Description
Indulge in the rich, creamy goodness of Green Chicken Enchilada Soup, a perfect blend of flavors that warms the soul! This comforting dish features tender shredded chicken simmered in zesty green enchilada sauce and finished with melty Monterey Jack cheese. Whether you opt for the slow cooker, stovetop, or Instant Pot, this easy recipe is designed for busy nights and family gatherings alike. With its delightful spices and creamy texture, you’ll find it hard to resist a second bowl. Serve it with your favorite toppings like avocado slices or crunchy tortilla chips for a truly satisfying meal!
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought)
- 4 ounces salsa verde
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 24 ounces chicken broth
- Salt and pepper to taste
Instructions
- Place the chicken in your slow cooker or Instant Pot and season with salt and pepper.
- Pour in the green enchilada sauce and chicken broth; stir gently to combine.
- Cook: Slow Cooker on low for 6-8 hours or high for 3-4 hours; Instant Pot on manual high pressure for 15 minutes followed by natural release.
- Shred the cooked chicken using two forks before returning it to the pot.
- Stir in half and half, cream cheese, and shredded cheese until fully combined.
- Simmer until heated through and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: Varies based on method
- Category: Main
- Method: Slow Cooker/Stovetop/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg