Description
A creamy, cheesy green chicken enchilada soup made with green enchilada sauce, salsa verde, and tender shredded chicken. This comforting dish is easily prepared in a slow cooker, Instant Pot, or on the stovetop.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese (microbial-rennet)
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- salt and pepper to taste
Instructions
- Step: In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth.
- Step: Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds.
- Step: Remove chicken from the pot, shred it, and return it to the slow cooker.
- Step: Stir in the jack cheese, softened cream cheese, half and half, and green salsa.
- Step: Turn the slow cooker to warm and stir until the cheeses are fully melted.
- Step: Adjust seasoning with salt and pepper to taste.
Notes
For the best melt, grate your own Monterey Jack cheese. Ensure cream cheese is very soft before adding to avoid clumps. You can customize the soup by adding diced green chiles, corn, or black beans.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 346 kcal
- Sugar: 4 g
- Sodium: 962 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 130 mg
Keywords: green enchilada chicken soup, creamy chicken soup, slow cooker recipes, instant pot soup, Mexican-inspired soup