Chicken Enchilada Soup – Creamy and Cheesy! Recipe

If there’s one soup that manages to hit all the comfort notes—creamy, cheesy, a touch spicy, and delightfully satisfying—it’s got to be Chicken Enchilada Soup – Creamy and Cheesy! This indulgent bowl is like your favorite green enchiladas transformed into a slurpable, cozy experience, perfect for chilly evenings, casual family dinners, or when you’re simply craving big flavors. Every spoonful is brimming with tender chicken, melting cheese, and that irresistible hint of tangy green salsa. If you love easy, crowd-pleasing recipes that taste like you fussed for hours, this one is about to become your new standby.

Ingredients You’ll Need

One of the best things about Chicken Enchilada Soup – Creamy and Cheesy! is just how accessible and pantry-friendly the ingredients are. Each one plays an important role in creating the soup’s velvety richness, ultra-cheesy factor, and bold yet balanced taste.

• Boneless skinless chicken breasts or thighs: The foundation for juicy, tender bites in every spoonful! Thighs add extra richness, but breasts work beautifully too.
• Green enchilada sauce: This is what brings zippy flavor and a gorgeous green hue. Homemade or store-bought, just make sure it’s a kind you love.
• Chicken broth: Keeps the soup comforting and full-bodied—choose a good quality broth for maximum flavor.
• Half and half or heavy cream: The secret to that creamy, dreamy consistency everyone craves.
• Shredded Monterey Jack cheese: Melts into silky ribbons, giving the soup its over-the-top cheesiness.
• Cream cheese (cubed and softened): For rich, tangy body that takes the texture to another level.
• Green salsa (salsa verde): Adds a little brightness and extra punch of flavor—choose one with your preferred level of heat.
• Salt and pepper to taste: Essential for pulling all the flavors together at the end.

How to Make Chicken Enchilada Soup – Creamy and Cheesy!

Step 1: Cook the Chicken

Start by placing your chicken in a slow cooker, Instant Pot, or large stockpot with the green enchilada sauce and chicken broth. Whether you’re prepping in the morning or need dinner in a hurry, this recipe adapts—just choose your preferred method. Let the chicken cook gently until perfectly tender and easy to shred. If you want maximum flavor, opt for chicken thighs, but breasts will keep things a little lighter.

Step 2: Shred and Return the Chicken

Once the chicken is fully cooked, remove it from the pot and use two forks to pull it apart into bite-sized pieces. This step ensures that every spoonful of Chicken Enchilada Soup – Creamy and Cheesy! is packed with deliciously tender chicken. Pop the shredded meat back into your soup base so it can soak up all those amazing flavors.

Step 3: Stir in the Cheeses and Cream

Now for the magic: add the shredded Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and the vibrant salsa verde. Stir gently while everything melts together into a gloriously smooth, cheesy soup. Your kitchen will smell incredible! The cream and cheeses create that signature richness, while the salsa verde keeps everything bright and interesting.

Step 4: Season to Perfection

Give your soup a taste, then season with salt and pepper. You can easily customize the final flavor with a splash of hot sauce or extra salsa for more heat. Let the soup warm through so the cheeses fully melt and the flavors meld—the hardest part is waiting to dig in!

How to Serve Chicken Enchilada Soup – Creamy and Cheesy!

Garnishes

Garnishing is the best way to add bursts of freshness, crunch, and zing! Top each bowl of Chicken Enchilada Soup – Creamy and Cheesy! with sliced avocado, chopped cilantro, a handful of crushed tortilla chips, sliced jalapeños, or a dollop of sour cream. Don’t forget a squeeze of lime—it makes everything pop!

Side Dishes

This soup pairs well with warm, crusty bread for dunking or soft flour tortillas to mop up every drop. For a simple side, whip up a fresh green salad with a citrusy vinaigrette to add a light, crisp element. If you’re feeling festive, Mexican-style rice or elote (street corn) make for a hearty, full meal.

Creative Ways to Present

Get playful: serve Chicken Enchilada Soup – Creamy and Cheesy! in bread bowls for an extra-cozy feel or ladle into mugs for easy, casual gatherings. For a fun family-style dinner, set out a toppings bar and let everyone customize their bowl with their favorite garnishes. It turns dinner into a customizable event!

Make Ahead and Storage

Storing Leftovers

Chicken Enchilada Soup – Creamy and Cheesy! keeps beautifully. Just let leftovers cool, then transfer to airtight containers and refrigerate. The soup will stay delicious for up to 3-4 days, and the flavors actually deepen as it sits, making for perfect next-day lunches.

Freezing

This is a fantastic make-ahead or freezer meal! For the best texture, freeze before adding cream and cheeses, then stir them in when reheating. But even if frozen fully assembled, it will still be tasty—just be sure to thaw gently to maintain that creamy consistency.

Reheating

Gently reheat leftovers on the stove over medium-low heat, stirring often to prevent the dairy from separating. If it seems thick, add a splash of chicken broth or milk to bring it back to its original creaminess. Individual servings reheat well in the microwave, too—just go in short bursts and stir between each interval.

FAQs

Can I make this soup with rotisserie chicken?

Absolutely! Using pre-cooked rotisserie chicken is a great shortcut—just skip the initial cooking step and stir the shredded meat in with the cheeses and cream. It’s a huge time-saver without sacrificing flavor in your Chicken Enchilada Soup – Creamy and Cheesy!

Does this soup work with red enchilada sauce?

Sure! You’ll get a different color and a slightly different flavor profile, but it will still be delicious. The green enchilada sauce gives a tangier, zesty kick that’s signature to this recipe, but red can make a fun variation.

Can I make this soup dairy-free?

Yes, swap in your favorite non-dairy cheese and cream alternatives. Try unsweetened coconut cream, cashew cream, or a rich oat milk-based creamer, along with a good plant-based shredded cheese for that signature creamy-cheesy effect.

How spicy is Chicken Enchilada Soup – Creamy and Cheesy!?

The heat level totally depends on the enchilada sauce and salsa verde you use. For mild soup, choose mild versions of both; if you love it spicy, go for “hot” or toss in a few dashes of hot sauce. Your taste buds, your rules!

What’s the best way to make this ahead for a party?

Make Chicken Enchilada Soup – Creamy and Cheesy! a day in advance and chill it, then reheat gently before serving. Set up a toppings bar with garnishes so guests can build their own bowls. It’s a total crowd-pleaser and frees you up to mingle.

Final Thoughts

This Chicken Enchilada Soup – Creamy and Cheesy! is comfort food with a kick, and it’s always a hit at my table. Whether you’re serving friends or just treating yourself, this is an easy, soul-warming soup you’ll turn to again and again. Don’t wait—grab your ingredients and savor every cheesy, flavorful spoonful!

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