Green Chicken Enchilada Soup
This creamy Green Chicken Enchilada Soup offers vibrant flavors and comforting warmth, perfect for cozy dinners or gatherings.
Ingredients
Main Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs Mix of breasts and thighs enhances flavor and tenderness.
- 1 can 28 oz green enchilada sauce
- 24 oz chicken broth Use homemade or high-quality broth for better flavor.
- 1 cup half and half or heavy cream Adjust for creaminess preference.
- 2 cups shredded Monterey Jack cheese Reserve some for garnishing.
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- to taste Salt and pepper
Instructions
Preparation
- Cut the chicken into large chunks.
Cooking (Slow Cooker Method)
- Layer the chicken pieces in the slow cooker.
- Pour the green enchilada sauce and chicken broth over the chicken.
- Set the slow cooker on high for about 4 hours or low for 6 to 8 hours.
- After cooking, shred the chicken in the pot and mix in half and half, cream cheese, and green salsa until smooth.
- Add the shredded Monterey Jack cheese and mix until melted; season with salt and pepper.
Cooking (Instant Pot Method)
- Sauté the chicken chunks in the Instant Pot for about 5 minutes until slightly browned.
- Add the enchilada sauce and chicken broth.
- Seal the lid and cook on high pressure for 15 minutes.
- Once done, shred the chicken and stir in half and half, cream cheese, and green salsa.
- Add Monterey Jack cheese and mix until creamy, seasoning to taste.
Serving
- Serve hot in large bowls, garnished with reserved shredded cheese, fresh cilantro, sliced avocado, and a dollop of sour cream.
- Optional: top with jalapeños for heat and serve with tortilla chips or warm corn tortillas.
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Notes
You can add bell peppers, corn, or tomatoes for extra nutrition. For a vegetarian version, substitute chicken with chickpeas or mushrooms and use vegetable broth.