Green Chicken Enchilada Soup – Creamy and Cheesy!
Indulge in the comforting flavors of Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender chicken, zesty green enchilada sauce, and rich cream cheese for a satisfyingly creamy texture. With its bold flavors, this soup is perfect for cozy family meals, meal prep, or entertaining friends. Whether you choose to prepare it in a slow cooker, on the stovetop, or in an Instant Pot, it seamlessly fits into your busy lifestyle while delivering a warm bowl of deliciousness. Serve it with your favorite toppings for an extra burst of flavor!
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 1 hour (stovetop)
- Total Time: 0 hours
- Yield: Approximately 12 servings 1x
- Category: Soup
- Method: Slow cooking, stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 28 ounces green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed)
- 4 ounces green salsa (salsa verde)
Instructions
- Place raw chicken in the slow cooker or large pot; season with salt and pepper.
- Pour in chicken broth and green enchilada sauce; stir to combine.
- Cook on low for 6 hours (or high for 3 hours) if using a slow cooker; simmer for about 1 hour on the stovetop until chicken is cooked through.
- Shred the chicken using two forks, then return it to the pot.
- Stir in half and half (or heavy cream), cream cheese, shredded Monterey Jack cheese, and salsa verde until melted and combined.
- Taste and adjust seasoning if needed; serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg