Description
Indulge in the warmth of this creamy Green Chicken Enchilada Soup, a delightful dish that effortlessly combines tender shredded chicken, zesty green enchilada sauce, and melty cheese. Whether you opt for the slow cooker, stovetop, or Instant Pot, this recipe guarantees a comforting meal ready to impress your family or guests. With just 10 minutes of prep time, you can savor rich flavors after a busy day. Perfect for gatherings or cozy nights in, this soup is not just a meal; it’s like a warm hug on chilly evenings.
Ingredients
Scale
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 28 oz store-bought)
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese
- 4 oz salsa verde
- Salt and pepper to taste
Instructions
- Gather all ingredients.
- In a slow cooker, place the chicken at the bottom and pour in the enchilada sauce and broth. Season with salt and pepper.
- For the Instant Pot, sauté the chicken briefly before adding other ingredients.
- Cook on low for 6-8 hours (slow cooker) or high pressure for 15 minutes (Instant Pot).
- Shred cooked chicken and return to the pot.
- Stir in cream and both cheeses until melted.
- Serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: Approx. 6 hours (slow cooker) / 15 minutes (Instant Pot)
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg