Green enchilada chicken soup is a creamy, comforting dish that’s perfect for quick family dinners. With its rich flavors and tender chicken, it’s healthy, satisfying, and kid-approved. You’ll love how quickly it comes together!
Table of Contents
How to Prepare Green Enchilada Chicken Soup
Slow Cooker Method
To start with the slow cooker method, place 2.5 pounds of boneless, skinless chicken breasts or thighs in a 6-quart slow cooker. Pour your homemade or store-bought green enchilada sauce and 24 ounces of chicken broth over the chicken. Cook on Low for 6 to 8 hours until the chicken is tender. Once it’s cooked, remove the chicken, shred it, and return it to the slow cooker. Add in 2 cups of Monterey Jack cheese, 4 ounces of cream cheese, 1 cup of half and half, and 4 ounces of green salsa. Switch to the warm setting and stir until the cheeses melt. Adjust seasoning with hot sauce or additional salsa as desired.
Instant Pot Method
If you’re short on time, the Instant Pot method is a game changer. Add the chicken and 1 cup of chicken broth to the pot. Cook on high pressure for 8 minutes. After a 10-minute natural release, perform a quick release. Shred the chicken and set it aside. Set the pot to sauté on medium, then add the remaining broth, shredded chicken, green enchilada sauce, and salsa. Stir to combine and once warm, mix in the Monterey Jack cheese, cream cheese, and half and half, stirring until melted. Season with salt and pepper for extra flavor.
Stovetop Method
The stovetop method is straightforward and just as delicious. In a large stockpot, simmer the chicken in chicken broth until fully cooked and easy to shred. Remove the chicken and shred it before returning it to the pot. Add the green enchilada sauce, half and half, jack cheese, cream cheese, and green salsa. Heat over medium, stirring until warm and the cheese has melted beautifully. Finish by seasoning with salt and pepper to taste.
Green Enchilada Chicken Soup Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey jack cheese
- 4 ounces cream cheese
- 4 ounces green salsa
- Salt and pepper to taste
How to Store Green Enchilada Chicken Soup
To store your delicious soup, allow it to cool completely before placing it in airtight containers. You can keep it refrigerated for 3-4 days or freeze it for 2-3 months. When ready to enjoy, reheat gently on the stove, adding broth or water if it thickens, but avoid boiling to maintain that creamy texture.
FAQs
What ingredients do I need for green enchilada chicken soup?
You need boneless chicken, green enchilada sauce, chicken broth, half and half or cream, Monterey Jack cheese, cream cheese, green salsa, salt, and pepper.
How long does it take to cook green enchilada chicken soup?
The cooking time varies: 6-8 hours in a slow cooker, 8 minutes in an Instant Pot, or until the chicken is cooked on the stovetop.
Can I make green enchilada chicken soup in a slow cooker?
Yes, the slow cooker method is perfect for this recipe and will make your chicken incredibly tender.
Is green enchilada chicken soup healthy?
Yes, it’s a nutritious option, packed with protein from chicken and vitamins from green enchilada sauce.
What can I serve with green enchilada chicken soup?
Serve it with tortilla chips, avocado slices, or a side salad for a complete meal.
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Conclusion
Green enchilada chicken soup is not only a comforting dish but also a versatile one, perfect for any time of the year. It’s an excellent choice for meal prep, making your busy weeknights smoother. Don’t forget to check out more delicious ideas on Pinterest for inspiration!
Green Enchilada Chicken Soup
Equipment
- Slow cooker
- Instant Pot
- large stockpot
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey jack cheese
- 4 ounces cream cheese
- 4 ounces green salsa
- Salt and pepper
Instructions
Slow Cooker Method
- Place chicken in a slow cooker, add green enchilada sauce and chicken broth, and cook on Low for 6 to 8 hours.
- Shred the chicken, return it to the slow cooker with cheeses and salsa, and stir until melted.
Instant Pot Method
- Add chicken and broth to the Instant Pot, cook on high pressure for 8 minutes, then shred the chicken.
- Sauté remaining broth, chicken, enchilada sauce, and salsa, then mix in cheeses and cream until melted.
Stovetop Method
- Simmer chicken in broth until cooked, shred, and return to the pot with sauces and cheeses.
- Heat over medium, stirring until cheese melts and season to taste.