Green Chicken Enchilada Soup – Creamy and Cheesy
Indulge in a warm bowl of Green Chicken Enchilada Soup – Creamy and Cheesy! This comforting dish combines tender shredded chicken with a luscious blend of creamy cheese, green enchilada sauce, and flavorful salsa verde. Perfect for busy weeknights, this soup can be effortlessly prepared in your slow cooker, Instant Pot, or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: Varies by method (3–6 hours)
- Total Time: 0 hours
- Yield: Serves approximately 12 people 1x
- Category: Dinner
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 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
- 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
- Prepare your ingredients by measuring out the chicken broth, cheeses, and sauces.
- Choose your cooking method:
- – Slow Cooker: Place chicken in the bottom of the cooker. Add all other ingredients, stir gently to combine. Cook on low for 6 hours or high for 3 hours.
- – Instant Pot: Combine all ingredients in the pot. Seal lid and cook on high pressure for 15 minutes.
- – Stovetop: In a large pot over medium heat, combine all ingredients and simmer while stirring occasionally for about 30 minutes.
- Once cooked, shred the chicken using two forks and return it to the soup base. Stir well before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg