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Creamy Green Enchiladas Chicken Soup

Creamy Green Enchiladas Chicken Soup

Enjoy this creamy green enchiladas chicken soup made with green enchilada sauce, salsa verde, and tender shredded chicken.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup Recipes
Cuisine Mexican
Servings 12 servings
Calories 346 kcal

Equipment

  • slow cooker
  • Instant Pot
  • stockpot

Ingredients
  

  • 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 and softened - warm in the microwave if needed
  • 4 ounces green salsa salsa verde
  • salt to taste
  • pepper to taste

Instructions
 

Slow Cooker Instructions

  • In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth.
  • Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred.
  • Add the shredded chicken back to the pot along with, jack cheese, very soft cream cheese, half and half, and green salsa to the slow cooker. Turn the slow cooker to warm and stir until the cheeses are melted.
  • Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.

Instant Pot Instructions

  • Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
  • Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted.
  • Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.

Stovetop Instructions

  • In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
  • Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
  • Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.

Notes

This recipe makes a mild to medium spice soup. To add spice, use additional green salsa or a green chili hot sauce or diced jalapenos. Ensure your cream cheese is softened before adding it to the soup. Serve topped with avocado, cilantro, green onions, and sour cream.

Nutrition

Serving: 1cupCalories: 346kcalCarbohydrates: 7gProtein: 39gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 130mgSodium: 962mgFiber: 1gSugar: 4g
Keyword chicken soup, Creamy Green Enchiladas Chicken Soup, enchilada soup, green salsa, Instant Pot, slow cooker
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