Green Chicken Enchilada Soup
This Green Chicken Enchilada Soup recipe is made with simple ingredients but results in tasty, bold flavors! It’s creamy, cheesy, and cozy - which is perfect for cold weather. You can make it on the stovetop or in the slow cooker.
Servings: 10 servings
Calories: 327kcal
Ingredients
- 2.5 lb. boneless skinless chicken breasts
- 1 28- ounce can green enchilada sauce
- 1 24 ounces chicken broth
- 1 cup half and half
- 2 cup monterey jack cheese
- 4 ounces cream cheese cubed
- 4 ounces salsa verde
- salt and pepper to taste
Instructions
Stove Top Directions:
- In a large stockpot, add chicken and broth. Simmer until chicken is cooked through and tender. Remove chicken and shred using a fork.
- Add shredded chicken, green enchilada sauce, half and half, Monterey jack cheese, cream cheese, and salsa verde to the pot. Stir and heat soup until warm and the cheese is melted. Season with salt and pepper if needed.
- Serve with additional salsa verde and sour cream on the side. Enjoy!
Slow Cooker Directions:
- In a 6-quart slow cooker add chicken breast, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours or High for 2-4 hours.
- Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to the crock pot. Set to warm and stir until the cheeses are melted.
Nutrition
Calories: 327kcal | Carbohydrates: 10g | Protein: 33g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1375mg | Potassium: 521mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1066IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 1mg