Green Chicken Enchilada Soup
A comforting and delicious soup packed with tender chicken, zesty green enchilada sauce, and creamy Monterey Jack cheese, perfect for chilly days.
Ingredients
Main Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs Either option can be used.
- 28 oz green enchilada sauce Can use one recipe or a canned version.
- 24 oz chicken broth Feel free to use homemade or store-bought.
- 1 cup half and half or heavy cream Either will work for a creamy texture.
- 2 cups shredded Monterey Jack cheese Reserve some for topping.
- 4 oz cream cheese, cubed and softened Allows for easy melting into the soup.
- 4 oz green salsa (salsa verde) Adds depth of flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Slow Cooker Method
- Prepare the chicken by cutting it into large chunks.
- Layer the chicken in a slow cooker and pour the green enchilada sauce and chicken broth over it.
- Cook on high for about 240 minutes or on low for 360 minutes.
- Once cooked, shred the chicken and return it to the soup.
- Stir in half and half or cream, cream cheese, and green salsa until combined.
- Add the shredded Monterey Jack cheese and stir until melted.
- Season with salt and pepper to taste.
Instant Pot Method
- Prepare the chicken by cutting it into chunks.
- Use the sauté function on the Instant Pot and lightly brown the chicken pieces.
- Pour in the green enchilada sauce and chicken broth, stirring to combine.
- Seal the Instant Pot lid and pressure cook on high for 15 minutes.
- Allow the pressure to release naturally for about 10 minutes.
- Shred the chicken and stir in half and half or cream, cream cheese, and salsa verde.
- Mix in the shredded Monterey Jack cheese until melted.
- Season with salt and pepper according to your taste.
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Notes
Consider garnishing with fresh toppings like chopped cilantro and diced avocado. Serve with tortilla chips or warm tortillas for dipping.