Description
Indulge in the rich flavors of Green Chicken Enchilada Soup, a creamy and cheesy delight that’s perfect for any occasion. This comforting dish features tender shredded chicken simmered in a luscious green enchilada sauce, complemented by melty Monterey Jack cheese and a hint of salsa verde. Ideal for busy weeknights, this recipe can be prepared effortlessly using a slow cooker, Instant Pot, or stovetop method. Whether you’re hosting friends or enjoying a cozy family dinner, this crowd-pleasing soup is sure to become a favorite.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 28-ounce can store-bought)
- 24 ounces chicken broth
- 1 cup half-and-half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by gathering everything needed.
- For slow cooker: Add chicken, enchilada sauce, and broth; cook on low for 6-8 hours until tender. Shred chicken and mix in cheeses and salsa; warm until melted.
- For Instant Pot: Place chicken and broth; cook on high pressure for 8 minutes. Shred chicken, add remaining ingredients, and stir until heated through.
- For stovetop: Simmer chicken in broth until cooked; shred it and mix with other ingredients in a pot until warmed.
- Prep Time: 10 minutes
- Cook Time: Varies by method (6 hours slow cooker / 20 minutes Instant Pot / approx. 30 minutes stovetop)
- Category: Main
- Method: Slow Cooker/Instant Pot/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg