Crock Pot Green Enchilada Chicken Soup

Introduction:
Crock Pot Green Enchilada Chicken Soup is a hearty and comforting dish, perfect for chilly days. This flavorful soup combines tender shredded chicken with creamy, cheesy goodness, all infused with the zesty tang of green enchilada sauce. It’s an easy, hands-off recipe that results in a delicious, satisfying meal the whole family will love.

Ingredients

• 2.5 lbs boneless skinless chicken breasts or thighs
• 28 oz can of green enchilada sauce
• 24 oz chicken broth
• 1 cup half and half or heavy whipping cream
• 2 cups Monterey jack cheese, shredded
• 4 oz cream cheese, cubed and at room temperature
• 4 oz green salsa (salsa verde)
• Salt and pepper, to taste

Directions

Prepare the Chicken

1. Cook the Chicken:
   In a Crock Pot, combine the chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on low for 6-8 hours.
2. Shred the Chicken:
   About 30 minutes before serving, remove the chicken from the Crock Pot and shred it using two forks.

Add the Creamy Ingredients

1. Mix in Dairy and Salsa:
   Return the shredded chicken to the Crock Pot. Add the Monterey jack cheese, cream cheese, half and half (or heavy whipping cream), and green salsa. Stir well until the cheeses are melted and the soup is creamy and well combined. Taste and adjust seasoning with salt and pepper as needed.

Serve

1. Garnish and Serve:
   Ladle the soup into bowls and top with sliced avocado, cilantro, green onions, and a dollop of sour cream if desired. Serve hot and enjoy!

Servings and Timing

• Servings: 6-8 servings
• Prep Time: 10 minutes
• Cook Time: 6-8 hours (on low)
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes

Variations

• Spicier Version: Add chopped jalapeños or use a spicier green salsa to increase the heat.
• Low Carb Option: Use cauliflower rice or extra vegetables like zucchini or spinach for added bulk and nutrition without the carbs.
• Cheese Variation: Swap Monterey jack cheese for pepper jack for a spicier kick.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat on the stove over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave in 1-2 minute increments, stirring in between.

10 FAQs

1. Can I use frozen chicken?
   Yes, you can use frozen chicken, but you may need to increase the cooking time by 1-2 hours.
2. Can I make this recipe with rotisserie chicken?
   Yes, just reduce the cooking time and add the rotisserie chicken during the last 30 minutes along with the other dairy ingredients.
3. Can I make this soup on the stovetop?
   Yes, cook the chicken in a large pot until tender, then proceed with the remaining steps as directed.
4. What can I use instead of half and half?
   You can use heavy cream for a richer soup or whole milk for a lighter version.
5. Can I freeze this soup?
   Yes, but the texture of the dairy ingredients may change slightly upon reheating. For best results, freeze the soup without the dairy, then add it when reheating.
6. How can I thicken the soup?
   If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup before adding the shredded chicken back in.
7. What can I serve with this soup?
   Serve with tortilla chips, crusty bread, or a fresh side salad.
8. Is this soup gluten-free?
   Yes, as long as the enchilada sauce and other ingredients are certified gluten-free.
9. Can I use other types of cheese?
   Absolutely! Cheddar, Colby Jack, or a Mexican cheese blend would work well in this soup.
10. How can I reduce the sodium content?
    Use low-sodium chicken broth and enchilada sauce, and adjust salt to taste.

Conclusion

Crock Pot Green Enchilada Chicken Soup is a flavorful, easy-to-make meal that’s perfect for busy weeknights or a comforting weekend dinner. With its creamy texture and zesty flavors, this soup is sure to become a family favorite. Enjoy it with your favorite toppings for a personalized touch!

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