Description
Indulge in the creamy goodness of Green Chicken Enchilada Soup, a delightful dish perfect for busy weeknights and cozy family dinners. Bursting with flavor from green enchilada sauce and salsa verde, this soup features tender shredded chicken and melty cheese, creating a comforting bowl that’s sure to please everyone. With minimal prep time and the flexibility to cook it in a slow cooker, stovetop, or Instant Pot, you’ll have a hearty meal ready in no time. Top it with fresh cilantro, avocado, or a dollop of sour cream for an extra touch that elevates this already irresistible recipe.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- 1 recipe green enchilada sauce (or a 28-ounce can)
- 4 ounces salsa verde
- 1 cup half and half or heavy cream
- Salt and pepper to taste
Instructions
- Place chicken in slow cooker or pot; cover with chicken broth.
- Add green enchilada sauce and salsa verde; stir gently.
- Cook on low for about 6 hours or high for 3 hours until chicken is tender.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in half and half (or heavy cream) and cream cheese until combined.
- Season with salt and pepper to taste; serve warm.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker)
- Category: Main
- Method: Slow Cooker/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg