Description
Indulge in a bowl of Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender chicken, a creamy broth, and the zesty kick of green enchilada sauce, making it the perfect meal for any occasion. Whether you’re enjoying a cozy family dinner or hosting friends, this easy-to-make soup is sure to impress with its rich flavors and comforting texture. Cooking methods include slow cooker, stovetop, or Instant Pot, allowing for flexibility based on your schedule. Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor!
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 28 ounces green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey jack cheese
- 4 ounces cream cheese (cubed)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare all ingredients; cube cream cheese if needed.
- In your cooking vessel (slow cooker, stovetop, or Instant Pot), combine chicken, green enchilada sauce, chicken broth, half and half, cream cheese, and green salsa. Stir well.
- Cook: Slow Cooker: Cover and cook on low for 6 hours or high for 3 hours. Stovetop: Bring to a boil over medium heat; reduce to low and simmer for about 30 minutes. Instant Pot: Seal lid; cook on manual high pressure for 15 minutes; allow natural release.
- Shred cooked chicken using two forks; return it to the pot and mix well.
- Serve hot in bowls with optional garnishes.
- Prep Time: 15 minutes
- Cook Time: Varies by method
- Category: Main
- Method: Slow Cooker/Stovetop/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg