Green Chicken Enchilada Soup – Creamy and Cheesy
Indulge in the comforting flavors of our Green Chicken Enchilada Soup – Creamy and Cheesy! This hearty dish combines tender chicken with a rich blend of green enchilada sauce, zesty salsa verde, and gooey Monterey Jack cheese. Ideal for busy weeknights or cozy family gatherings, this soup is versatile enough to be made in a slow cooker, stovetop, or Instant Pot. With just a handful of ingredients and minimal prep time, you can enjoy a delicious meal that warms the soul. Perfectly creamy and packed with flavor, this soup is sure to become a favorite.
- Prep Time: 10 minutes
- Cook Time: Varies by method (slow cooker or stovetop)
- Total Time: 0 hours
- Yield: Serves approximately 6 portions 1x
- Category: Main
- 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
- 4 ounces cream cheese (cubed)
- 2 cups shredded Monterey Jack cheese
- 4 ounces salsa verde
- Salt and pepper to taste
Instructions
- Gather all ingredients, ensuring chicken is thawed and cream cheese is cubed.
- In your slow cooker or pot, add the chicken, green enchilada sauce, broth, and half-and-half. Mix well.
- For slow cooking: Cover and cook on low for 6-8 hours or high for 4 hours until chicken is tender. For stovetop: Bring to a boil; then reduce heat and simmer for about 45 minutes.
- Shred cooked chicken with two forks and return it to the soup.
- Stir in Monterey Jack cheese, cream cheese, and salsa verde until combined.
- Season with salt and pepper to taste; simmer for an additional 10 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 120mg