Green Chicken Enchilada Soup – Creamy and Cheesy
Indulge in a warm bowl of Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender chicken, creamy textures, and the vibrant flavors of green enchilada sauce, making it perfect for cozy dinners or gatherings. Whether prepared in a slow cooker, stovetop, or Instant Pot, this soup is not only easy to make but also a crowd-pleaser. It’s packed with cheesy goodness and can be customized with your favorite toppings for an extra touch. Enjoy a comforting meal that’s sure to satisfy your cravings!
- Prep Time: 15 minutes
- Cook Time: Varies based on method
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Slow cooker, stovetop, Instant Pot
- Cuisine: Mexican
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 4 ounces cream cheese (cubed)
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought)
- 4 ounces green salsa (salsa verde)
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Prepare your chicken by placing it into your slow cooker or Instant Pot. Pour in the chicken broth and season with salt and pepper.
- Add the green enchilada sauce, green salsa, half and half or heavy cream, and cubed cream cheese.
- Cook: For slow cooker, cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender. For Instant Pot, seal the lid and cook on manual high pressure for 15 minutes; allow natural release.
- Once cooked, shred the chicken with two forks and return it to the soup.
- Stir in shredded Monterey Jack cheese until melted; adjust seasoning if needed.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 470
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 115mg