Description
This creamy and cheesy Green Chicken Enchilada Soup is a comforting Mexican-inspired dish featuring tender shredded chicken simmered in green enchilada sauce and chicken broth, enriched with creamy cheeses and salsa verde. Perfect for busy nights, it can be made in a slow cooker, Instant Pot, or on the stovetop for versatile, easy preparation.
Ingredients
Protein
- 2.5 pounds boneless skinless chicken breasts or thighs
Liquids
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
Cheeses
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese (cubed and softened)
Sauces & Seasonings
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Slow Cooker Preparation: In a 6-quart slow cooker, place the chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours until the chicken is tender and shreds easily. Remove the chicken and shred it using two forks.
- Combine Ingredients in Slow Cooker: Return the shredded chicken to the slow cooker and add the shredded monterey jack cheese, softened cream cheese, half and half, and green salsa. Set the slow cooker to warm and stir gently until the cheeses melt and the soup is creamy.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Add hot sauce or additional salsa verde if desired for extra flavor. Serve warm.
- Instant Pot Option: Place the chicken in the Instant Pot with 1 cup of chicken broth and cook on high pressure for 8 minutes. Allow a natural release for 10 minutes, then perform a quick release. Remove and shred the chicken. Set the pot to sauté on medium, add the remaining broth, shredded chicken, green enchilada sauce, and salsa verde. Heat until warm. Stir in both cheeses and half and half until melted and incorporated. Adjust seasoning to taste.
- Stovetop Preparation: In a large stockpot, combine chicken and chicken broth and simmer until the chicken is cooked through and easy to shred, about 20-30 minutes. Remove and shred the chicken. Return the shredded chicken to the pot with green enchilada sauce, half and half or cream, shredded jack cheese, cream cheese, and salsa verde. Stir over medium heat until the soup is heated through and cheeses have melted. Season with salt and pepper and add hot sauce or more salsa verde if desired before serving.
Notes
- This soup can be made with either chicken breasts or thighs depending on your preference; thighs will add more richness.
- For a lighter version, substitute half and half with milk, but the soup will be less creamy.
- Use homemade green enchilada sauce for a fresher taste or a good quality store-bought version for convenience.
- The soup can be thickened by adding a cornstarch slurry if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Serve with tortilla chips, sour cream, chopped cilantro, or avocado slices for extra texture and flavor.
