Description
Indulge in the rich, creamy delight of Green Chicken Enchilada Soup – Creamy and Cheesy! This comforting dish is packed with tender shredded chicken, a blend of flavorful green enchilada sauce, and melty Monterey Jack cheese, making it perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 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
- 4 ounces cream cheese (cubed and softened)
- 2 cups shredded Monterey Jack cheese
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare all ingredients by measuring out broths and sauces.
- In your chosen cooking method, place chicken at the bottom of the pot. Pour in enchilada sauce and chicken broth. Cook on low for 6–8 hours or high for 4 hours.
- Once cooked, remove chicken and shred using two forks.
- Return shredded chicken to the pot and stir in half-and-half and cream cheese until melted. Gradually add Monterey Jack cheese until fully combined.
- Incorporate green salsa, season with salt and pepper, then serve hot.
- Prep Time: 10 minutes
- Cook Time: Varies based on method (4–8 hours)
- Category: Main
- Method: Slow cooking/Insta Pot/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 90mg