Why You’ll Love This Recipe
- Family-Friendly: The recipe is crafted to be mild, allowing each person to adjust the heat to their preference by adding more salsa or green chili sauce.
- Versatile Cooking Methods: Whether you prefer using a slow cooker, Instant Pot, or stovetop, this recipe accommodates all, making it suitable for various kitchen setups.
- Low Carb and Keto-Friendly: With no added carbs from tortillas, beans, or corn, this soup fits well into low-carb and ketogenic diets.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Green enchilada sauce
- Chicken broth
- Half and half or heavy cream
- Monterey Jack cheese, freshly grated
- Cream cheese, cubed and softened
- Green salsa (salsa verde)
- Salt and pepper to taste
- Optional garnishes: avocado, green onion, sour cream, cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Base: In a 6-quart slow cooker, combine the chicken, green enchilada sauce, and chicken broth.
- Cook: Set the slow cooker to low and cook for 6 to 8 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken from the slow cooker, shred it using two forks, and set aside.
- Add Dairy and Salsa: Switch the slow cooker to the warm setting. Add the half and half, Monterey Jack cheese, softened cream cheese, and green salsa. Stir until the cheeses are fully melted and the mixture is smooth.
- Combine and Serve: Return the shredded chicken to the slow cooker, stirring to combine. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your choice of avocado, green onion, sour cream, or cilantro.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: About 10 minutes.
- Cooking Time: 6 to 8 hours on low in the slow cooker.
Note: If using alternative cooking methods, such as an Instant Pot or stovetop, cooking times may vary.
Variations
- Spice Level: Increase the heat by adding hot sauce, extra salsa, or chili pepper flakes.
- Additional Ingredients: Incorporate a can of diced green chiles, drained canned corn, or beans like black beans or pinto beans for added texture and flavor.
- Vegetable Additions: Fresh vegetables such as mushrooms, zucchini, or sliced carrots can be added along with the broth for extra nutrition.
- Grain Options: For a heartier soup, add quick-cooking minute rice or a half cup of long-grain rice when adding the broth.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: This soup can be frozen for up to 3 months. Be aware that dairy-based soups may separate upon thawing, but this does not affect the flavor. Stir well after reheating to recombine.
- Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, microwave individual portions, stirring halfway through the heating process.
FAQs
What type of chicken works best for this recipe?
Both boneless, skinless chicken breasts and thighs work well. Thighs offer a richer flavor and higher fat content, which can enhance the creaminess of the soup.
Can I make this soup spicier?
Yes, to increase the heat, consider adding hot sauce, extra salsa verde, diced jalapeños, or a can of diced green chiles. Adjust the spice level to your preference.
Is it possible to make this soup dairy-free?
To make a dairy-free version, substitute the half and half with a plant-based cream (such as coconut cream), use dairy-free cheeses, and ensure the green enchilada sauce and salsa verde are free from dairy ingredients.
How can I thicken the soup if it’s too thin?
If the soup is thinner than desired, you can thicken it by adding a slurry of cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir into the simmering soup until it reaches your preferred consistency.
Can I use pre-cooked chicken?
Yes, using pre-cooked shredded chicken can reduce the cooking time. Add the cooked chicken during the final 30 minutes of cooking to allow it to absorb the flavors without becoming overcooked.
What can I serve alongside this soup?
This soup pairs well with a side of tortilla chips, a fresh green salad, or a slice of crusty bread. Topping the soup with fresh cilantro, diced avocado, or a squeeze of lime juice can also enhance the flavors.
How do I prevent the dairy from curdling when reheating?
To prevent curdling, reheat the soup gently over
Green Enchiladas Chicken Soup
- Total Time: 8 hours
- Yield: 6 servings
Description
Green Enchiladas Chicken Soup is a creamy, flavorful dish featuring tender shredded chicken in a rich broth with green enchilada sauce, salsa verde, and melted cheeses. This easy slow cooker recipe is perfect for busy weeknights and fits well into low-carb and keto diets.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese, freshly grated
- 4 oz cream cheese, cubed and softened
- 1 cup green salsa (salsa verde)
- Salt and pepper, to taste
- Optional garnishes: avocado, green onion, sour cream, cilantro
Instructions
- Prepare the Base: Add chicken, green enchilada sauce, and chicken broth to a 6-quart slow cooker.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the Chicken: Remove the chicken, shred with two forks, and return it to the slow cooker.
- Add Dairy and Salsa: Stir in half and half, Monterey Jack cheese, softened cream cheese, and salsa verde. Mix until fully melted and smooth.
- Season and Serve: Adjust salt and pepper to taste. Serve hot with garnishes of your choice.
Notes
- For a spicier version, add diced jalapeños, extra salsa verde, or chili flakes.
- To thicken the soup, mix 1 tbsp cornstarch with 2 tbsp water and stir into the soup before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker)
- Category: Soup
- Method: Slow Cooker (Instant Pot & Stovetop Options Available)
- Cuisine: Mexican
