Description

Indulge in the creamy, cheesy goodness of Green Chicken Enchilada Soup, a comforting dish that’s perfect for busy weeknights or cozy family dinners. This flavorful soup combines tender chicken, zesty green enchilada sauce, and rich cheeses for a meal that’s both satisfying and easy to prepare. Whether you use a slow cooker, stovetop, or Instant Pot, this versatile recipe allows you to enjoy a delicious homemade soup with minimal effort. Top it with fresh cilantro, avocado slices, or a dollop of sour cream for an extra touch of flavor. Easy to portion and perfect for meal prep, this soup is sure to become a favorite in your household.

Ingredients

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2.5 pounds boneless skinless chicken breasts or thighs
1 recipe green enchilada sauce (or a 28-ounce can)
24 ounces chicken broth
1 cup half and half or heavy cream
2 cups shredded Monterey Jack cheese
4 ounces cream cheese (cubed)

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Instructions

Place the chicken in your slow cooker or large pot and season with salt and pepper.
Add the green enchilada sauce and chicken broth; mix well. Stir in salsa verde.
Cook: Slow cooker on low for 6 hours or high for 3 hours; Instant Pot on high pressure for 15 minutes; stovetop simmering for 45 minutes until chicken is cooked through.
Shred chicken directly in the pot using two forks.
Stir in half and half (or heavy cream) and cream cheese until melted.
Mix in shredded Monterey Jack cheese until fully melted and creamy.
Serve hot with desired toppings.

Prep Time: 10 minutes
Cook Time: Varies by method (3 hours slow cooker/high pressure Instant Pot/45 minutes stovetop)
Category: Main
Method: Slow Cooker/Stovetop/Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 95mg