Embrace the rich and comforting flavors of our Green Enchilada Chicken Soup! A delectable blend of creamy broth, tangy green enchilada sauce, vibrant salsa verde, sumptuous cheeses, and tender shredded chicken, this soup is a culinary delight.
Whether you’re looking to cozy up on a chilly evening or seeking a fuss-free meal for your busy schedule, this versatile recipe is perfect for the slow cooker, stovetop, or Instant Pot.
Dive into the creamy, cheesy goodness of this soup and discover a new weeknight favorite that promises both ease and indulgence.
How to Prepare Green Enchilada Chicken Soup
Slow Cooker Method:
- Combine and Cook: In a 6-quart slow cooker, place the chicken along with the green enchilada sauce and chicken broth. Set to cook on Low for 6 to 8 hours.
- Shred and Melt: Once cooked, remove the chicken to shred it. Return the shredded chicken to the slow cooker with jack cheese, cream cheese, half and half, and green salsa. Switch to the warm setting and stir until the cheeses have melted. Adjust the seasoning with hot sauce or additional salsa as per your taste.
Instant Pot Method:
- Pressure Cook Chicken: With 1 cup of broth, cook the chicken on high pressure for 8 minutes. After 10 minutes, perform a quick release, then shred the chicken.
- Saute and Melt: Set the pot to sauté on medium. Add the remaining broth, shredded chicken, green enchilada sauce, and salsa. Once warm, incorporate the cheese and the rest of the ingredients, stirring until the cheese melts. Season with salt and pepper as needed.
Stovetop Method:
- Simmer Chicken: In a large stockpot, simmer the chicken in broth until it’s fully cooked and easy to shred. Remove and shred the chicken.
- Combine and Heat: To the pot, add the shredded chicken back along with the enchilada sauce, half and half, jack cheese, cream cheese, and green salsa. Heat the soup, stirring occasionally, until warm and the cheese has melted. Season with salt and pepper to your liking.
Green Enchilada Chicken Soup
Ingredients
- 2.5 Pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cup monterey jack cheese
- 4 ounces cream cheese
- 4 ounces green salsa
- salt and pepper
Instructions
Slow Cooker Preparation:
- Layer Ingredients: Place chicken breasts or thighs in a 6-quart slow cooker. Pour green enchilada sauce and chicken broth over the chicken. Cook on the Low setting for 6 to 8 hours to ensure the chicken is thoroughly cooked and tender.
- Shred and Integrate: After cooking, remove the chicken to shred it. Add the shredded chicken back into the slow cooker, along with jack cheese, cream cheese (cubed and softened), half and half, and green salsa. Switch the slow cooker to the warm setting, stirring the mixture until all cheeses have melted and blended into the soup. Customize the flavor with additional hot sauce or salsa verde, according to taste.
Instant Pot Preparation:
- Pressure Cook Chicken: Place chicken with 1 cup of chicken broth in the Instant Pot. Secure the lid and set the pot to cook on high pressure for 8 minutes. After cooking, allow a 10-minute natural release, then perform a quick release for any remaining pressure. Remove the chicken, shred it, and set aside.
- Combine and Melt: Switch the Instant Pot to the sauté setting on medium. Add the remaining chicken broth, shredded chicken, green enchilada sauce, salsa verde, stirring to combine. Once the mixture is warm, blend in the monterey jack cheese, cream cheese, and half and half. Continue to stir until all the cheese has melted into a smooth consistency. Season with salt and pepper to enhance the flavors as needed.
Stovetop Preparation:
- Simmer Chicken: In a large stockpot, add chicken and chicken broth. Bring to a simmer and cook until the chicken is fully cooked and can be easily shredded. Remove the chicken from the pot, shred it, and then return the shredded chicken to the pot.
- Melt and Merge: To the pot with shredded chicken, add green enchilada sauce, half and half, jack cheese, cream cheese (cubed and softened), and green salsa. Stir the mixture over medium heat until the soup becomes warm and all the cheese has melted into the broth, achieving a creamy consistency. Season with salt and pepper to suit your taste preferences.
How to Store Green Enchilada Chicken Soup
Green Enchilada Chicken Soup can be stored effectively to enjoy later. Allow the soup to cool to room temperature before transferring it into airtight containers. It can be refrigerated for up to 3-4 days or frozen for up to 2-3 months. When ready to serve, reheat the soup gently on the stove, adding a little broth or water if the soup has thickened during storage. Avoid boiling to preserve the creamy texture of the soup.
