Description
A creamy and cheesy green chicken enchilada soup that’s quick and easy to make, perfect for busy weeknights and family gatherings.
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)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Start by placing the chicken in your chosen cooking vessel.
- Pour in the green enchilada sauce and chicken broth.
- Season with salt and pepper to your liking.
- For the slow cooker, set it on low for 6 hours or high for 3 hours.
- If using an Instant Pot, cook on high pressure for 12 minutes, then allow natural release.
- For the stovetop, simmer on medium heat, covered, for about 30-40 minutes until the chicken is cooked through.
- Shred the chicken and return it to the pot.
- Add cream cheese, half and half or heavy cream, shredded cheese, and green salsa. Stir until well combined and creamy.
- Allow the soup to heat through for an additional 5-10 minutes.
- Serve hot and enjoy!
Notes
For an extra kick, consider roasting your chicken beforehand or adding jalapeños.
