Description
This Green Chicken Enchilada Soup is a flavorful and comforting dish featuring tender chicken simmered in a zesty green enchilada sauce with creamy cheese and hints of salsa verde. Perfect for a cozy meal, this soup combines the rich flavors of Mexican-inspired ingredients with the convenience of slow cooking or pressure cooking, making it an easy and satisfying recipe for any occasion.
Ingredients
Scale
Protein
- 2.5 lbs boneless skinless chicken breasts or thighs
Liquids & Sauces
- 1 recipe green enchilada sauce (or 28 oz store-bought)
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 4 oz salsa verde
Dairy & Cheese
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese
Seasoning
- Salt and pepper to taste
Instructions
- Gather Ingredients: Collect all the necessary ingredients to have everything ready before you start cooking.
- Prepare Slow Cooker: Place the raw chicken breasts or thighs at the bottom of your slow cooker. Pour in the green enchilada sauce and chicken broth, then season with salt and pepper to taste.
- Optional Instant Pot Sauté: If using an Instant Pot instead of a slow cooker, use the sauté function to briefly brown the chicken before adding the enchilada sauce, broth, and seasonings.
- Cook the Chicken: For slow cooker, set to low and let it cook for 6-8 hours until the chicken is tender. For Instant Pot, seal and cook on high pressure for 15 minutes, then naturally release the pressure.
- Shred the Chicken: Once cooked, remove the chicken from the pot, shred it using two forks, and then return it to the soup in the pot.
- Add Cream and Cheese: Stir in the half and half (or heavy cream), shredded Monterey Jack cheese, cream cheese, and salsa verde until everything is melted and fully incorporated, creating a creamy and flavorful soup base.
- Serve Hot: Ladle the soup into bowls and enjoy with your favorite toppings such as additional cheese, sour cream, cilantro, or tortilla chips if desired.
Notes
- You can substitute chicken breasts with thighs for a juicier, more flavorful soup.
- Using store-bought green enchilada sauce saves time, but homemade sauce adds extra depth of flavor.
- Adjust the level of salsa verde according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Add fresh lime juice or chopped cilantro as garnish to brighten the flavor before serving.
