Description
This hearty Crock Pot Green Enchilada Chicken Soup combines tender shredded chicken with a creamy blend of green enchilada sauce, cheeses, and savory spices. Perfect for a comforting meal, this soup is slow-cooked to develop deep flavors, featuring a smooth, cheesy texture balanced with the zesty brightness of salsa verde.
Ingredients
Scale
Soup Base
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can green enchilada sauce
- 24 oz chicken broth
Creamy Additions
- 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)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Crock Pot Base: Place the chicken breasts or thighs in the crock pot. Pour in the green enchilada sauce and chicken broth, ensuring the chicken is mostly submerged. Cover and cook on low heat for 6 to 8 hours to allow flavors to meld and chicken to become tender.
- Shred the Chicken: About 30 minutes before serving, carefully remove the chicken from the crock pot. Use two forks to shred the meat into bite-sized pieces, discarding any fat or cartilage.
- Finish the Soup: Return the shredded chicken to the crock pot. Add the shredded Monterey Jack cheese, cubed cream cheese, half and half (or heavy cream), and green salsa. Stir thoroughly until the cheeses melt completely and the soup reaches a creamy consistency. Taste and adjust with salt and pepper as desired.
Notes
- Using thighs yields juicier, more flavorful chicken, but breasts work well too.
- For a thicker soup, reduce the chicken broth slightly or add more cheese.
- Substitute sour cream for half and half for a tangier flavor.
- Serve with tortilla chips, fresh cilantro, or diced avocado for extra texture.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
