Description
Enjoy this creamy green enchilada chicken soup, a simple and delicious meal perfect for any night. This recipe is designed for ease, making it a favorite for busy weeknights or relaxed weekends. It’s a comforting bowl that brings together zesty enchilada flavors and a rich, creamy texture.
Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can of green enchilada sauce
- 24 oz chicken broth
- 1 cup half-and-half or heavy whipping cream
- 2 cups Monterey Jack cheese, shredded
- 4 oz cream cheese, cubed (room temperature)
- 4 oz green salsa (salsa verde)
- Salt and pepper, to taste
- Optional toppings: sliced avocado, chopped cilantro, sliced green onions, sour cream, crispy tortilla strips
Instructions
- In a Crock Pot, add the chicken, green enchilada sauce, and chicken broth.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.
- About 30 minutes before serving, remove and shred the chicken with two forks; return it to the Crock Pot.
- Stir in the Monterey Jack cheese, cream cheese, half-and-half, and salsa verde.
- Continue stirring until all cheeses are fully melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with optional toppings like avocado, cilantro, green onions, sour cream, and crispy tortilla strips.
Notes
- Ensure cream cheese is at room temperature for smoother blending.
- Adjust seasoning to your preference.
- For a thicker soup, reduce the amount of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American