Description
This creamy, cheesy, and tangy green chicken enchilada soup is an easy weeknight dinner that warms you up and satisfies your comfort food cravings.
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
- Add chicken, green enchilada sauce, chicken broth, and salsa verde to the slow cooker. Season lightly with salt and pepper. Turn the slow cooker to low and let it cook for 4 to 6 hours.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and add cream cheese and half and half. Stir until smooth.
- Stir in monterey jack cheese until melted and silky. Adjust seasoning and serve with your favorite toppings.
Notes
This soup keeps well for 3 to 4 days in the fridge and can be frozen for later. Feel free to customize the toppings or cheese.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: chicken soup, enchilada soup, Mexican comfort food