Description
This Creamy Green Enchiladas Chicken Soup is a comforting and flavorful dish featuring tender shredded chicken simmered in a vibrant green enchilada sauce blended with creamy cheeses and salsa verde. Perfect for easy weeknight meals, it can be made in a slow cooker, Instant Pot, or stovetop, offering versatility without sacrificing rich, cheesy goodness.
Ingredients
Chicken and Base
- 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
Creamy Components
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
Flavor Enhancers
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Add the chicken breasts or thighs to your chosen cooking vessel along with the green enchilada sauce and chicken broth. Depending on your method, cook the chicken until tender—Slow Cooker on Low for 6 to 8 hours; Instant Pot on high pressure for 8 minutes followed by a 10-minute natural release; or stovetop by simmering until cooked through and shreddable.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks or your preferred method until pulled apart into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot. Add half and half or heavy cream, shredded Monterey Jack cheese, softened cream cheese, and green salsa. Stir well to combine.
- Melt Cheese and Heat Soup: For Slow Cooker, switch to Warm setting and stir until the cheeses melt. For Instant Pot, use the sauté function on medium and heat the mixture until warm and cheese is melted. On stovetop, keep the pot over low-medium heat and stir until the soup is warmed through and cheese fully melted.
- Adjust Seasoning: Taste the soup and season with salt and pepper as desired. Optionally, add hot sauce or extra salsa verde to increase spice or flavor intensity.
Notes
- If using store-bought green enchilada sauce, be sure to check the ingredient list for preferred flavor and spice level.
- Softening the cream cheese before adding will help it melt smoothly into the soup.
- This soup can be garnished with fresh cilantro, diced avocado, tortilla strips, or lime wedges for added texture and brightness.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a thicker soup, reduce chicken broth slightly or add a slurry of cornstarch and water at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours (slow cooker) / 20 minutes total (Instant Pot including prep and release) / 45 minutes (stovetop)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
