Green Chicken Enchilada Soup – Creamy and Cheesy!
If you’re seeking a heartwarming dish that brings comfort and joy, look no further than this Green Chicken Enchilada Soup – Creamy and Cheesy! This delightful recipe features tender shredded chicken enveloped in a rich, velvety green sauce topped with gooey cheese. It’s perfect for busy weeknights or gatherings, effortlessly prepared in a slow cooker, stovetop, or Instant Pot. With its creamy texture and delicious flavor, it’s bound to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 28 ounces green enchilada sauce (homemade or store-bought)
- 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
- Prepare your ingredients by chopping any vegetables you wish to add and cubing the cream cheese.
- In a slow cooker, combine chicken and chicken broth; cook on low for 6-8 hours or high for 3-4 hours until tender.
- Shred the cooked chicken directly in the pot using two forks.
- Stir in enchilada sauce, half-and-half, cream cheese, shredded cheese, and salsa verde until well combined.
- Season with salt and pepper; let simmer on low for an additional 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg