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Green Chicken Enchilada Soup

Green Chicken Enchilada Soup
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A viral, creamy soup featuring tender shredded chicken in rich broth with zesty green enchilada sauce, Monterey Jack cheese, and salsa verde. High-protein and low-carb.

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 and softened
  • 4 ounces green salsa (salsa verde)
  • Salt and pepper to taste
  • Optional garnish: avocado, cilantro, green onion, sour cream

Instructions

  1. In 6-quart slow cooker, add chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours until tender and easily shreds.
  2. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to pot.
  3. Add Jack cheese, very soft cream cheese, half and half, and green salsa. Turn slow cooker to warm and stir until cheeses are completely melted.
  4. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
  5. For Instant Pot: Cook chicken on high pressure with 1 cup broth for 8 minutes. Quick release after 10 minutes, shred chicken, set to sauté, add remaining ingredients and heat until warm. Add cheeses and stir until melted.
  6. For stovetop: Simmer chicken in broth until done, about 20-25 minutes. Remove and shred. Add enchilada sauce, then stir in cream, cheeses, and salsa over low heat until melted.

Notes

  • Recipe makes mild to medium spice soup. Add jalapeños or hot sauce for more heat.
  • Cream cheese must be very soft before adding to prevent lumps. Microwave if needed.
  • Freshly grated cheese melts smoother than pre-shredded.
  • Can freeze for up to 3 months without cream. Add cream after reheating.
  • Can use rotisserie chicken to save time. Add 3-4 cups shredded meat.

Nutrition

Find it online: https://www.benefitiany.com/green-chicken-enchilada-soup-recipe/