Green Chicken Enchilada Soup
A creamy, flavorful, and comforting dish perfect for any occasion.
Ingredients:
- 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, shredded
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions:
Slow Cooker Method:
- Place the chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add Monterey Jack cheese, cream cheese, half and half, and green salsa.
- Set to Warm and stir until the cheese is fully melted.
- Season with salt, pepper, and additional salsa or hot sauce as desired.
- Serve with avocado, cilantro, green onion, and sour cream.
Instant Pot Method:
- Add the chicken and 1 cup of broth to the Instant Pot.
- Cook on High Pressure for 8 minutes, then allow a 10-minute quick release.
- Shred the chicken and return it to the pot.
- Set the Instant Pot to Sauté (Medium) and add the remaining broth, enchilada sauce, and salsa. Heat until warm.
- Stir in the cheeses and cream until fully melted.
- Season with salt and pepper. Serve with suggested toppings.
Stovetop Method:
- In a large stockpot, simmer the chicken and broth over medium heat until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Add the green enchilada sauce, cream, cheeses, and salsa. Stir and heat until the cheese is fully melted.
- Season with salt and pepper to taste.
- Serve hot with fresh toppings like avocado, cilantro, green onion, and sour cream.
Serving Suggestions:
This soup pairs perfectly with tortilla chips, crusty bread, or a fresh green salad. Adjust the spice level by adding more salsa verde, hot sauce, or diced jalapeños.
Enjoy this creamy, cheesy, and flavorful soup with your loved ones!
