Green Chicken Enchilada Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2.5 pounds boneless skinless chicken breasts or thighs
02 -
1 recipe green enchilada sauce or a 28-ounce can store-bought sauce
03 -
24 ounces chicken broth
04 -
1 cup half and half or heavy cream
→ Cheese and Flavoring
05 -
2 cups shredded Monterey Jack cheese
06 -
4 ounces cream cheese, cubed and softened
07 -
4 ounces green salsa (salsa verde)
08 -
Salt and pepper to taste
# Instructions:
01 -
In a 6-quart slow cooker, add chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred. Add the shredded chicken back to the pot along with Monterey Jack cheese, very soft cream cheese, half and half, and green salsa. Turn the slow cooker to warm and stir until the cheeses are melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
02 -
Cook chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set pot to sauté on medium, and add remaining broth, shredded chicken, green enchilada sauce, and salsa. Heat until warm. Add cheese and remaining ingredients, stirring until the cheese is melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
03 -
In a large stockpot, add chicken and broth. Simmer until chicken is done and easily pulled apart. Remove chicken and shred. Add shredded chicken, green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until warm and cheese is melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
# Notes:
01 -
This recipe makes a mild to medium spice soup. To increase spice, use additional green salsa, green chili hot sauce, or diced jalapeños.
02 -
Make sure your cream cheese is softened before adding it to the soup. To soften, remove from the package and microwave in a microwave-safe bowl on low for a few seconds at a time until very soft.
03 -
Try our homemade Green Enchilada Sauce recipe for maximum flavor.
04 -
Feel free to add vegetables like mushrooms, zucchini, bell peppers, onions, or jalapeños for extra heat. You can also include black beans, white beans, or corn for variations.