Green Chicken Enchilada Soup
A creamy and zesty green chicken enchilada soup that is both satisfying and simple to prepare, perfect for any time of year.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking, Instant Pot, Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
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
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Place the chicken in your chosen cooking vessel.
- Pour in the green enchilada sauce and chicken broth.
- Season with salt and pepper to your liking.
- If using a slow cooker, set it on low for 6 hours or high for 3 hours.
- If using an Instant Pot, cook on high pressure for 12 minutes, then allow natural release.
- For the stovetop method, simmer on medium heat, covered, for about 30-40 minutes until the chicken is cooked through.
- Shred the chicken and return it to the pot.
- Add cream cheese, half and half or heavy cream, shredded cheese, and green salsa. Stir until well combined and creamy.
- Allow the soup to heat through for an additional 5-10 minutes.
- Serve hot and enjoy!
Notes
For added flavor, use chicken thighs instead of breasts and consider garnishing with fresh cilantro or avocado slices.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Find it online: https://sousviderecipe.com/green-chicken-enchilada-soup/