Green Chicken Enchilada Soup
This comforting green chicken enchilada soup captures the zesty flavors of traditional enchiladas in a hearty and creamy bowl, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- 1 recipe green enchilada sauce (or a 28-ounce can)
- 4 ounces salsa verde
- 1 cup half and half or heavy cream
- to taste salt and pepper
Instructions
Preparation
- Place the chicken in a slow cooker or a large pot.
- Pour the chicken broth over the chicken, ensuring it’s fully covered.
- Add the green enchilada sauce and salsa verde. Stir gently to combine.
Cooking
- Cover the pot. If using a slow cooker, set it to low and cook for about 6 hours, or on high for 3 hours.
- Once cooked, carefully remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot.
- Add in the half and half (or heavy cream) and cream cheese. Stir until the cream cheese is melted and the mixture is creamy.
- Taste and season with salt and pepper according to preference.
Serving
- Ladle the soup into bowls and top with shredded Monterey Jack cheese, sour cream, chopped cilantro, tortilla strips, or jalapeños as desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a thicker soup, mix in a cornstarch slurry toward the end of cooking. This soup can be prepared a day in advance and reheated. It stores well in the refrigerator for up to 3-4 days, or can be frozen for 2-3 months.