Amazing Green Enchilada Chicken Soup – Instant Pot or Slow Cooker Recipe
This easy recipe for Green Enchilada Chicken Soup can be made in your crock pot or Instant Pot. It’s a super easy meal that will feed your whole family on a busy weeknight and it works equally well if you take a large pot of this yummy soup to a party or potluck
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Your entire family will love this Green Chicken Enchilada Soup recipe. This easy soup recipe became a new favorite the first time I served it. Chock full of tender chicken, a little bit of spice, and melty cheese, it’s pure comfort food in a bowl. With just a little effort, you can have this Mexican food favorite on your dinner table to rave reviews!
What You’ll Need to Make Green Chicken Enchilada Soup
- 2 ½ pounds boneless skinless chicken breasts
- 28 ounces can green enchilada sauce
- 24 oz chicken broth or chicken stock
- 1 cup whole milk
- 2 cups Monterey jack cheese
- 4 oz cream cheese, cubed and at room temperature
- 4 ounces salsa verde
How to Green Chile Chicken Enchilada Soup In Your Instant Pot
First, place the chicken breasts and 1 cup of chicken broth into your Instant Pot. Set to high pressure and 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?
Can I Make Green Enchiladas Chicken Soup in my Crockpot?
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, Monterey 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.
Leftovers can be stored in an airtight container in the fridge for up to three days
What Toppings Taste Great on Chicken Green Enchilada Soup?
Some optional garnish items include:
- Avocado Slices
- Crispy Tortilla Strips or Tortilla Chips
- Shredded Cheese
- Queso Cheese
- Green Onion
- Fresh Cilantro
- Black Beans
- Pinto Beans
- White Beans
- Red Onion
- Yellow Onion
- Diced Bell Pepper
- Shredded Cheddar Cheese
- A Dollop of Sour Cream
More of Our Favorite Instant Pot Recipes!
- Best EVER Instant Pot Whole Chicken Recipe
- 4-Ingredient Chicago Style Italian Beef
- Warm and Cozy Home Style Beef Stew
- Instant Pot Corned Beef Meal
- “Leftover” Pot Roast Sandwiches – From Your Instant Pot
- Insanely Easy Instant Pot Crab Legs
- Instant Pot Tri-Tip Roast
- Instant Pot Buffalo Chicken Wraps
Amazing Green Enchilada Chicken Soup - Instant Pot or Slow Cooker Recipe
Ingredients
- 2 ½ pounds boneless skinless chicken breasts
- 28 ounces can green enchilada sauce
- 24 ounces chicken broth
- 1 cup whole milk
- 2 cups montery 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, Monterey jack cheese, and cream cheese to the pressure cooker. Stir the soup occasionally until the cheese is melted.
- Serve warm with desired toppings!
