ounce) cans great northern beans


cup shredded Monterey Jack cheese

Hide Images

  • 1

    Heat a Dutch oven over medium heat. Add onions and cook until soft and transparent, about 10 minutes. Add garlic, salt, pepper, cumin, oregano, and cayenne pepper. Cook for 1 minute longer.

  • 2

    Add chicken stock. Add chiles, enchilada sauce, beans, chicken, corn, and chicken stock.

  • 3

    Bring to a boil, and reduce to a simmer. Simmer for 20 minutes.

  • 4

    Add sour cream and cream. Add cilantro. Simmer for another 5 minutes.

  • 5

    Ladle into bowls and serve with shredded cheese and tortilla chips.

No nutrition information available for this recipe

More About This Recipe

  • Can you feel the weather starting to cool down?

    Leaves on the ground? Pumpkin coffee drinks? Me too. All I want to eat right now is eat warm and comforting soups. I think even the process of making soup is comforting. I love standing over the stove and stirring and sipping on a glass of wine, listening to some music. It really does make me happy.

    Unfortunately, my family does not feel the same way. I tell them that I am making soup, and there is a collective groan. “Ugh... soup again, mom?” When I sat this bowl of creamy deliciousness in front of them they were skeptical, but after one bite, they all looked up from their bowls and declared it the best soup I have ever made.

    Good enough for me!

    Gather your ingredients. The only real work you have to do here is to chop an onion and some garlic. Not so bad, right?

    Heat a Dutch oven or a large pot over medium heat. Add a few tablespoons of oil and add the onions. Cook until they are soft and translucent, about 10 minutes.

    Add the garlic and spices. Cook for another minute. This helps bring out the flavor in the spices.

    Add the chiles and enchilada sauce.

    Add chicken stock.

    Add beans, chicken, and corn. Bring to a boil, then reduce heat to a simmer, cook for 20 minutes.

    Add cream and sour cream. Heat through.

    Add cilantro.

    Ladle into bowls. Add some shredded Monterey Jack and an extra sprinkle of oregano. Serve with chips!

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Instant Pot Creamy Green Enchilada Chicken Soup Recipe

This post may be sponsored and may also contain affiliate links. For more information, please see my disclosure policy for further details.

This Instant Pot Creamy Green Enchilada Chicken Soup recipe is super speedy to make. It&rsquos cozy and full of Mexican flavors. Grab some chicken breasts, chicken stock, onions, warm Mexican spices, jalapenos, a jar of salsa verde, cream cheese and beans. In about an hour, the most scrumptious soup you ever tasted will be ready to eat.

>>Scroll down for my step by step video<<

Instant Pot Creamy Green Enchilada Chicken Soup. The warmest, coziest, and easiest to make soup ever! I was a fan of my slow cooker. It was my silent kitchen helper on busy days and evenings. Then along came my Instant Pot. And my whole world changed. Along with so many of you, I&rsquom a big fan of the all-in-one-cooker.

I began experimenting with my new Instant Pot about 6 months ago. One of my first recipes in the miracle pot was this creamy soup version of chicken enchiladas. Our family loves Mexican inspired recipes like these enchiladas and these walking tacos and this tex-mex bean dip and this yummy, stick-to-your-ribs soup is added to the list.

Creamy Green Enchilada Soup - Recipes

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup),with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can't go wrong with this recipe. Perfect for those busy nights! This Mexican soup recipe is keto and low carb friendly which will make everyone happy! This recipe can be made on a stovetop or in an Instant Pot.


  • 2.5 lbs boneless, skinless chicken breasts or thighs
  • 1 recipe Seeking Good Eats Green Enchilada Sauce or 1 (28 oz) can green enchilada sauce
  • 24 oz chicken broth
  • 1 cup half and half or heavy cream
  • 2 cup Monterey jack cheese
  • 4 oz cream cheese, cubed at room temperature (or softened)
  • 4 oz green salsa (salsa verde)
  • salt and pepper to taste


Slow Cooker Instructions:

  1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
  2. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
  3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

  1. Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
  2. Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

Stovetop Instructions:

  1. In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
  2. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!


  • This recipe makes a mild to medium spice soup. To add spice, use additional green salsa or a green chili hot sauce or diced jalapenos.
  • Make sure your cream cheese is softened before adding it to the soup.
  • MUST TRY: Be sure to try our new homemade Green Enchilada Sauce Recipe- it's easy and delicious!
  • VARIATIONS: Feel free to add diced vegetables such as mushrooms, zucchini, bell peppers, or onions. Add jalapeno pepper if you like more heat. You can also add black beans, white beans, or corn. So many possibilities!

Nutrition Information:


Serving Size:

DISCLAIMER: Any changes to this recipe could change the nutrition facts. Nutrition facts are provided as a reference only and are calculated to the best of our ability using Nutritionix. If you are concerned, always calculate your own nutritional analysis. The information provided on Seeking Good Eats is for informational use only and we are not liable for how that information is used. The information provided by Seeking Good Eats is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem without consulting a qualified healthcare provider.

Green Enchilada Chicken Soup

Creamy and savory, zesty but not spicy, and so easy to make.

Maybe the best thing about soup is that it’s just so cozy. And this particular Green Enchilada Chicken Soup, though it tastes a little bit creamy and indulgent, is the kind that warms you right up without weighing you down. It’s quick to put together – it’ll take you less than thirty minutes – but the flavor is so well balanced, with savory broth, cream cheese, sweet strips of corn tortillas, and zesty green chiles all working together.

