Description
This rich and creamy Green Chicken Enchilada Soup is a comforting dish packed with bold flavors! Made with juicy chicken, a homemade or store-bought green enchilada sauce, and a creamy blend of cheese and spices, it’s the perfect meal to cozy up with.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Slow Cooker:
- Place chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- Remove chicken, shred, and return to the slow cooker.
- Add Monterey Jack cheese, cream cheese, half and half, and green salsa.
- Set to warm and stir until cheese is melted.
- Season with salt, pepper, and additional salsa or hot sauce to taste.
- Serve with avocado, cilantro, green onion, and sour cream.
- Instant Pot:
- Cook chicken with 1 cup of broth on high pressure for 8 minutes. Quick release after 10 minutes.
- Shred chicken and return to the pot set on sauté medium.
- Add remaining broth, enchilada sauce, and salsa. Heat until warm.
- Add cheeses and cream, stirring until melted.
- Season with salt and pepper. Serve as suggested above.
- Stovetop:
- Simmer chicken and broth in a stockpot until chicken is done.
- Shred chicken and return to pot.
- Add enchilada sauce, cream, cheeses, and salsa. Heat until warm and cheese is melted.
- Season with salt and pepper. Serve as suggested above.
Notes
- Feel free to adjust the heat level by adding more salsa verde or hot sauce.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days.
- Top with your favorite garnishes such as sliced avocado, fresh cilantro, green onions, or a dollop of sour cream.
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 560 kcal
- Sugar: 6g
- Sodium: 1,100mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 13g
- Carbohydrates: 2g
- Protein: 47g
- Cholesterol: 155mg