Green Enchiladas Chicken Soup (Print Version)
# Ingredients:
→ Protein
01 -
2.5 pounds boneless skinless chicken breasts or thighs
→ Sauce Base
02 -
1 recipe green enchilada sauce or 28-ounce can store-bought
03 -
24 ounces chicken broth
04 -
4 ounces green salsa (salsa verde)
→ Dairy
05 -
1 cup half and half or heavy cream
06 -
2 cups shredded Monterey Jack cheese
07 -
4 ounces cream cheese, cubed and softened
→ Seasonings
08 -
Salt and pepper to taste
# Instructions:
01 -
In a 6-quart slow cooker, combine chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
02 -
Remove chicken, shred it, and return to the slow cooker. Add Monterey Jack cheese, cream cheese, half and half, and green salsa. Switch to the Warm setting and stir until the cheeses melt.
03 -
Adjust seasoning with salt and pepper. Serve topped with avocado, cilantro, green onion, and sour cream.
04 -
Pressure-cook the chicken with 1 cup of broth on High for 8 minutes. Perform a quick release after 10 minutes and shred the chicken.
05 -
Set the pot to Sauté (medium). Add the remaining broth, shredded chicken, enchilada sauce, and salsa. Heat until warm, then mix in cheeses, half and half, and green salsa. Stir until smooth.
06 -
In a large stockpot, simmer chicken in chicken broth until fully cooked and tender. Shred the chicken.
07 -
Add shredded chicken back to the pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat gently until cheese melts and soup is warm.
# Notes:
01 -
This soup can be served with additional toppings like diced avocado, fresh cilantro, sliced green onions, sour cream, or extra hot sauce.
02 -
For a thicker consistency, allow the soup to simmer uncovered for 10-15 minutes after adding the dairy components.