Amazing Green Enchilada Chicken Soup – Instant Pot or Crockpot Recipe

This Instant Pot Chicken Enchilada Soup is full of cheesy goodness! And, it’s so easy that even a beginner to pressure cooking can make this recipe.

A spoonful of Chicken Green Enchilada Soup

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I’ve been LOVING experimenting with my Instant Pot lately!

It’s as functional as my slow cooker (and even has a slow cooker function) but cooks food SO much more quickly.

This means I don’t have to plan or prep the night before in order to have a yummy meal like this Chicken Green Enchilada Soup.

In addition, I love the saute feature, which allows you to brown meat and, in the case of this Green Enchilada Chicken Soup, heat the mixture to melt cheese after the chicken is done cooking.

This post will show you how to make an AMAZING Chicken Green Enchilada Soup in your Instant Pot.

What You’ll Need to Make Chicken Green Enchilada Soup 

  • 2 ½ pounds boneless, skinless chicken breasts  
  • 28 ounces can green enchilada sauce 
  • 24 ounces chicken broth 
  • 1 cup whole milk 
  • 2 cups Colby jack cheese 
  • 4 ounces cream cheese, cubed and at room temperature 
  • 4 ounces salsa verde 

How to Make Chicken Green Enchilada Soup in Your Instant Pot 

Bowl of soup and bowl of chopped green onions

First, place the chicken breasts and 1 cup of chicken broth into your Instant Pot.  Set the pressure to high and set to Manual Cook for 8 minutes.   (Remember, the Instant Pot will not begin cooking the chicken until it reaches full pressure.) 

After the pressure cooker is done cooking, allow it to naturally release for 10 minutes.   Once 10 minutes have passed, you can perform a quick release to remove the rest of the steam. 

Next, open the lid to your Instant Pot and, carefully remove the chicken breasts, place them in a medium-sized bowl or onto a large cutting board.   Shred the chicken and set it aside. 

Next, turn on the saute medium feature.  Return the shredded chicken to the Instant Pot and add the remaining chicken broth, green enchilada sauce, and salsa.  Heat the mixture for about 5 minutes, until it’s warmed throughout. 

Finally, add the whole milk, Colby jack cheese, and cream cheese to the pressure cooker.  Stir the soup occasionally until the cheese is melted. 

Serve warm with desired toppings! 

Can I make Chicken Green Enchilada Soup in my Crockpot? 

chicken green enchilada soup in a white bowl with green onions

Yes!  Simply add the chicken breasts, green enchilada sauce, and chicken broth to your slow cooker.    

Allow the mixture to cook on low heat for 6 hours.  Once it’s done cooking, remove the chicken from your crockpot and shred it. 

Next, add the whole milk, Colby Jack cheese, cream cheese, and green salsa into the crockpot.  Return the shredded chicken to your slow cooker. 

Turn the crockpot onto high heat and stir the soup until the cheeses are melted. 

Once the cheese has melted, remember to turn the crockpot to the “warm” setting, so the soup doesn’t continue to cook and overheat. 

Serve warm with your favorite toppings. 

What Toppings Taste Great on Chicken Green Enchilada Soup? 

close up of chicken soup in a bowl
  • Avocado 
  • Tortilla Strips 
  • Shredded Cheese
  • Queso Cheese 
  • Green Onions 
  • Cilantro 
  • Sour Cream 

More Instant Pot Recipes You Will Love!

close up of chicken soup in a bowl

How to Make the Best Ever Chicken Enchilada Soup in Your Instant Pot!

Print Recipe
This Instant Pot Chicken Enchilada Soup is full of cheesy goodness! And, it’s so easy that even a beginner to pressure cooking can make this recipe.
Prep Time:10 mins
Cook Time:30 mins

Ingredients

  • 2 ½ pounds boneless skinless chicken breasts
  • 28 ounces can green enchilada sauce
  • 24 ounces chicken broth
  • 1 cup whole milk
  • 2 cups Colby jack cheese
  • 4 ounces cream cheese cubed and at room temperature
  • 4 ounces salsa verde

Instructions

  • First, place the chicken breasts and 1 cup of chicken broth into your Instant Pot.  Set the pressure to high and set to Manual Cook for 8 minutes.   (Remember, the Instant Pot will not begin cooking the chicken until it reaches full pressure.)
  • After the pressure cooker is done cooking, allow it to naturally release for 10 minutes.   Once 10 minutes have passed, you can perform a quick release to remove the rest of the steam.
  • Next, open the lid to your Instant Pot and, carefully remove the chicken breasts, place them in a medium-sized bowl or onto a large cutting board.   Shred the chicken and set aside.
  • Next, turn on the saute medium feature.  Return the shredded chicken to the Instant Pot and add the remaining chicken broth, green enchilada sauce, and salsa.  Heat the mixture for about 5 minutes, until it’s warmed throughout.
  • Finally, add the whole milk, Colby jack cheese, and cream cheese to the pressure cooker.  Stir the soup occasionally until the cheese is melted.
  • Serve warm with desired toppings!
Course: Soup
Servings: 10
Author: Snug and Cozy Life

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