Indulge in the sublime fusion of flavors with our Green Enchiladas Chicken Soup! This recipe takes the soul-soothing warmth of classic chicken soup and elevates it to new heights with the vibrant essence of green enchiladas. The marriage of tender chicken, creamy cheeses, and zesty salsa verde creates a culinary symphony that’s as comforting as it is exciting. Get ready to embark on a journey of taste and tradition that will redefine your soup expectations.
In our cozy home, the aroma of Green Enchiladas Chicken Soup is a herald of joy and togetherness. It all began with a quest for a soup that would tickle our taste buds and warm our hearts. The first spoonfuls were a revelation – the velvety embrace of cream cheese, the hint of spice from salsa verde, and the comforting presence of shredded chicken. It quickly became a staple, a dish that united our little family over steaming bowls of aromatic goodness. Even on the busiest days, a pot of this enchanting soup transforms ordinary evenings into culinary adventures, creating memories that linger long after the last slurp.
Why This Culinary Bliss:
Green Enchiladas Chicken Soup
- Protein Paradise: Packed with 2.5 pounds of succulent chicken, this soup ensures a hearty and satisfying meal.
- Enchilada Elegance: The infusion of green enchilada sauce and salsa verde adds a unique, Mexican-inspired twist, bringing excitement to your soup bowl.
- Creamy Dreaminess: The luxurious combination of monterey jack cheese and cream cheese creates a velvety texture that elevates this soup to pure indulgence.
- Adaptable Preparation: Whether in a slow cooker, Instant Pot, or on the stovetop, this recipe caters to your schedule, making it perfect for any cooking method.
- Garnish Galore: Topped with avocado, cilantro, green onion, and sour cream, this soup is a canvas for personalized garnishes that enhance the flavor profile.
Ingredients:
For Green Enchiladas Chicken Soup:
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups monterey jack cheese
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Measurements provided in grams and pounds.
Directions:
Slow Cooker Instructions:
- In a 6-quart slow cooker, combine chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours.
- Remove chicken, shred, and return it to the slow cooker. Add jack cheese, cream cheese, half and half, and green salsa. Stir until cheeses melt. Adjust seasoning with hot sauce or additional salsa.
- Serve, topped with avocado, cilantro, green onion, and sour cream.
Instant Pot Instructions:
- Cook chicken on high pressure with 1 cup of broth for 8 minutes. Quick release after 10 minutes, then remove and shred the chicken.
- Set Instant Pot to sauté medium, add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
Stovetop Instructions:
- In a large stockpot, simmer chicken in broth until done. Remove chicken, shred, and return it to the pot.
- Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa. Stir and heat until warm, and cheese is melted. Season with salt and pepper if needed.
- Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Notes:
- Experiment with garnishes to tailor the soup to your taste preferences.
- To add a kick, drizzle with your favorite hot sauce before serving.
- For a lighter option, consider using low-fat cream cheese and half-and-half.
