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
