Creamy Green Enchilada Chicken Soup
This creamy green enchilada chicken soup is a nutritious, flavorful dish that's perfect for meal prep or busy weeknights. It's packed with protein and can be made using a slow cooker, Instant Pot, or stovetop.
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or 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 (warm in the microwave if needed)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Slow Cooker: Add chicken, enchilada sauce, and broth to a 6-quart slow cooker. Cook on Low for 6-8 hours. Shred the chicken, return it to the pot, and add the cheeses, cream, and salsa. Stir until smooth and creamy. Adjust seasoning with salt and pepper.
- Instant Pot: Pressure cook chicken with 1 cup of broth for 8 minutes. Quick release after 10 minutes. Shred chicken, then set to sauté mode and add remaining ingredients until smooth. Season to taste.
- Stovetop: Simmer chicken in a large pot with broth until tender. Shred, then add all ingredients, stirring until creamy and warmed through. Adjust seasoning to taste.