Creamy Green Enchiladas Chicken Soup
This creamy chicken soup with a green enchilada twist is rich, tangy, and bursting with comfort. Made in a slow cooker or pressure cooker, it combines tender shredded chicken, gooey cheese, and spicy salsa verde for an unforgettable meal.
Equipment
- 1 6-quart pressure cooker or slow cooker
- 1 Cheese grater
Ingredients
Main ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs either works
- 28 ounces green enchilada sauce or 1 homemade recipe
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese freshly grated
- 4 ounces cream cheese cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
- Optional garnishes diced avocado, chopped green onion, sour cream, cilantro
Instructions
Instructions
- Add chicken and pour in enchilada sauce and broth into cooker.
- Seal lid. Cook on low pressure for 6–8 hours slow cook, or 8 mins high pressure with 10-min quick release.
- Quick release the pressure, then open and remove chicken to a plate.
- Shred the chicken with two forks.
- Set pot to sauté and return shredded chicken to broth along with more enchilada sauce and green salsa.
- Add softened cream cheese and stir until melted and creamy.
- Sprinkle in monterey jack cheese and stir until melted.
- Season soup with salt and pepper. Adjust spice with more salsa or jalapeños if desired.
- Ladle the soup into bowls.
- Top with garnishes like avocado, cilantro, green onion or sour cream.
- Serve hot and enjoy.
Notes
Cool soup before refrigerating or freezing. Reheat gently and stir to recombine if cream separates.