Description
A comforting and flavorful soup that captures the essence of enchiladas with creamy, cheesy goodness and a spicy kick.
Ingredients
- 2.5 pounds Boneless Skinless Chicken Breasts or Thighs
- 1 recipe or 28-ounce can Green Enchilada Sauce
- 24 ounces Chicken Broth
- 1 cup Half and Half or Heavy Cream
- 2 cups Shredded Monterey Jack Cheese
- 4 ounces Cream Cheese
- 4 ounces Green Salsa (Salsa Verde)
- Salt to taste
- Black Pepper to taste
- Optional Hot Sauce to taste
Instructions
- Place chicken breasts or thighs, green enchilada sauce, and chicken broth into a slow cooker.
- Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until tender.
- Add chicken and broth to the Instant Pot. Secure the lid, cook on High Pressure for 8 minutes.
- Allow a 10-minute natural release, then quick release any remaining pressure.
- Simmer chicken and broth in a stockpot over medium-high heat for 20-30 minutes, until chicken is cooked through.
- Shred the chicken into bite-sized pieces and set aside.
- Return shredded chicken to the slow cooker or Instant Pot.
- Add remaining broth, enchilada sauce, and green salsa; stir well.
- Incorporate half and half or heavy cream into soup base.
- Add Monterey Jack cheese and cream cheese; stir continuously until melted.
- Taste and adjust seasoning with salt, pepper, and hot sauce as desired.
- Heat through without boiling. Serve hot with desired garnishes.
Notes
For a lighter version, use chicken breasts and low-fat cream cheese. Add fresh cilantro or avocado as a garnish for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican