PREP TIME: 10 MINS | COOK TIME: 6 HRS | TOTAL TIME: 6 HRS 10 MINS | YIELD: 12 servings
This is one of my most prized recipes. Easily make this in a slow cooker, Instant Pot, or stovetop. And enjoy a creamy broth of green enchilada sauce, salsa verde, cheeses, and tender shredded chicken whenever with this easy recipe.
Ingredients
1 c. half and a half or heavy cream
1 recipe Seeking Good Eats Green Enchilada Sauce or 1 (28 ounces) can of green enchilada sauce
2.5 pounds boneless, skinless chicken breasts or thighs
2 c. Monterey jack cheese
24 ounces of chicken broth
4 ounces cream cheese, cubed at room temperature (or softened)
salt and pepper to taste
4 ounces green salsa (Salsa Verde)
How to make Green Enchiladas Chicken Soup
Slow Cooker:
Step 1: Add the chicken breast or thighs to a 6-quart slow cooker along with the green enchilada sauce, and chicken broth. Set to cook for 6 to 8 hours on low.
Step 2: Once done, take the chicken from the slow cooker and shred. Return the shredded chicken to the slow cooker and add the jack cheese, cream cheese, half and half, and green salsa. Set the slow cooker to warm and stir until the cheeses have melted. Next, add the hot sauce and extra salsa.
Step 3: Top with avocado, cilantro, green onion, and sour cream. Serve right away. Enjoy!
Instant Pot:
Step 1: In your Instant Pot, add the chicken and pour in 1 c broth. Set to cook for 8 minutes on high pressure. Then, do a quick release of pressure for 8 minutes.
Step 2: Take the chicken from the pot and shred it.
Step 3: While the pot is on saute medium, pour in the rest of the broth and add the shredded chicken, green enchilada sauce, and salsa. Heat until warm, then add the cheese and the rest of the ingredients. Stir well until the cheese has melted. If needed, season with salt and pepper.
Stovetop:
Step 1: Add the chicken and broth to a large stockpot. Simmer until the chicken is pull-apart tender. Then, take the chicken out of the pot and shred it.
Step 2: Return the shredded chicken to the pot and add the enchilada sauce, half and half, jack cheese, cream cheese, and green salsa. Stir and heat until the soup is warmed through and the cheese has melted. If needed, season with salt and pepper.
Step 3: Serve the green enchilada chicken soup right away with extra green salsa, hot sauce, and sour cream on the side. Enjoy!
Notes:
1. This soup is mild to medium spice. If you want more kick, add green salsa, green chili hot sauce, or diced jalapenos.
2. Before adding the cream cheese to the soup, make sure that is it softened.
3. You can add diced vegetables such as mushrooms, zucchini, bell peppers, or onion to the soup. If you prefer more heat, add jalapeno pepper. If desired, you can even add black beans, white beans, or corn.
Nutrition Facts:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 346 | TOTAL FAT: 17g | SATURATED FAT: 9g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 130mg | SODIUM: 962mg | CARBOHYDRATES: 7g | NET CARBOHYDRATES: 6g | FIBER: 1g | SUGAR: 4g | PROTEIN: 39g
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