Green Chicken Enchilada Soup – Creamy and Cheesy
Experience the comforting flavors of our Green Chicken Enchilada Soup, a creamy and cheesy delight that brings together tender chicken, rich green enchilada sauce, and melted Monterey Jack cheese. This dish is perfect for busy weeknights or cozy family dinners, offering a satisfying meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: Variable (6-8 hours slow cooker; 20 minutes Instant Pot)
- Total Time: 0 hours
- Yield: Approximately 12 servings 1x
- Category: Main
- Method: Slow Cooker / Instant Pot
- Cuisine: Mexican
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 4 ounces cream cheese (cubed and softened)
- 2 cups shredded Monterey Jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Gather all ingredients and ensure chicken is thawed.
- For slow cooker: Place chicken in the slow cooker, add all other ingredients, stir gently to combine. Cook on low for 6-8 hours.
- For Instant Pot: Add all ingredients, secure lid, and pressure cook on high for 20 minutes.
- Once cooked, shred the chicken with two forks and return to the soup.
- Stir in shredded cheese until melted through.
- Serve warm with desired toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg