Description
Warming Mexican-inspired green chicken enchilada soup delivers comfort and zest in one delightful bowl. Creamy, spicy, and packed with tender chicken, this soup brings authentic flavors that invite you to savor each comforting spoonful.
Ingredients
Scale
Proteins:
- 2.5 pounds boneless skinless chicken breasts or thighs
Dairy:
- 2 cups Monterey Jack cheese
- 1 cup half and half or heavy cream
- 4 ounces cream cheese, cubed and softened
Sauces and Seasonings:
- 1 recipe green enchilada sauce or a 28-ounce (794 grams) can store-bought sauce
- 24 ounces (680 grams) chicken broth
- 4 ounces (113 grams) green salsa (salsa verde)
- Salt to taste
- Pepper to taste
Instructions
- Prepare chicken in slow cooker by combining it with green enchilada sauce and chicken broth. Cook on low temperature for 6-8 hours until chicken is tender and easily falls apart.
- Extract chicken from liquid and meticulously shred using two forks, then return shredded meat back to the slow cooker.
- Incorporate Monterey Jack cheese, cream cheese, half and half, and green salsa into the mixture. Set slow cooker to warm setting and gently stir until all cheeses are completely melted and integrated.
- Enhance flavor profile by seasoning with salt and pepper. Adjust taste with additional salsa or hot sauce according to preference.
- Transfer soup to serving bowls and garnish with fresh avocado slices, chopped cilantro, thinly sliced green onions, and a dollop of sour cream.
- For instant pot method, place chicken with broth and cook under high pressure for 8 minutes. Allow natural release for 10 minutes before shredding.
- Switch instant pot to sauté mode, add remaining broth, enchilada sauce, and salsa. Heat until steaming and thoroughly combined.
- Gradually blend in cheeses and cream, stirring continuously until smooth and creamy.
- For stovetop variation, simmer chicken in broth until completely cooked through in a large stockpot.
- After shredding chicken, reintroduce to pot and mix with enchilada sauce, cream, cheeses, and salsa. Warm until ingredients are fully melted and integrated.
- Final step involves seasoning with salt and pepper, then serving with recommended garnishes.
Notes
- Customize heat levels by adjusting green salsa or adding different hot sauces to match personal spice preferences.
- Swap dairy ingredients with plant-based alternatives like vegan cheese and coconut cream for a dairy-free version.
- Cut cooking time by using pre-cooked rotisserie chicken, which adds extra flavor and reduces preparation steps.
- Enhance protein content by incorporating additional beans like black or pinto beans for more nutritional value.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker), 18 minutes (instant pot), 45 minutes (stovetop)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 326 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 105 mg