Green Chicken Enchilada Soup: A Bowl of Comfort You’ll Crave
This creamy and flavorful Green Chicken Enchilada Soup is the ultimate comfort food! Made with tender shredded chicken, green enchilada sauce, Monterey Jack cheese, and a hint of salsa verde, it’s a hearty and delicious meal that’s perfect for any day of the week. Serve with avocado, cilantro, and sour cream for a complete experience!
- Prep Time: 15 minutes
- Cook Time: 8 hours (Slow Cooker) / 20 minutes (Instant Pot/Stovetop)
- Total Time: 8 hours 15 minutes (Slow Cooker) / 35 minutes (Instant Pot/Stovetop)
- Yield: 6 servings 1x
- Category: Soup / Main Course
- Method: Slow Cooker, Instant Pot, or Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
2.5 lbs boneless, skinless chicken breasts or thighs
1 recipe green enchilada sauce (or 28 oz store-bought sauce)
24 oz chicken broth
1 cup half-and-half or heavy cream
2 cups Monterey Jack cheese, shredded
4 oz cream cheese, cubed and softened
4 oz green salsa (salsa verde)
Salt and pepper to taste
Optional Toppings:
Avocado, diced
Fresh cilantro, chopped
Green onions, sliced
Sour cream
Instructions
- Slow Cooker Instructions:
- Place chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
- Cook on Low for 6-8 hours.
- Remove chicken, shred, and return to the slow cooker.
- Add Monterey Jack cheese, cream cheese, half-and-half, and green salsa.
- Set to Warm and stir until cheese is melted.
- Season with salt, pepper, and additional salsa or hot sauce to taste.
- Serve with avocado, cilantro, green onions, and sour cream.
- Instant Pot Instructions:
- Cook chicken with 1 cup of broth on High Pressure for 8 minutes. Quick release after 10 minutes.
- Shred chicken and return to the pot set on Sauté (Medium).
- Add remaining broth, enchilada sauce, and salsa. Heat until warm.
- Add cheeses and cream, stirring until melted.
- Season with salt and pepper. Serve with optional toppings.
- Stovetop Instructions:
- Simmer chicken and broth in a stockpot until chicken is cooked through.
- Shred chicken and return to the pot.
- Add enchilada sauce, cream, cheeses, and salsa. Heat until warm and cheese is melted.
- Season with salt and pepper. Serve with optional toppings.
Notes
For a spicier soup, add diced jalapeños or a dash of hot sauce.
Substitute shredded cheddar cheese for Monterey Jack if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 180mg