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Creamy green chicken enchilada soup in a bowl, showing depth of flavor from the double-char technique.

Green Chicken Enchilada Soup

Rebecca Blumer
A velvety, slow-cooker Tex-Mex favorite featuring tangy salsa verde, tender poached chicken, and a creamy Monterey Jack finish. This comforting bowl is naturally low-carb and perfect for stress-free meal prep.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex
Servings 6 servings
Calories 582 kcal

Equipment

  • 6-quart slow cooker

Ingredients
 

  • 2.5 pounds boneless skinless chicken breasts or thighs
  • 28 ounces green enchilada sauce
  • 24 ounces chicken broth
  • 1 cup half and half
  • 2 cups shredded monterey jack cheese
  • 4 ounces cream cheese
  • 4 ounces salsa verde
  • salt and pepper to taste

Optional Garnish

  • 1 avocado
  • 2 green onions
  • 0.5 cup sour cream
  • 0.25 cup cilantro

Instructions
 

Build the base in the slow cooker

  • Place the chicken breasts or thighs in an even layer at the bottom of a 6-quart slow cooker. Pour the green enchilada sauce and chicken broth over the top, nudging the chicken down to ensure it is mostly submerged.
  • Cover the pot and cook on the Low setting for 6 to 8 hours. The chicken is ready when it is tender enough to shred and has reached an internal temperature of 165°F.

Shred, then return for maximum flavor

  • Transfer the cooked chicken to a plate and shred it into bite-sized pieces using two forks. Slide the shredded chicken back into the slow cooker liquid so it can absorb the flavors.

Finish creamy, without breaking the dairy

  • Stir in the shredded Monterey Jack cheese, softened cream cheese, half and half, and salsa verde. Mix slowly and thoroughly until the cheeses are completely melted and the soup base is uniform.
  • Turn the slow cooker to the Warm setting. Continue to stir until the soup reaches a velvety, glossy consistency. Taste and adjust seasoning with salt, pepper, or extra salsa if desired.

Notes

Cheese Melting Tip: For the smoothest possible texture, grate your Monterey Jack from a fresh block. Pre-shredded varieties contain anti-clumping starches that can make the soup grainy.
Cream Cheese Smoothing: To avoid white clumps, soften the cream cheese in the microwave for 20 seconds. Temper it by whisking in a small amount of the hot broth before adding it to the slow cooker.
Temperature Control: Never let the soup reach a hard boil once the dairy and cheese have been added. High heat can cause the half and half to separate. Use the Warm setting to keep the texture silky.
Sodium Management: Use low-sodium broth and wait until the very end to add extra salt. The enchilada sauce and cheeses provide significant saltiness, so it is best to season only after they have fully integrated.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 582kcalCarbohydrates: 12gProtein: 44gFat: 40gSaturated Fat: 21gCholesterol: 152mgSodium: 1380mgPotassium: 680mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 8mgCalcium: 455mgIron: 3mg
Keyword green chicken enchilada soup, keto-friendly, Slow Cooker
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