Green Enchilada Chicken Soup
Indulge in the creamy, flavorful essence of our Green Enchilada Chicken Soup - a delightful mix of green enchilada sauce, salsa verde, melted cheeses, and succulent shredded chicken. This easy-to-make recipe is perfectly suited for any cooking method, ensuring a comforting and savory experience on even the busiest of nights. Topped with avocado, cilantro, or sour cream, each spoonful is a dive into creamy bliss.
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.