Green enchilada chicken soup is a creamy, flavorful dish that warms your soul. It’s quick and easy, making it perfect for busy weeknights. This comforting soup combines tender chicken with tangy green enchilada sauce, creamy cheeses, and rich broth, creating a family-friendly meal everyone will love.
Table of Contents
How to Prepare Green Enchilada Chicken Soup
Slow Cooker Method
For the slow cooker method, start by placing 2.5 pounds of boneless skinless chicken breasts or thighs in a 6-quart slow cooker. Pour your homemade or store-bought green enchilada sauce and 24 ounces of chicken broth over the chicken. Cook on Low for 6 to 8 hours. Once cooked, shred the chicken and return it to the slow cooker. Then, add 2 cups of Monterey jack cheese, 4 ounces of cream cheese (cubed and softened), 1 cup of half and half, and 4 ounces of green salsa. Switch to warm and stir until the cheeses melt. Adjust seasoning with hot sauce or salsa as desired.
Instant Pot Method
If you’re short on time, the Instant Pot method is a lifesaver. Combine the chicken with 1 cup of chicken broth in the Instant Pot. Cook on high pressure for 8 minutes, then let it naturally release for 10 minutes. Shred the chicken and set the pot to sauté on medium. Add the remaining chicken broth, shredded chicken, green enchilada sauce, and salsa. Stir until warm, then mix in the Monterey jack cheese, cream cheese, and half and half. Stir until the cheese melts, seasoning with salt and pepper to taste.
Stovetop Method
For a stovetop version, simmer the chicken in chicken broth until fully cooked. Remove and shred the chicken, then return it to the pot. Add green enchilada sauce, half and half, jack cheese, cream cheese (cubed and softened), and green salsa. Heat over medium, stirring until warm and the cheese melts. Don’t forget to season with salt and pepper!
Green Enchilada Chicken Soup Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey jack cheese
- 4 ounces cream cheese
- 4 ounces green salsa
- Salt and pepper
How to Store Green Enchilada Chicken Soup
To store your delicious green enchilada chicken soup, let it cool to room temperature, then transfer it to airtight containers. It can be refrigerated for 3-4 days or frozen for 2-3 months. When reheating, do so gently on the stove, adding broth or water if it thickens. Avoid boiling to keep that creamy texture intact.
FAQs
Related Recipes to try
Conclusion
This green enchilada chicken soup is a delightful blend of flavors and textures that your family will adore. It’s easy to prepare and perfect for any day of the week. If you’re looking for more inspiration, check out some delicious recipes on Pinterest. Happy cooking!
Delicious Green Enchilada Chicken Soup to Savor
Equipment
- slow cooker
- Instant Pot
- large stockpot
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey jack cheese
- 4 ounces cream cheese
- 4 ounces green salsa
- Salt and pepper
Instructions
Slow Cooker Method
- Place chicken in a slow cooker, pour green enchilada sauce and chicken broth over it, and cook on Low for 6 to 8 hours.
- Shred the chicken, add cheeses and half and half, stir until melted, and season to taste.
Instant Pot Method
- Combine chicken with broth in the Instant Pot, cook on high pressure for 8 minutes, then shred.
- Add remaining broth, enchilada sauce, and salsa, stir in cheeses, and season to taste.
Stovetop Method
- Simmer chicken in broth until cooked, then shred.
- Return chicken to pot, add remaining ingredients, heat until cheese melts, and season to taste.
