Description
Indulge in the comforting warmth of Green Chicken Enchilada Soup, a delightful blend of creamy cheese, tender chicken, and zesty green enchilada sauce. This quick and easy recipe is perfect for busy weeknights when you crave something satisfying yet simple to prepare. With its rich flavors, this soup serves as an impressive meal for family gatherings or a cozy lunch for one. Customize it with your favorite toppings like avocado, cilantro, and crispy tortilla strips to elevate every spoonful. Enjoy this hearty dish that promises to become a staple in your home.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 28-ounce can store-bought)
- 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
- Place chicken in a slow cooker or large pot. Season with salt and pepper.
- Pour in the green enchilada sauce and chicken broth, stirring gently.
- For slow cooking, cover and cook on low for about 6 hours; for stovetop, bring to a boil then simmer for 30 minutes.
- Shred the cooked chicken with two forks before returning it to the soup.
- Stir in half-and-half or cream, cream cheese, and Monterey Jack cheese until melted.
- Add salsa verde and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 1150mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg