Description
Green Chicken Enchilada Soup is a creamy, cheesy delight that brings warmth and comfort to any table. Bursting with flavor from green enchilada sauce and salsa verde, this easy-to-make soup is perfect for cozy dinners or gatherings. With its rich taste and versatility in cooking methods—whether you choose a slow cooker, stovetop, or Instant Pot—this dish is a go-to for busy nights when you want something hearty without the hassle. Serve it topped with fresh ingredients like cilantro or avocado for an extra burst of flavor!
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 28-ounce can green enchilada sauce
- 4 ounces green salsa (salsa verde)
- 24 ounces chicken broth
- 1 cup half-and-half or heavy cream
- 4 ounces cream cheese, softened
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Place chicken in a slow cooker or large pot and submerge in chicken broth.
- Add green enchilada sauce and salsa verde.
- For slow cooker: Cook on low for 6-8 hours or high for 3-4 hours until tender. For stovetop: Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in cream cheese until blended, then add half-and-half and Monterey Jack cheese. Mix until melted.
- Season with salt and pepper; cook on low heat for an additional 10 minutes.
- Prep Time: 10 minutes
- Cook Time: Up to 8 hours
- Category: Main
- Method: Slow Cooking/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg