Description
A creamy, comforting chicken enchilada soup made with green enchilada sauce, Monterey Jack, cream cheese, and tender shredded chicken.
Ingredients
Scale
- 2 1/2 lbs boneless, skinless chicken breasts or thighs
- 28 oz green enchilada sauce
- 3 cups chicken broth
- 1 cup half-and-half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, softened and cubed
- 1/2 cup green salsa (salsa verde)
- Salt and pepper, to taste
Instructions
- Place the chicken, enchilada sauce, and broth in the slow cooker. Cook on low for 6–8 hours.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the Monterey Jack cheese, cream cheese, half-and-half, and green salsa. Warm until melted and creamy.
- Add the chicken and broth to the Instant Pot. Cook on high pressure for 8 minutes, then quick release.
- Shred the chicken and return it to the pot. Switch to sauté mode.
- Stir in the enchilada sauce, cheeses, half-and-half, and salsa verde until smooth.
- Combine the chicken and broth in a pot. Simmer until cooked through, then shred.
- Return chicken to the pot with enchilada sauce, cheeses, half-and-half, and salsa verde.
- Warm on medium-low until the soup thickens.
Notes
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker / Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg