Green Chicken Enchilada Soup
A warm and comforting dish made with tender chicken in a creamy broth infused with zesty green enchilada sauce and salsa verde.
Ingredients
Main Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs Use thighs for moister meat.
- 24 ounces chicken broth Try low-sodium for less salt.
- 2 cups shredded Monterey Jack cheese Mix with pepper jack for extra flavor.
- 4 ounces cream cheese Use low-fat for a lighter version.
- 1 recipe green enchilada sauce or a 28-ounce can Store-bought can also be used.
- 4 ounces salsa verde Adds a zesty flavor to the soup.
- 1 cup half and half or heavy cream Heavy cream will result in a richer soup.
- Salt and pepper to taste Adjust according to preference.
Instructions
Cooking
- Place the chicken in a slow cooker or a large pot.
- Pour the chicken broth over the chicken, ensuring it is well covered.
- Add the green enchilada sauce and salsa verde.
- If using a slow cooker, cover and set to low for 6 hours or high for 3 hours.
- Once the chicken is cooked and tender, shred it using two forks and return to the pot.
- Stir in the half and half and cream cheese until melted and smooth.
- Season with salt and pepper according to your taste.
Serving
- Ladle the hot soup into bowls.
- Offer toppings like shredded cheese, sour cream, chopped cilantro, tortilla strips, and jalapeños on the side.
Notes
For batch cooking, store in an airtight container in the fridge for 3-4 days or freeze for longer storage. When reheating, add a splash of broth to restore creaminess.