Description
Enjoy a rich, creamy, and cheesy Green Chicken Enchilada Soup made with tender shredded chicken, green enchilada sauce, salsa verde, and melty cheese. A perfect soup for any night of the week, made in the crockpot, Instant Pot, or on the stovetop.
Ingredients
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 (28 oz) can green enchilada sauce or homemade equivalent
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper, to taste
Instructions
1. In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6–8 hours.
2. Remove the chicken, shred it, and return it to the slow cooker.
3. Add shredded Monterey Jack cheese, cream cheese, half and half, and salsa verde. Stir until the cheeses melt and the soup is creamy.
4. Adjust seasoning with salt and pepper. Add hot sauce or more salsa to taste.
5. Serve with toppings like avocado, cilantro, green onions, or sour cream.
6. To make in an Instant Pot, add chicken and 1 cup broth. Cook on High Pressure for 8 minutes, then quick-release after 10 minutes.
7. Remove chicken, shred it, and turn Instant Pot to Saute on medium. Add remaining broth, enchilada sauce, salsa, and cheeses. Stir until melted.
8. To make on the stovetop, simmer chicken in broth until fully cooked. Shred and return to the pot. Add remaining ingredients and stir over low heat until creamy and heated through.
Notes
Toppings such as avocado, cilantro, green onions, or sour cream add extra flavor and texture to the soup.
Adjust the heat by increasing or reducing the amount of salsa verde or by adding hot sauce.
This soup stores well and can be reheated on the stove or in the microwave. Add a splash of broth or cream if it thickens after refrigeration.