Every time I make this Crock Pot Green Enchilada Chicken Soup, it reminds me of cozy evenings spent with family, wrapped in warm blankets and laughter. The rich aroma fills my kitchen, wrapping us in a comforting hug and bringing back memories of cherished gatherings. You know, the kind of warmth that makes you feel like everything is right in the world. As I stir the soup, I can almost hear the giggles of my grandchildren, eagerly awaiting their bowls filled to the brim with this deliciousness. I truly believe that food has a magical way of bringing people together, and this dish is one of those treasures I can’t wait to share with you!
Now let’s dive into how to create this delightful dish together. Trust me, it's as easy as pie (or should I say soup)! You’ll have your family asking for seconds in no time.
Ingredients:
Here’s what you’ll need:
- 2.5 lbs boneless skinless chicken breasts or thighs: This is your main protein and what makes this dish so hearty. I prefer thighs for their tenderness, but you can use breasts if that’s what you have.
- 28 oz can green enchilada sauce: This is the soul of the soup, bringing in that tangy and spicy flavor that enchiladas are known for.
- 24 oz chicken broth: This adds depth to the soup. I like to use low-sodium broth; that way, I can control the saltiness of the dish.
- 1 cup half and half or heavy whipping cream: This creamy goodness creates a rich texture that makes every spoonful a delight.
- 2 cups Monterey jack cheese: Cheese is happiness, isn't it? It melts beautifully and complements the flavors perfectly.
- 4 oz cream cheese, cubed: Adding cream cheese takes this soup over the top in creamy goodness.
- 4 oz green salsa (salsa verde): This adds a fresh, zesty kick that dances on your tongue.
- Salt and pepper to taste: Always add these at the end to ensure you get the flavors just right for you.
Personal note: I like to add a sprinkle of fresh cilantro or green onions on top when serving. It adds a lovely color and a burst of freshness!
How to Make Crock Pot Green Enchilada Chicken Soup
Prep Your Crock Pot
First things first, you need to get your crock pot ready. I love using a good quality crock pot; it makes all the difference when it comes to cooking evenly and keeping the flavors locked in.
1. Add the Chicken: Place your chicken breasts or thighs at the bottom of the crock pot. It’s like creating a cozy nest for the chicken!
2. Pour in the Enchilada Sauce: Now, pour the entire can of green enchilada sauce over the chicken. The vibrant color is already making me hungry!
3. Add Chicken Broth: Next, pour in the chicken broth. This will create a lovely base for the soup.
4. Cream it Up: Now it’s time for the half and half or heavy cream. This step is crucial for that dreamy, creamy texture.
5. Cheese, Please: Add in both the Monterey jack cheese and the cubed cream cheese. The more cheese, the better—there’s no such thing as too much!
6. Salsa Verde Time: Pour in the green salsa (salsa verde). It adds just the right tanginess and flavor to the mix.
7. Season: Sprinkle some salt and pepper to taste. Always remember, you can add more later, but you can't take it out once it's in!
8. Mix Well: Give everything a gentle stir, just to make sure all those lovely ingredients are blending together harmoniously.
9. Set Your Crock Pot: Cover your crock pot. If you’re cooking on low, let it simmer for about 6-8 hours; if you're in a hurry, you can set it on high and let it cook for about 4 hours. The smell that fills your home during this time is absolutely divine!
10. Shred the Chicken: Once you reach the cooking time, take a couple of forks and shred the chicken right in the pot. It’s so tender it practically falls apart!
11. Final Stir: Give everything a final stir to mix the shredded chicken back in with the soup.
12. Serve It Up: Now it’s time to ladle this comforting goodness into bowls. You’re going to want to serve it hot, topped with a sprinkle of cheese and maybe a bit of fresh cilantro if you’re feeling fancy.
Why I Love Making This Dish
There’s something so heartwarming about making Crock Pot Green Enchilada Chicken Soup. Perhaps it’s the fact that it’s so easy to prepare, or maybe it’s how it brings everyone to the table, gathering around to enjoy a warm meal together. Each bowl is filled with love, and watching my family savor every spoonful makes my heart swell with happiness. I believe that good food should not only fill your belly but also warm your soul.
What You’ll Need
A few things that can make this cooking experience even smoother:
- A reliable crock pot, which can really be a game changer in how deeply the flavors develop.
- Measuring cups and spoons for precise amounts—though cooking is definitely an art where a pinch of this and splash of that are welcome!
- A couple of forks for shredding the chicken—trust me, you’ll get the hang of it in no time!
Tips for Perfect Results
- You can absolutely use frozen chicken. Just increase your cooking time a bit, and you’ll still end up with tender meat.
- For a heartier soup, consider adding in some black beans or corn.
- If you like it spicy, throw in a few jalapeños or use hot salsa instead of mild.
Serving Suggestions and Sides
This delicious soup deserves a little accompaniment! I love serving it with a side of crispy tortilla chips or warm cornbread to soak up all that creamy goodness. You could also add a simple side salad for a fresh crunch—nothing fancy, just some greens with a light vinaigrette will do just fine.
Leftovers
Oh, leftovers! They’re a treat all on their own! This soup stores beautifully. Simply let it cool completely and transfer it to an airtight container. You can keep it in the fridge for about 3-4 days. When you're ready to enjoy it again, just reheat it on the stove or in the microwave until it’s piping hot. I find that it tastes even better the next day!
FAQ Section
Can I use boneless chicken?
Absolutely, you can! I’ve tried both boneless and bone-in, and while both are delicious, I must say the bone-in chicken tends to add more flavor.
What if I don’t have green enchilada sauce?
No problem! You can definitely use red enchilada sauce or even a homemade version if you have the ingredients. Just keep in mind the flavor profile will change a bit.
Is it okay to add veggies?
Of course! If you have some bell peppers, onions, or zucchini lying around, feel free to toss them in. It only enhances the soup’s heartiness!
Conclusion
This Crock Pot Green Enchilada Chicken Soup has become a staple in my home, and I am so excited for you to try it. It’s comforting, flavorful, and downright easy to make! I can already picture you in your kitchen, filling your home with that wonderful aroma and sharing it with your loved ones. Trust me when I say they’ll be craving this dish for weeks to come! Let me know how it turns out, and if your family asks for seconds (they probably will, just like mine does every time), I would love to hear about it. Enjoy every delicious bite!