Green Chicken Enchilada Soup – Creamy and Cheesy! Recipe
This Green Chicken Enchilada Soup is a creamy and cheesy delight that will warm you up from the inside out. Packed with tender chicken, flavorful green enchilada sauce, and a blend of cheeses, this soup is a comforting and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Soup:
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Slow Cooker Instructions: In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours. Shred chicken, then add cheeses, cream, and salsa. Stir until melted.
- Instant Pot Instructions: Cook chicken with broth on high pressure for 8 minutes. Shred chicken, then add remaining ingredients. Stir until cheese is melted.
- Stovetop Instructions: Simmer chicken in broth until done. Shred chicken, then add remaining ingredients. Heat until cheese is melted.
Notes
- You can customize the level of spiciness by adjusting the amount of green salsa or adding hot sauce.
- This soup freezes well, making it perfect for meal prep or leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
