Description
This Green Chicken Enchilada Soup is a creamy and cheesy delight perfect for a comforting meal. Made with tender shredded chicken, green enchilada sauce, creamy cheeses, and a touch of salsa verde, it offers a flavorful and hearty experience. Whether prepared in a slow cooker, Instant Pot, or on the stovetop, this soup serves 12 and is ideal for family dinners or gatherings.
Ingredients
Proteins
- 2.5 pounds boneless skinless chicken breasts or thighs
Liquids
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
Cheeses
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
Sauces and Seasonings
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Slow Cooker Preparation: In a 6-quart slow cooker, place the chicken breasts or thighs, green enchilada sauce, and chicken broth. Set to low and cook for 6 to 8 hours until the chicken is tender and easily shreddable. Remove the chicken and shred it using two forks.
- Combine Ingredients in Slow Cooker: Return the shredded chicken to the slow cooker and add the shredded Monterey Jack cheese, softened cream cheese, half and half (or heavy cream), and green salsa. Switch the slow cooker to the warm setting and stir regularly until all the cheeses melt completely and the soup is creamy.
- Season the Soup: Taste the soup and adjust seasoning by adding salt, pepper, and optional hot sauce or extra salsa to your preference.
- Instant Pot Method: Place chicken and 1 cup of broth in the Instant Pot. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes followed by a quick release. Remove the chicken and shred it.
- Sauté and Combine: Set Instant Pot to sauté on medium. Add the remaining chicken broth, shredded chicken, green enchilada sauce, and salsa verde. Heat until warmed through, then add cheeses and cream. Stir continuously until cheeses melt and the soup is creamy.
- Final Seasoning: Adjust salt, pepper, and optional hot sauce or salsa to taste before serving.
- Stovetop Method: In a large stockpot, combine chicken and chicken broth. Simmer until chicken is cooked through and can be shredded easily. Remove chicken and shred it.
- Add Remaining Ingredients: Return shredded chicken to pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Stir and heat the soup on medium low until the cheese melts and soup is warmed thoroughly.
- Season and Serve: Season with salt, pepper, and optional hot sauce or extra salsa to your taste preferences.
Notes
- You can substitute half and half with heavy cream for extra richness or with milk for a lighter version.
- Use chicken thighs for more flavor and juiciness, or breasts for leaner soup.
- If using store-bought green enchilada sauce, choose a high-quality flavorful brand for best results.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently to prevent curdling.
- Customize spice by adding jalapeños or extra hot sauce if desired.
- This soup freezes well; freeze in portions and thaw overnight in the refrigerator before reheating.
