Description
This comforting Crock Pot Green Enchilada Chicken Soup combines tender slow-cooked chicken with zesty green enchilada sauce and creamy cheeses, creating a rich and flavorful soup perfect for easy weeknight meals or cozy gatherings.
Ingredients
Scale
Chicken and Broth
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can green enchilada sauce
- 24 oz chicken broth
Dairy and Cheese
- 1 cup half and half or heavy whipping cream
- 2 cups Monterey Jack cheese, shredded
- 4 oz cream cheese, cubed at room temperature
Other Ingredients
- 4 oz green salsa (salsa verde)
- Salt and pepper, to taste
Instructions
- Prepare the Crock Pot: Add the chicken breasts or thighs, green enchilada sauce, and chicken broth to the crock pot. Stir gently to combine all ingredients.
- Cook the Chicken: Cover and cook on low heat for 6 to 8 hours until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Approximately 30 minutes before serving, carefully remove the chicken from the crock pot and shred it using two forks or your hands.
- Combine Ingredients: Return the shredded chicken to the crock pot. Add the Monterey Jack cheese, cubed cream cheese, half and half (or heavy cream), and green salsa. Stir well until the cheeses are melted and the soup is creamy and combined.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy the rich flavors of this green enchilada chicken soup.
Notes
- Use chicken thighs for more tender and flavorful results; chicken breasts may be leaner but can be slightly drier.
- For a dairy-free option, substitute the half and half and cheeses with non-dairy alternatives, though this may alter the flavor.
- If you prefer a spicier soup, add extra green salsa or diced jalapeños to taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To thicken the soup, you can simmer it uncovered for 10-15 minutes after adding the cheese and cream.
