Green Chicken Enchilada Soup – Creamy and Cheesy!
Indulge in the comforting flavors of our Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender shredded chicken with a vibrant green enchilada sauce and rich cheeses, creating a creamy masterpiece that warms the soul. Perfect for busy weeknights or cozy family gatherings, this recipe is both easy to prepare and packed with flavor—sure to become a family favorite. With versatile cooking options like slow cooker, stovetop, or Instant Pot, you can enjoy this creamy soup any way you prefer. Top it off with fresh garnishes for an even more delicious experience!
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker)
- Total Time: 6 hours 10 minutes
- Yield: Approximately 6 servings
- Category: Main
- Method: Slow cooking
- 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
- 4 ounces cream cheese (cubed)
- 2 cups shredded Monterey Jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Place the chicken in your slow cooker or large pot, seasoning with salt and pepper.
- Pour in the green enchilada sauce and chicken broth; stir gently.
- Cook on low for 6-8 hours (or high for 3-4 hours) if using a slow cooker or simmer over medium heat on the stovetop.
- Shred the cooked chicken with two forks and return it to the pot.
- Stir in half and half (or heavy cream) and cream cheese until creamy.
- Mix in shredded Monterey Jack cheese and salsa verde until melted.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg