Delicious Green Enchilada Chicken Soup to Savor
A creamy and cheesy green enchilada chicken soup that's rich in flavor and perfect for any occasion.
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.
Notes
Store the soup in airtight containers after cooling. Refrigerate for 3-4 days or freeze for 2-3 months. Reheat gently, adding broth or water if thickened.