Description
A creamy and cheesy soup inspired by the flavors of green enchiladas, perfect for comforting family meals.
Ingredients
Scale
- 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 shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- If using the slow cooker, place the chicken at the bottom and cover with green enchilada sauce and chicken broth. Season with salt and pepper. Cook on low for 6-7 hours or high for 3-4 hours.
- For the Instant Pot, add the chicken, green enchilada sauce, and chicken broth. Season with salt and pepper, then seal the lid. Cook on high pressure for 12 minutes and quick release the steam.
- For the stovetop, combine chicken, green enchilada sauce, and chicken broth in a large pot. Bring to a simmer over medium heat and cook for approximately 30 minutes until chicken is tender.
- Once the chicken is cooked, shred it and return to the pot. Stir in the half and half or heavy cream, cream cheese, green salsa, and Monterey Jack cheese. Warm through until everything is melted and creamy. Adjust seasoning as needed, and enjoy.
Notes
Customize the heat by adding jalapeños or more green salsa. Garnish with fresh cilantro and lime juice for added freshness.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: green chicken enchilada soup, creamy soup, cheesy soup, comfort food, Mexican soup