Description
Green Chicken Enchilada Soup – Creamy and Cheesy! is the ultimate comfort food for any occasion. This delightful dish brings together tender chicken, rich green enchilada sauce, and a luscious blend of cheeses to create a creamy, satisfying soup that will warm your heart and soul. Whether you’re hosting a family dinner or enjoying a cozy night in, this easy-to-make soup is sure to please everyone at the table. With quick prep time and versatile cooking methods—including slow cooker, stovetop, or Instant Pot—it’s perfect for busy weeknights or meal prepping. Elevate your dining experience by serving it topped with fresh ingredients like cilantro and avocado or pairing it with crunchy tortilla chips.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 28-ounce can)
- 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 green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Gather all ingredients.
- For slow cooker: Place chicken, green enchilada sauce, chicken broth, salt, and pepper in the cooker. Cook on low for 6 hours or high for 3 hours.
- For stovetop: Combine all ingredients in a pot over medium heat and simmer until chicken is cooked.
- For Instant Pot: Add all ingredients, seal lid, and cook on manual high pressure for 15 minutes.
- Shred cooked chicken with forks and return to the pot.
- Stir in cream cheese until melted, followed by half-and-half and salsa verde.
- Adjust seasoning as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: Varies based on method
- Category: Soup
- Method: Slow Cooker/Stovetop/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg