Description
Indulge in the comforting warmth of Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender chicken with a luscious, cheesy sauce and zesty green enchilada flavors. Perfect for family dinners or cozy nights, this versatile recipe can be prepared in a slow cooker, stovetop, or Instant Pot. Serve it hot, topped with creamy avocado and fresh cilantro for an extra burst of flavor. Easy to make and satisfying to eat, this soup is sure to become a staple at your table.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 4 ounces cream cheese (cubed)
- 28-ounce can green enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop chicken if desired.
- In your cooking vessel, combine chicken broth and green enchilada sauce; add chicken and season with salt and pepper.
- Cook on low for 6-8 hours in a slow cooker or high for 3-4 hours. For Instant Pot, set manual high pressure for 15 minutes.
- Shred cooked chicken with forks and return it to the pot.
- Stir in half and half or heavy cream, cream cheese, and Monterey Jack cheese until melted.
- Mix in salsa verde; adjust seasoning as needed.
- Serve hot, garnished with avocado slices or cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker) / 15 minutes (Instant Pot)
- Category: Dinner
- Method: Slow Cooker/Instant Pot/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 105mg