Creamy Chicken Green Soup (Print View)
A warm and flavorful dish with shredded chicken, green enchilada sauce, and creamy cheese. A true comfort meal.
# What You'll Need:
→ Protein
01 -
2.5 pounds of either chicken thighs or breasts, without skin or bones
→ Sauce Base
02 -
28-ounce can of store-bought or a homemade batch of green enchilada sauce
03 -
4 ounces of salsa verde (green salsa)
04 -
24 ounces of chicken stock
→ Dairy
05 -
2 cups of shredded Monterey Jack cheese
06 -
1 cup of heavy cream or half and half
07 -
4 ounces of softened cream cheese, cut into cubes
→ Seasonings
08 -
Pepper and salt as needed
# Directions:
01 -
Mix the chicken, enchilada sauce, and broth in a 6-quart slow cooker. Let it cook on Low for 6-8 hours.
02 -
Take the chicken out, shred it, and place it back in the slow cooker. Add in salsa verde, cream cheese, heavy cream, and Monterey Jack cheese. Turn it to Warm and stir until the cheeses are melted.
03 -
Sprinkle some salt and pepper to adjust the taste. Add toppings like cilantro, green onion, avocado, and sour cream for serving.
04 -
Cook the chicken with 1 cup of stock on High pressure for 8 minutes. Leave it alone for 10 minutes before using the quick release. Then, shred the chicken.
05 -
Set the pot to medium Sauté. Heat shredded chicken, remaining stock, enchilada sauce, and salsa together. Stir in the dairy ingredients and heat gently until smooth.
06 -
Boil chicken in stock in a deep pot until tender and cooked through, then shred it.
07 -
Return shredded chicken to the pot. Stir in salsa verde, enchilada sauce, cream, Monterey Jack, and cream cheese. Keep heating gently until melted and the soup is well-warmed.
# Notes:
01 -
Top each bowl with extras like avocado slices, chopped cilantro, green onion, sour cream, or some hot sauce if desired.
02 -
To thicken it up, leave the soup uncovered to simmer for 10-15 minutes after adding the creamy ingredients.