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Green Chicken Enchilada Soup

A creamy and cheesy soup that warms the soul with tender chicken, green salsa, and a rich blend of cheeses, perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds boneless skinless chicken breasts or thighs Tender and juicy, serves as the perfect base for the soup.
  • 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce) Infuses soup with vibrant green flavors.
  • 24 ounces chicken broth Rich and aromatic broth.
  • 1 cup half and half or heavy cream Adds a creamy element.
  • 2 cups shredded Monterey Jack cheese Elevates the dish and adds depth.
  • 4 ounces cream cheese (cubed and softened) Enriches the soup.
  • 4 ounces green salsa (salsa verde) Adds freshness and tang.
  • to taste salt and pepper Essential for elevating flavors.

Method
 

For the Slow Cooker
  1. In a 6-quart slow cooker, combine the chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours until chicken is tender.
  2. Remove the chicken and shred it using two forks.
Combining Ingredients
  1. Add shredded chicken back to the slow cooker with Monterey Jack cheese, warmed cream cheese, half and half, and green salsa.
  2. Stir until everything melds together and cheese melts.
Final Seasoning
  1. Taste the soup and adjust seasoning with salt and pepper. Add hot sauce or extra salsa for more heat, if desired.
Instant Pot Instructions
  1. Cook chicken on high pressure with 1 cup broth for 8 minutes. Quick release pressure after 10 minutes and then shred chicken.
  2. Set pot to sauté on medium, add remaining broth, shredded chicken, green enchilada sauce, and salsa. Heat until warmed through, then stir in cheese and remaining ingredients until melted.
Stockpot Method
  1. Add chicken and broth to a large stockpot. Simmer until chicken is cooked and shreds easily.
  2. Remove chicken, shred, and add back with enchilada sauce, half and half, cheese, and salsa. Heat until warm and cheese is melted.
Final Touch
  1. Taste and adjust seasoning before serving.

Notes

Consider adding fresh cilantro or avocado on top before serving. You can also mix in corn or black beans for added texture and nutrition.