Green Chicken Enchilada Soup – Creamy and Cheesy!
Indulge in a warm, comforting bowl of Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful dish combines tender chicken, zesty green enchilada sauce, and melty cheese for a soul-soothing experience that’s perfect for busy weeknights or cozy gatherings. With just a few simple ingredients and easy preparation steps, you can whip up this family-friendly meal in no time. Whether served on its own or paired with your favorite sides, this creamy soup is sure to become a go-to recipe. Plus, it’s versatile and can be easily adapted to suit your tastes—making it the ultimate comfort food!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow Cooking/Pressure Cooking
- 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)
- Salt and pepper to taste
Instructions
- Place chicken in a slow cooker or Instant Pot.
- Add green enchilada sauce, chicken broth, and salsa verde; stir to combine.
- Secure lid and cook: slow cooker on low for 6-8 hours or Instant Pot on high pressure for 15 minutes.
- Shred cooked chicken and return it to the pot.
- Stir in cream cheese, half and half, and shredded cheese until melted.
- Season with salt and pepper; serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg