Description
A hearty and flavorful Green Chicken Enchilada Soup that combines creamy layers of cheese with zesty green salsa, perfect for cozy family dinners and gatherings.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe of green enchilada sauce (or a 28-ounce can of 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
- Season your chicken with salt and pepper and place it in the bottom of a slow cooker.
- Pour in the green enchilada sauce and chicken broth. Add the cubed cream cheese and green salsa.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender.
- Shred the chicken using two forks and stir in the half and half (or heavy cream) and shredded cheese. Cook for an additional 30 minutes on low for the cheese to melt.
Notes
For thicker soup, add more broth or water. Store in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg