Description
Crock Pot Green Enchilada Chicken Soup is a flavorful, comforting dish perfect for a busy weeknight. This creamy soup features tender shredded chicken, tangy green enchilada sauce, and a blend of cheeses, creating a rich and satisfying meal. Top it with your favorite garnishes like avocado, cilantro, or sour cream for a delicious, customizable experience.
Ingredients
Scale
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can 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 at room temperature
- 4 oz green salsa (salsa verde)
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Add chicken breasts or thighs, green enchilada sauce, and chicken broth to the crock pot. Cook on low for 6-8 hours.
- Shred the Chicken: About 30 minutes before serving, remove the chicken and shred it.
- Finish the Soup: Add the shredded chicken back to the crock pot along with Monterey Jack cheese, cream cheese, half and half (or heavy cream), and green salsa. Stir until the cheeses are melted and the soup is creamy. Adjust seasoning with additional salt and pepper, if needed.
Notes
- For extra heat, add more green salsa or a dash of hot sauce.
- This soup thickens as it cools; thin it with extra chicken broth if needed.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking (Crock Pot)
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: ~350 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg