Green Chicken Enchilada Soup

Green Chicken Enchilada Soup

from seekinggoodeats.com
370 min

You'll love the creamy cheesy broth with green enchilada sauce, salsa verde, cheeses, and tender shredded chicken! It's easy to make in your slow cooker, stovetop, or Instant Pot - perfect for those busy nights!

Ingredients

  • 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 cup monterey jack cheese
  • 4 ounces cream cheese ((cubed and softened))
  • 4 ounces green salsa (salsa verde)
  • salt and pepper to taste

Directions

  1. 1

    In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.

  2. 2

    Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. 

  3. 3

    In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.