Description
This Green Chicken Enchilada Soup is a creamy, cheesy delight featuring tender shredded chicken, green enchilada sauce, salsa verde, and melty Monterey Jack cheese. Perfect for busy nights, it can be easily prepared in a slow cooker, Instant Pot, or on the stovetop, offering a comforting Mexican-inspired meal for the whole family.
Ingredients
Chicken and Broth
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
Sauces and Dairy
- 1 recipe green enchilada sauce or 28-ounce can store-bought green enchilada sauce
- 1 cup half and half or heavy cream
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
Cheese
- 2 cups shredded Monterey Jack cheese
Seasonings
- Salt and pepper to taste
Instructions
- Prepare and Cook Chicken: In your preferred cooking method (slow cooker, Instant Pot, or stovetop), combine the chicken breasts or thighs with chicken broth and green enchilada sauce. For slow cooker, cook on Low for 6 to 8 hours until chicken is tender. In the Instant Pot, cook on high pressure for 8 minutes with 1 cup broth, then allow a quick release after 10 minutes. On the stovetop, simmer the chicken in broth until cooked through and easily shredded.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks or a mixer. Set aside the shredded chicken.
- Add Remaining Ingredients and Combine: Return the shredded chicken to the cooking vessel. Add the shredded Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and the green salsa to the pot.
- Melt and Heat the Soup: For slow cooker, set to warm and stir until all cheeses melt and the soup is heated through. For Instant Pot, switch to sauté mode, add remaining broth, shredded chicken, enchilada sauce, and salsa, then heat until warm before stirring in cheeses until melted. On the stovetop, stir constantly as the soup warms to ensure cheese melts smoothly.
- Season and Adjust Flavors: Taste the soup and adjust seasoning with salt and pepper. Add hot sauce or additional salsa verde as desired for extra flavor and heat.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs yield a slightly richer flavor.
- If you prefer a thicker soup, reduce the amount of chicken broth by a half cup or more.
- Slow cooker cooking times may vary depending on the model, so check the chicken tenderness before shredding.
- Warm the cream cheese slightly in the microwave to help it incorporate smoothly into the soup.
- This soup freezes well; store in airtight containers for up to 3 months.
- Serve with fresh cilantro, tortilla chips, or sliced avocado for added texture and flavor.
