Green Chicken Enchilada Soup
A delightful and comforting soup combining tender chicken, creamy textures, and zesty green enchilada sauce, perfect for chilly days or cozy gatherings.
Ingredients
For the soup
- 2.5 pounds boneless skinless chicken breasts or thighs Thighs provide richer flavor and moisture.
- 24 ounces chicken broth
- 2 cups shredded Monterey Jack cheese For topping and creamy texture.
- 4 ounces cream cheese
- 1 recipe green enchilada sauce or a 28-ounce can Homemade or store-bought options work.
- 4 ounces salsa verde Can add extra kick.
- 1 cup half and half or heavy cream For creaminess.
- Salt and pepper to taste Adjust seasoning before serving.
Instructions
Preparation
- Place the chicken in a slow cooker or a large pot.
- Pour the chicken broth over the chicken, ensuring it's fully covered.
- Add the green enchilada sauce and salsa verde; stir to combine.
- Cover and let cook on low for about 6 hours or high for 3 hours.
Shredding Chicken
- Once cooked, remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot to soak up the flavors.
Adding Creamy Ingredients
- Stir in the half and half and cream cheese until melted and well incorporated.
- Taste and adjust seasoning with salt and pepper.
Serving
- Ladle the soup into bowls and offer toppings on the side.
- Encourage guests to personalize their bowls with toppings of their choice.
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Notes
For added depth, sauté onions and garlic before adding chicken to the pot. Experiment with different proteins and vegetables for variations.