One great thing about this soup is that you’re cooking the chicken in the broth, so you don’t have to worry about cooking chicken separately or waiting until you happen to have leftover rotisserie. You just sauté some onions before stirring in some chicken broth and then letting some chicken breasts bubble away in the liquid until they’re nice and shreddable.

From there, you build the zesty green enchilada flavor, which is thanks to (you might have guessed the first one) green enchilada sauce, salsa verde, and cumin. There’s also some Monterey Jack and cream cheese that you stir in, and they give this a wonderful velvety texture. (And a little creaminess never hurts.)

Strips of corn tortilla get stirred in last, so they soften but don’t go mushy on you. They make this a little more filling and add a nice chew – it’s a soup you can definitely make a meal out of. It’s a truly delicious soup, creamy and savory, and zesty but not spicy… so delicious that it’s hard to believe it’s so quick to put together!

Recipe Summary

  • 2 pounds skinless, boneless chicken breast halves
  • 2 (14 ounce) cans black beans, rinsed and drained
  • 2 cups chicken stock
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14 ounce) can fire-roasted diced tomatoes, with juice
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt (Optional)
  • 1 teaspoon ground cumin

Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.


This chicken enchilada soup recipe is made on the stovetop. We will also be showing you further on how to make it on your crockpot, slow cooker, and instant pot.

Note: Recipe calls for cooked shredded chicken. Either get a storebought rotisserie chicken and use that or cook your own at home using chicken breast (scroll down to learn how to cook the chicken for your enchilada soup).

To make enchilada soup on your stovetop:

  • Prepare vegetables and ingredients: Set up all the ingredients and get your shredded chicken ready.
  • Cook vegetables: Add butter or oil in a large stockpot over medium-high heat. First, add the onions, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes. Then, stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil.
  • Cook and prep soup: Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
  • Blend: remove from heat and using a hand blender, blend the soup until smooth and creamy. (This is optional if you don&rsquot want to blend you can skip this step).
  • Add beans and chicken: Place the soup back over medium heat and add in beans, corn and shredded cooked chicken. Stir to combine and boil for a couple of minutes, just to heat it all up.
  • Serve: Pour into bowls and top with your favorite toppings. Enjoy!


Some optional toppings you can add to your creamy chicken enchilada soup are

  1. Chopped avocado
  2. Sliced jalapeño
  3. Fresh chopped cilantro
  4. Green onions
  5. Lime wedges
  6. Sour cream or yogurt etc.

How to cook chicken for enchilada soup

Cooking the chicken is quite simple. It would be easiest to use a rotisserie chicken but you can certainly cook your own. We recommend using skinless and boneless chicken breasts.

  • Add chicken into a pot full of water
  • We like adding some sort of herbs to give the chicken some flavor. Use half an onion and a bay leaf. sometimes we use a cinnamon stick but not for this particular recipe.
  • Allow boiling for about 15-20 minutes until you easily insert a knife or a fork through the chicken.
  • Then, drain in a colander and let it cool off
  • Finally, using your hands or forks, shred chicken.

Creamy Green Enchilada Chicken Soup Recipe Ingredients

  • 2 to 3 pounds chicken thighs, boneless and skinless
  • 24 ounces Fire & Kettle Chicken Broth
  • 1 tablespoon garlic, minced
  • 4 ounces green salsa verde
  • 1/2 sour cream
  • 3/4 cup heavy whipping cream
  • 1 – 28 ounce can of mild green Enchilada sauce
  • 1 cup Monterrey Jack cheese
  • 1 cup Cheddar Cheese

Optional Toppings:

I have a family of 4 and everyone loves this soup especially my daughter. She is a fan of this keto soup. You can easily customize the taste of the soup as per their taste requirement.

I like the mild taste hence the recipe is written accordingly but if you want it hot you can add more salsa or a green chili sauce. Remember, it will be difficult to remove the spicy heath so always start with the mild recipe.

It is creamy and zesty and one of the best chicken enchiladas recipes. As mentioned above always start mild and for those who need hot just add green hot sauce or green salsa.

This is easy to make soup recipes. To get this soup cooking just add your chicken, sauce, and soup and cook all day and later add 2 half cheese to melt. That’s how it is easy to make this keto soup.

To make it keto compliant I have added 2 half of cheese as I am on a keto diet. It does not contain any carb or tortillas and hence it also a perfect low carb soup. You can also use heavy cream instead of cheese.

How to Make It

Step 1

Heat the oven to𧉞°F.   While the oven is heating, stir the soup and sour cream in a small bowl.

Step 2

Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and chili powder and cook until the onion is tender.  Stir in the chicken, chiles and 2 tablespoons soup mixture.

Step 3

Spread 1/2 cup soup mixture in aق-quart shallow baking dish.  Spoon about 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the tortillas.  Sprinkle with the cheese.

Step 4

Bake for 25 minutes or until the enchiladas are hot and bubbling.  Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.

Recipe Tips

  • Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.
Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Recipe Summary

  • 3 pounds bone-in, skin-on chicken breast halves
  • Coarse salt and ground pepper
  • 5 garlic cloves, unpeeled
  • 2 jars (16 ounces each) medium green salsa
  • 3/4 cup heavy cream
  • 12 corn tortillas (6-inch)
  • 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
  • 1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450 degrees. Season chicken with salt and pepper place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

Stack tortillas flat, and wrap in damp paper towels microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Watch the video: Chickn chips. MatPrat


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