Green Chicken Enchilada Soup – Creamy and Cheesy!
Get ready to indulge in a bowl of Green Chicken Enchilada Soup that’s both creamy and cheesy! This comforting dish is a delightful fusion of flavors, featuring tender chicken simmered in a rich green enchilada sauce and silky cream. Ideal for any occasion, whether it’s a family dinner or a cozy gathering, this soup is simple to prepare using your slow cooker, stovetop, or Instant Pot. Each spoonful bursts with zesty goodness from salsa verde, making it an extraordinary twist on traditional chicken soup. Perfectly paired with tortilla chips or warm bread, this recipe is sure to impress everyone at your table!
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Slow Cooker/Stovetop
- Cuisine: Mexican
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
- 4 ounces cream cheese (cubed)
- 2 cups shredded Monterey Jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare ingredients by cutting chicken into manageable pieces.
- In a slow cooker: Layer chicken at the bottom, then add enchilada sauce, chicken broth, half and half, cream cheese, salsa verde, salt, and pepper. For stovetop: Combine all ingredients in a large pot over medium heat.
- Cook: For slow cooker, cover and cook on low for 6 hours or high for 3 hours. For stovetop, bring to a simmer and cook on low heat for about 30 minutes.
- Shred cooked chicken with two forks and stir it back into the soup.
- Add shredded Monterey Jack cheese and mix until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg