Green Chicken Enchilada Soup – Creamy and Cheesy!
Dive into the comforting flavors of Green Chicken Enchilada Soup – Creamy and Cheesy! This rich, hearty soup combines tender shredded chicken with a velvety base of green enchilada sauce and ample cheese. Perfect for busy weeknights or cozy family gatherings, this dish is both satisfying and easy to prepare. With versatile cooking methods available—slow cooker, stovetop, or Instant Pot—this recipe adapts to your schedule. Top with fresh cilantro, avocado slices, or a squeeze of lime for an extra burst of flavor. Enjoy a delicious bowl that promises to please even the pickiest eaters!
- Prep Time: 10 minutes
- Cook Time: Varies by method (6 hours slow cooker; 15 minutes Instant Pot; 45 minutes stovetop)
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Slow Cooker/Stovetop/Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 28-ounce can green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese
- 4 ounces salsa verde
Instructions
- Place chicken in your chosen cooking vessel (slow cooker, large pot, or Instant Pot).
- Add chicken broth and green enchilada sauce; mix well.
- Cook: Slow cooker on low for 6 hours; Instant Pot on high pressure for 15 minutes; stovetop until boiling then simmer for 45 minutes.
- Shred the cooked chicken using two forks.
- Stir in half and half, cream cheese, shredded cheese, and salsa verde until well combined.
- Season with salt and pepper; let it simmer for an additional 10–15 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 810mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg