Description
A cozy and comforting green chicken enchilada soup, perfect for family dinners and meal prep.
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
- Place chicken in the slow cooker, and pour in chicken broth and green enchilada sauce. Cook on low for 6-8 hours or high for 4 hours.
- Shred chicken with two forks and add cream cheese, half and half, green salsa, and cheese. Stir until well combined, and cook on low for an additional 30 minutes until creamy.
- For Instant Pot: Add the chicken, chicken broth, and green enchilada sauce to the pot. Seal the lid and cook on high pressure for 12 minutes. Allow a natural release for 10 minutes before manually releasing the rest. Shred the chicken and add cream cheese, half and half, green salsa, and cheese; stir until creamy.
- For Stovetop: In a large pot, combine chicken, broth, and green enchilada sauce. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove chicken, shred it, and return to the pot. Stir in cream cheese, half and half, green salsa, and cheese until melted and combined.
Notes
For a spicy kick, add diced jalapeños or chili powder. Refrigerate leftovers for up to 5 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg