Green Enchiladas Chicken Soup (Print-Friendly Version)
Tender chicken in a creamy, cheesy green enchilada broth - comfort food with Mexican flair, ready for any cooking method.
# Ingredients:
01 -
2.5 pounds boneless skinless chicken breasts or thighs
02 -
1 recipe green enchilada sauce or a 28-ounce can store-bought
03 -
24 ounces chicken broth
04 -
1 cup half and half or heavy cream
05 -
2 cups shredded Monterey Jack cheese
06 -
4 ounces cream cheese, cubed and softened
07 -
4 ounces green salsa (salsa verde)
08 -
Salt and pepper to taste
# Steps:
01 -
In a 6-quart slow cooker, combine chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
02 -
Remove chicken, shred it, and return to the slow cooker. Add Monterey Jack cheese, cream cheese, half and half, and green salsa. Switch to the Warm setting and stir until the cheeses melt.
03 -
Adjust seasoning with salt and pepper. Serve topped with avocado, cilantro, green onion, and sour cream.
04 -
Pressure-cook the chicken with 1 cup of broth on High for 8 minutes. Perform a quick release after 10 minutes and shred the chicken.
05 -
Set the pot to Sauté (medium). Add the remaining broth, shredded chicken, enchilada sauce, and salsa. Heat until warm, then mix in cheeses, half and half, and green salsa. Stir until smooth.
06 -
In a large stockpot, simmer chicken in chicken broth until fully cooked and tender. Shred the chicken.
07 -
Add shredded chicken back to the pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat gently until cheese melts and soup is warm.
# Notes & Tips:
01 -
This versatile soup can be prepared using three different methods: slow cooker, Instant Pot, or stovetop.
02 -
Garnish with additional toppings like avocado, cilantro, green onion, or sour cream for enhanced flavor.