Green Chicken Enchilada Soup – Creamy and Cheesy!
Indulge in the comforting flavors of Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful soup combines tender chicken with a zesty green enchilada sauce, creamy cheese, and a hint of spice, creating a dish that warms both the heart and soul. Perfect for busy weeknights or cozy family gatherings, this versatile recipe can be easily prepared in a slow cooker, on the stovetop, or in an Instant Pot. Enjoy it topped with fresh cilantro and avocado slices for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 12 1x
- Category: Dinner
- Method: Slow Cooker/Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Place the chicken in your slow cooker or large pot. Season with salt and pepper.
- Add chicken broth and green enchilada sauce; mix well.
- Cook on low for 6-8 hours (slow cooker) or simmer for 30-40 minutes (stovetop).
- Shred the cooked chicken and return it to the pot.
- Stir in half and half, cream cheese, shredded cheese, and salsa verde until melted.
- Adjust seasoning as needed; let simmer on low for an additional 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 100mg