Warm up with a bowl of this delicious Green Enchiladas Chicken Soup, a perfect blend of Mexican flavors in a comforting, creamy soup. Whether you’re using a slow cooker or an Instant Pot, this recipe is easy to prepare and delivers a hearty, satisfying meal. With tender chicken, tangy green enchilada sauce, and rich, creamy cheeses, this soup is ideal for chilly evenings or when you’re craving a comforting, flavorful dish. Top it with your favorite garnishes like avocado, cilantro, or tortilla strips for a complete meal.
Ingredients:
- 2.5 pounds of chicken breasts or thighs, with the skin and bones removed
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese, shredded
- 4 ounces of softened cream cheese, cut into small cubes
- 4 ounces green salsa (salsa verde)
- Salt and pepper, to taste
Instructions:
Slow Cooker Method:
- Prepare the Chicken:
- Place the chicken breasts or thighs in the bottom of your slow cooker.
- Add the Liquids:
- Pour the green enchilada sauce, chicken broth, and green salsa (salsa verde) over the chicken. Stir to combine the ingredients.
- Cook:
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add Creamy Ingredients:
- Stir in the half and half or heavy cream, shredded Monterey Jack cheese, and cubed cream cheese. Continue cooking on low for an additional 30 minutes, or until the cheese is melted and the soup is creamy and smooth.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup hot, garnished with your favorite toppings like avocado slices, cilantro, or tortilla strips.
Instant Pot Method:
- Prepare the Chicken:
- Place the chicken breasts or thighs in the Instant Pot.
- Add the Liquids:
- Pour the green enchilada sauce, chicken broth, and green salsa (salsa verde) over the chicken. Stir to combine the ingredients.
- Cook:
- Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
- Shred the Chicken:
- Open the Instant Pot and remove the chicken. Shred it using two forks, then return the shredded chicken to the Instant Pot.
- Add Creamy Ingredients:
- Set the Instant Pot to sauté mode on low. Stir in the half and half or heavy cream, shredded Monterey Jack cheese, and cubed cream cheese. Cook, stirring constantly, until the cheese is melted and the soup is creamy.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings like avocado slices, cilantro, or tortilla strips.
Conclusion:
This Green Enchiladas Chicken Soup is the ultimate comfort food, combining the rich flavors of green enchilada sauce with creamy cheeses and tender chicken. Whether made in a slow cooker or Instant Pot, this soup is easy to prepare and perfect for a cozy dinner at home. Customize it with your favorite toppings and enjoy the warmth and flavor of this delicious, hearty soup.