Description
Indulge in a comforting bowl of Green Chicken Enchilada Soup—a creamy, cheesy delight that brings the rich flavors of Mexican cuisine straight to your kitchen. This easy-to-make soup combines tender shredded chicken with zesty green enchilada sauce and salsa verde, resulting in a dish that’s both satisfying and versatile. Perfect for busy weeknights, you can whip it up in a slow cooker, stovetop, or Instant Pot. Serve it at family gatherings or enjoy it as a meal prep staple—either way, it’s sure to please everyone at the table.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 28-ounce can store-bought)
- 24 ounces chicken broth
- 1 cup half-and-half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed)
- 4 ounces salsa verde
- Salt and pepper to taste
Instructions
- Place chicken in the slow cooker or large pot; season with salt and pepper.
- Add the green enchilada sauce and chicken broth; stir to combine.
- Cook on low for 6-8 hours in a slow cooker or simmer for about 45 minutes on the stovetop.
- Shred the cooked chicken and return to the pot.
- Stir in half-and-half, cream cheese, Monterey Jack cheese, and salsa verde until creamy.
- Taste and adjust seasoning before serving hot.
- Prep Time: 10 minutes
- Cook Time: Varies based on method (3-8 hours)
- Category: Main
- Method: Slow Cooker/Stovetop/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg