Description
Savor hearty green chicken enchilada soup that brings Mexican comfort right to your kitchen. Creamy, zesty flavors dance with tender chicken and green chiles, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2.5 pounds (1.13 kilograms) boneless, skinless chicken breasts or thighs
- 2 cups Monterey Jack cheese, shredded
- 4 ounces (113 grams) cream cheese, cubed and softened
Liquid and Sauce Ingredients:
- 1 recipe green enchilada sauce (or 28 ounces (794 grams) store-bought sauce)
- 24 ounces (680 grams) chicken broth
- 1 cup half-and-half or heavy cream
- 4 ounces (113 grams) green salsa (salsa verde)
Garnishes and Seasonings:
- Salt to taste
- Pepper to taste
- 1 avocado, diced
- Fresh cilantro, chopped
- Green onions, sliced
- Sour cream
Instructions
Slow Cooker Instructions:
- Combine raw chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker, ensuring chicken is fully submerged.
- Cook on Low temperature for 6-8 hours until chicken becomes tender and easily shredded.
- Carefully remove chicken from slow cooker and shred using two forks, then return shredded meat back to the cooking liquid.
- Incorporate Monterey Jack cheese, cream cheese, half-and-half, and green salsa into the slow cooker.
- Switch slow cooker to Warm setting and continuously stir until all cheeses completely melt and blend into a smooth consistency.
- Adjust seasoning with salt, pepper, and additional salsa or hot sauce according to personal preference.
- Garnish with fresh diced avocado, chopped cilantro, sliced green onions, and a dollop of sour cream before serving.
Instant Pot Instructions:
- Place chicken and 1 cup of broth in Instant Pot, cooking on High Pressure for 8 minutes.
- Allow natural pressure release for 10 minutes, then manually release remaining pressure.
- Extract chicken and shred thoroughly using two forks.
- Return shredded chicken to Instant Pot, activating Saute mode on Medium heat.
- Pour remaining broth, enchilada sauce, and salsa into pot, heating until warm.
- Gradually add cheeses and cream, stirring continuously until completely melted and integrated.
- Season with salt and pepper, then serve with optional toppings.
Stovetop Instructions:
- Pour broth into large stockpot and gently simmer chicken until fully cooked through.
- Remove chicken, shred completely, and return meat to stockpot.
- Mix in green enchilada sauce, cream, cheeses, and salsa.
- Heat mixture on medium-low, stirring frequently until cheese melts and soup reaches desired temperature.
- Season with salt and pepper to enhance flavors.
- Serve hot with optional garnishes like avocado, cilantro, green onions, and sour cream.
Notes
- Customize Spice Levels by adjusting the amount of green salsa or adding hot sauce for a personalized heat profile that suits your taste buds.
- Swap Dairy for Dietary Needs by using lactose-free cheese, coconut cream, or plant-based alternatives to make the soup friendly for different dietary restrictions.
- Boost Nutrition by adding extra vegetables like diced bell peppers, corn, or spinach during the cooking process to increase the soup’s nutritional value and texture.
- Meal Prep Friendly recipe can be stored in airtight containers for up to 4 days in the refrigerator, making it perfect for quick lunches or dinner leftovers.
- Prep Time: 15 minutes (Slow Cooker), 10 minutes (Instant Pot), 10 minutes (Stovetop)
- Cook Time: 8 hours (Slow Cooker), 20 minutes (Instant Pot), 40 minutes (Stovetop)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 405 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg