Green Chicken Enchilada Soup
Green Chicken Enchilada Soup
Ingredients:
2.5 Pounds boneless skinless chicken breasts or thighs
1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
24 ounces chicken broth
1 cup half and half or heavy cream
2 cup monterey jack cheese
4 ounces cream cheese (cubed and softened)
4 ounces green salsa (salsa verde)
salt and pepper to taste
Instructions:
Slow Cooker Instructions:
Step 1:
In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth.
Cook on Low 6 to 8 hours.
Step 2:
Remove chicken and shred.
Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
Turn slow cooker to warm and stir until cheeses are melted.
Add hot sauce or additional salsa to taste.
Step 3:
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
Instant Pot Instructions:
Step 1:
Cook your chicken on high pressure with 1 cup of broth for 8 minutes.
Do a quick release after 10 minutes.
Remove chicken and shred.
Step 2:
Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
Add cheese and remaining ingredients.
Stir until cheese is melted.
Season with salt and pepper if needed.
Stovetop Instructions:
Step 1:
In a large stockpot, add chicken and broth.
Simmer until chicken is done and can easily be pulled apart.
Remove chicken and shred.
Step 2:
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot.
Stir and heat soup until it is warm and the cheese is melted.
Season with salt and pepper if needed.
Serve with additional green salsa, hot sauce, and sour cream on the side.
Enjoy!
Green Chicken Enchilada Soup is a delightful twist on traditional soup recipes that combines the flavorful profile of enchiladas with a hearty, creamy base. The primary ingredient, boneless skinless chicken breasts or thighs, provides not only protein but also absorbs the rich flavors of the green enchilada sauce, which can be either homemade or store-bought. The combination of chicken broth, half-and-half or heavy cream, and cream cheese ensures a creamy texture that enhances the soup's overall luxurious feel. For those who love a bit of spice, adding green salsa (salsa verde) invigorates the recipe, giving it that authentic taste uniquely associated with Mexican cuisine. Additionally, Monterey Jack cheese, known for its melt-in-your-mouth quality, complements the other ingredients beautifully. This soup is incredibly versatile as it can be prepared using a slow cooker, Instant Pot, or conventional stovetop methods, making it accessible for all cooking levels. A highlight of this recipe is its adaptability. Not just limited to chicken, you can substitute proteins; shredded beef or veggies can also work wonderfully. Topping the soup with avocado, cilantro, green onion, or sour cream adds a fresh and vibrant touch. Perfect for meal prep, this Green Chicken Enchilada Soup can be made in larger batches and frozen for those busy weeknights. Whether you're looking to warm up or impress guests, this recipe is sure to be a crowd-pleaser!
