Green Enchilada Chicken Soup
This cozy Green Enchilada Chicken Soup combines tender chicken with vibrant green enchilada sauce and creamy textures, making it a perfect weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 4 ounces cream cheese
- 4 ounces green salsa
- Salt and pepper to taste
- 2 cups Monterey Jack cheese
Instructions
- Prepare the chicken: Place the chicken breasts or thighs at the bottom of the slow cooker.
- Add the sauces: Pour the green enchilada sauce and chicken broth over the chicken.
- Set to cook: Cover and cook on low for about 6 hours or until the chicken is tender and easily shreds.
- Shred the chicken: Once cooked, remove the chicken and shred it using two forks.
- Return the chicken: Add the shredded chicken back to the slow cooker.
- Add cream: Stir in the half and half, cream cheese, green salsa, and season with salt and pepper. Let it heat through for another 15-20 minutes.
Notes
For a quicker option, you can substitute chicken with rotisserie chicken. This recipe is great for meal prep and storage.