This Green Chicken Enchilada Soup is a simple, hearty and delicious soup that is perfect for busy evenings. It is creamy, healthy, full of flavor and so fast to put together.

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Winter is my favorite time to bring out all my soup recipes. Beyond being comforting and cozy, soups are one of the most versatile meals you can make. Ingredients are easy to swap if you’re missing something or want to tailor a recipe to your family’s tastes—making soup a true staple for the season. Making soups in my Instant Pot is by far my favorite! With the sauté and slow cook buttons it’s so simple to make a delicious soup you can smell cooking all day in one easy to wash pot!

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green chicken enchilada soup ingredients on counter

Green Chicken Enchilada Ingredients:

Olive oil – You will use this to sauté your onions and garlic. You can also use butter, tallow, avocado, etc.
Onion – You can adjust the amount based on your family’s preference, but especially in the winter I love getting extra onions in every meal possible!
Garlic – Garlic is something I always throw in extra! One clove? Why not a whole bulb! Haha
Chicken – Leftover chicken – perfect! Leftover turkey – works just the same! We raise meat chickens & turkeys, so I always have canned bits & pieces from picking off the bones that are so perfect for soups. I use chicken and turkey interchangeably.
White beans – Great Northern, Cannellini, Garbanzo, Pinto, whatever you have on hand. I bulk soak and can beans so I just grab whatever beans we have plenty of. We personally really like Garbanzo in soups.
Corn – canned or frozen works well. Even creamed corn is a great way to change it up.
Green enchilada sauce. Depending on the brand it’ll be a different amount in one can, you will not notice a difference if it’s a few ounces more or less. I love making my own green enchilada sauce with the last of my tomatoes that I picked before the first freeze. It’s so simple, stay tuned for the recipe.
Chicken broth – Again, chicken or turkey broth. You can add more or less depending on how thick you like your soup. Making your own bone broth is so easy and adds so much flavor and nutrients, you will never go back once you get started!! Simply take the bones from a whole chicken (or from cuts, I will put them in a bag in the freezer and save till I have enough), add water, salt and a splash of vinegar (helps extra more minerals and collagen), add them to your instant pot or crockpot. You can slow cook or pressure cook.
Cream cheese – Well, because everything is better with cream cheese! I won’t even judge if you put in the whole package! It blends easier if softened, but if you forget to get it out of the fridge no problem! Just chunk it up and mix it in once the soup is warmed.
Salt – I use mineral salt. Taste and adjust to taste.
Cumin – One of my favorite seasonings for chicken soups.
Optional herbs – I always put in whatever fresh herbs I have in my herb towers for the winter.

Toppings:

Tortilla chips or strips – I love making my own tortilla chips. Seriously SO simple and SO delicious! Simply make corn tortillas according to the instructions, cut into strips or chips, and fry them in beef tallow at 350° for a few minutes. Season according to your preference while still warm. I use this Masa
Shredded cheddar cheese – Use any cheese you prefer
Sour Cream – Optional, but adds such a creamy deliciousness.
Avocado – Optional
Cilantro – This is an herb my family loves and I try to add into our meals multiple times a week. Cilantro is known as a natural detox for heavy metals.
Sauerkraut – This is a ferment I make and we serve with our food at least once a day. Sauerkraut helps with digestion and immunity.

This recipe can be made on stove top, crockpot or instant pot. If I’m in a hurry I’ll make it on stove top, but my favorite way is to use the instant pot. Use the sauté function to sauté the onions and garlic, then slow cook on low for 4-6 hours or high for 2-3 (depending how early I prep dinner).

green chicken enchilada soup ingredients in instant pot

Instant Pot Method:

Set your Instant Pot to the sauté function. Peel and chop your onion while it preheats. Add olive oil and onion to the instant pot and sauté until translucent. Peel and mince garlic, add to onions and cook till fragrant. Turn off the sauté function and add the rest of the Chicken Enchilada Soup ingredients. Cover and slow cook on low 4-6 hours or on high for 2-3 hours, or until the soup is hot. Season to taste.

Stove Top Method:

Preheat a large pot over medium heat. Peel and chop your onion while it preheats. Add olive oil and onion to the pot and sauté until translucent. Peel and mince garlic, add to onions and cook till fragrant. Add the rest of the Chicken Enchilada Soup ingredients and bring to a simmer for about 10 minutes.

Crock Pot Method:

Preheat a small pot over medium heat. Peel and chop your onion while it preheats. Add olive oil and onion to the pot and sauté until translucent. Peel and mince garlic, add to onions and cook till fragrant. Add the onions and garlic, along with the rest of the ingredients to the crock pot. Cover and slow cook on low 4-6 hours or on high for 2-3 hours, or until the soup is hot. Season to taste.

green chicken enchilada soup with homemade tortilla strips

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