You catch the smell through the steam vent and suddenly you are starving. There’s something about that green enchilada sauce bubbling and mixing with tender chicken that just calls to you. You spot that valve hiss and know the pressure cooker is doing its thing, working on a hearty soup that’s gonna warm you up good.
The steam cues rising smell so fresh and herby, it kinda pulls you right to the kitchen. You feel a little excitement buildup as you hear that sealing ring tighten and the pressure start to build inside the pot. It’s simple, but you remember this soup always turns out creamy and full of flavor.
When your quick release comes and you pop open the lid, the kitchen fills with this rich, cheesy aroma that feels like a big warm hug. You grab a spoon and watch the steam rise off the bowl as the tender chicken pulls apart so easy. You gotta try this soup. It’s comfort food in the best way, all creamy, cheesy, and wrapped up in your fave green salsa vibes.
The Real Reasons You Will Love This Method
- You get perfectly tender chicken every time thanks to that gentle low pressure cooking. No dry bits here.
- The enchilada sauce infuses the broth while cooking so all them green flavors get deep and tangy.
- Using the quick release means your soup is ready faster and the veggies stay a nice tender crisp.
- The cream cheese melts in smooth for a lux creamy texture without any fuss. Just soften it first, that’s key.
- Grating your own monterey jack cheese really helps it melt better and taste way fresher.
- You control the spice level easy by adding more green salsa, jalapenos, or cooling with sour cream garnish.
- The pressure cooker seals in all those rich soup aromas so your kitchen smells incredible the whole time.
Everything You Need Lined Up
- 2.5 pounds boneless skinless chicken breasts or thighs. Pick your fave, both work swell.
- 1 recipe of green enchilada sauce or a 28-ounce can if you’re short on homemade time.
- 24 ounces chicken broth. This gives the soup its good base for simmering.
- 1 cup half and half or heavy cream. This gets the soup nice and creamy.
- 2 cups shredded monterey jack cheese. Freshly grated melts better and tastes fresh.
- 4 ounces cream cheese, cubed and softened. Warm it in the microwave a little so it melts easy.
- 4 ounces green salsa (salsa verde) to punch up the brightness and spice.
- Salt and pepper to taste. Keep it simple or add more if you like.
- Optional garnishes: diced avocado, chopped green onion, sour cream, or cilantro for topping.
- Kitchen tools include a 6-quart slow cooker or pressure cooker, and a grater for cheese.
Walking Through Every Single Move
First, you add the chicken breasts or thighs into your 6-quart slow cooker or pressure cooker. Pour in that green enchilada sauce and chicken broth right over them. It’s already smelling like dinner, huh?
Next, close the lid and set the sealing ring properly. Choose low pressure and cook it for about 6 to 8 hours in the slow cooker, or if you’re using the Instant Pot, select high pressure and cook for 8 minutes with quick release after 10 minutes.
After cooking, you carefully do your quick release so you don’t miss the steam cues or the wonderful valve hiss as the pressure drops. Open the lid and remove the chicken to a plate. You feel that tender pull when you shred it with forks — all juicy and falling apart perfectly.
Set pot to saute mode medium and pour in remaining broth, shredded chicken, some more green enchilada sauce, and the green salsa. Warm it all up slowly while stirring gently.
Add the softened cream cheese cubes next so they can melt into the soup. Stir it around until you see that creamy texture starting to take over.
Now sprinkle in the monterey jack cheese and keep stirring until that cheese melts fully into the soup, adding just the right gooeyness you want.
Season with salt and pepper to your taste. You can taste now and adjust spice by adding more salsa verde or even jalapeños if you feel like it’s missing that kick.
Finally, ladle the soup into bowls and top with optional garnishes like avocado slices, green onion, cilantro, or a dollop of sour cream. Sit down, grab a spoon, and dig in.
Quick Tricks That Save Your Time
- Softening cream cheese in the microwave for a few seconds makes it melt way faster so you don’t have to wait long.
- Grate your monterey jack cheese fresh instead of using pre-shredded. It melts better and you won’t get that weird clumpy stuff.
- Use the quick release setting on your pressure cooker to speed up the cooking and get your soup hot and ready fast without overcooking veggies.
Your First Taste After the Wait
That first spoonful hits you with a creamy tang of green enchilada sauce mingling with silky cheeses and tender chicken. It’s like the perfect little bite of comfort wrapped in a bowl.
You notice how the soup holds a gentle spicy warmth from the salsa verde and maybe a little heat from jalapenos if you added them. It’s cozy but with personality, not too bland, not too wild.
The creamy texture from the half and half and cream cheese blends so good with the green sauce and melted monterey jack. It coats your tongue with richness but still feels light enough to keep eating bowl after bowl.
Making It Last All Week Long
You can totally make a big batch of this soup and store it well to enjoy all week long. First, let it cool down completely at room temperature. This keeps things safe and stops steam buildup in storage.
Store your soup in airtight containers then pop them in the fridge. It’ll keep good up to 4 days for easy reheats after busy days.
If you wanna stash leftovers longer, freezing works great. Just freeze in containers or heavy-duty bags. The cream might separate a little on thaw but just stir it back together with a splash of broth or cream when you reheat.
When you warm up your soup, use gentle heat and stir often so it stays creamy and smooth. And if it’s a bit thick, splash in more broth or water to loosen it without losing flavor.
The FAQ Section You Actually Need
- Can I use chicken thighs or breasts? Yep, either works perfect here. Thighs will be a little more juicy and tender but breasts are great too. Check similar easy healthy chicken broccoli soup for great chicken uses.
- Can I make this soup dairy-free? Totally! Swap the cream cheese for a plant-based version and use almond or coconut milk instead of half and half. It still comes out super creamy.
- What if I want it spicier? Add more green salsa, diced jalapeños, or a splash of hot sauce to turn up the heat to your liking. For other spicy meals, see Thai Sweet Chili Chicken Pressure Cooker Recipe.
- Can I add veggies? Heck yeah! Throw in mushrooms, zucchini, or sliced carrots when you add your broth to bulk up the soup.
- How do I keep cheese from clumping? Grate your own monterey jack instead of using pre-shredded. It melts nicer and won’t get the clumps.
- Is it okay to freeze this soup? Yes, just cool it all the way first then freeze in airtight containers. Cream may split but a good stir while warming solves that easy.
For more comforting soups and one-pot meals, you might want to check out our Easy Healthy Chicken Broccoli Soup, Creamy Chicken Ramen Soup, and Thai Sweet Chili Chicken recipes.
Creamy Green Enchiladas Chicken Soup
Equipment
- 1 6-quart pressure cooker or slow cooker
- 1 Cheese grater
Ingredients
Main ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs either works
- 28 ounces green enchilada sauce or 1 homemade recipe
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese freshly grated
- 4 ounces cream cheese cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
- Optional garnishes diced avocado, chopped green onion, sour cream, cilantro
Instructions
Instructions
- Add chicken and pour in enchilada sauce and broth into cooker.
- Seal lid. Cook on low pressure for 6–8 hours slow cook, or 8 mins high pressure with 10-min quick release.
- Quick release the pressure, then open and remove chicken to a plate.
- Shred the chicken with two forks.
- Set pot to sauté and return shredded chicken to broth along with more enchilada sauce and green salsa.
- Add softened cream cheese and stir until melted and creamy.
- Sprinkle in monterey jack cheese and stir until melted.
- Season soup with salt and pepper. Adjust spice with more salsa or jalapeños if desired.
- Ladle the soup into bowls.
- Top with garnishes like avocado, cilantro, green onion or sour cream.
- Serve hot and enjoy.
