Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup Recipe

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 Monterey Jack cheese, shredded
• 4 ounces cream cheese, cubed and softened
• 4 ounces green salsa (salsa verde)
• Salt and pepper to taste

Slow Cooker Instructions:

1. Cook the Chicken
   In a 6-quart slow cooker, add the chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on low for 6 to 8 hours until the chicken is tender.
2. Shred the Chicken
   Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
3. Add the Dairy and Salsa
   Add the Monterey Jack cheese, cream cheese, half and half, and green salsa to the slow cooker. Stir everything together until the cheeses are fully melted and the soup is creamy.
4. Season and Serve
   Adjust the seasoning with salt and pepper to taste. Serve hot and top with your favorite garnishes such as avocado, cilantro, green onions, and sour cream.

Instant Pot Instructions:

1. Cook the Chicken
   In your Instant Pot, cook the chicken on high pressure with 1 cup of chicken broth for 8 minutes. Allow the pressure to release naturally for 10 minutes before doing a quick release.
2. Shred the Chicken
   Remove the chicken and shred it. Set the Instant Pot to sauté on medium heat.
3. Combine Ingredients
   Add the remaining chicken broth, shredded chicken, green enchilada sauce, and green salsa to the pot. Stir and heat until everything is warmed through.
4. Make it Creamy
   Add the Monterey Jack cheese, cream cheese, and half and half. Stir until the cheese is fully melted and the soup is creamy. Taste and season with salt and pepper.
5. Serve
   Serve hot with your favorite toppings for an extra burst of flavor.

Stovetop Instructions:

1. Cook the Chicken
   In a large stockpot, add the chicken and chicken broth. Simmer over medium heat until the chicken is cooked through and can easily be shredded, about 15-20 minutes. Remove the chicken and shred it.
2. Make the Soup
   Return the shredded chicken to the pot. Add the green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Stir and heat the soup until it is warm and the cheese has melted completely, about 10-15 minutes.
3. Season and Serve
   Taste and adjust seasoning with salt and pepper as needed. Serve with additional green salsa, hot sauce, sour cream, or any of your favorite toppings.

Recipe Notes:

• Customizing the Spice Level: The level of spice in this soup can easily be adjusted by using a milder or spicier green enchilada sauce and salsa verde. Add more hot sauce or diced jalapeños if you prefer extra heat.
• Garnishing Ideas: This soup is delicious with toppings like diced avocado, fresh cilantro, sliced green onions, crushed tortilla chips, or a dollop of sour cream for added creaminess.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Information:

• Prep Time: 10 minutes
• Cook Time: 6-8 hours (slow cooker), 25 minutes (Instant Pot), or 30 minutes (stovetop)
• Total Time: 30 minutes to 8 hours depending on method
• Calories: 350 per serving
• Servings: 6 servings

This Green Enchiladas Chicken Soup is a comforting and creamy dish that’s bursting with Southwestern flavors. Whether you choose to make it in a slow cooker, Instant Pot, or on the stovetop, it’s an easy and satisfying meal that the whole family will love. Perfect for cozy nights in, this soup is sure to warm you up and bring comfort to your table!