Description
A warm, comforting bowl full of tangy green sauce, tender chicken, and melting cheese. This recipe blends classic enchilada flavors into a delicious soup.
Ingredients
Scale
- 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: Place the chicken in the slow cooker. Pour the green enchilada sauce, chicken broth, and green salsa over the chicken. Season with salt and pepper. Cook on low for 6–8 hours or high for 3–4 hours. Remove the chicken, shred, and return to the cooker. Stir in half and half, cream cheese, and Monterey Jack cheese. Cover and cook 10–15 minutes until smooth.
- Instant Pot: Add chicken, enchilada sauce, chicken broth, and green salsa to the Instant Pot. Season with salt and pepper. Cook on high pressure for 12–15 minutes. Let pressure release naturally for 10 minutes, then quick release the rest. Shred chicken, set to Sauté, and stir in half and half, cream cheese, and Monterey Jack cheese until smooth.
- Stovetop: Place chicken, enchilada sauce, chicken broth, and green salsa in a large pot. Season with salt and pepper. Simmer over medium heat for 20–25 minutes. Shred chicken, return to pot, and stir in half and half, cream cheese, and Monterey Jack cheese until creamy.
Notes
Serve hot topped with cilantro, lime, avocado, or red onion. Add tortilla strips or chips for crunch. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking, Pressure Cooking, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg