Crock Pot Green Enchilada Chicken Soup
A comforting and flavorful soup made with chicken, green enchilada sauce, and creamy cheese, perfect for family gatherings.
Ingredients
Main Ingredients
- 2.5 lbs boneless skinless chicken breasts or thighs Thighs are preferred for tenderness.
- 28 oz can green enchilada sauce Brings the tangy and spicy flavor.
- 24 oz chicken broth Use low-sodium for better salt control.
- 1 cup half and half or heavy whipping cream Adds a rich, creamy texture.
- 2 cups Monterey jack cheese Melts beautifully.
- 4 oz cream cheese, cubed Enhances creaminess.
- 4 oz green salsa (salsa verde) Adds a fresh kick.
- Salt and pepper to taste Add at the end to adjust flavors.
Instructions
Preparation
- Prepare your crock pot.
- Place the chicken breasts or thighs at the bottom of the crock pot.
- Pour the green enchilada sauce over the chicken.
- Add the chicken broth for a lovely base.
- Stir in the half and half or heavy cream.
- Add both the Monterey jack cheese and the cubed cream cheese.
- Pour in the green salsa (salsa verde).
- Season with salt and pepper to taste.
- Gently stir to combine all the ingredients.
Cooking
- Cover your crock pot and cook on low for 6-8 hours or on high for about 4 hours.
- Once cooking time is up, shred the chicken right in the pot using forks.
- Stir everything together to mix the shredded chicken back into the soup.
- Ladle the soup into bowls and serve hot, optionally topped with cheese and fresh cilantro.
Notes
This soup stores well; let it cool and transfer to an airtight container, good for 3-4 days in the fridge. Reheat on the stove or microwave.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 36gFat: 26gSaturated Fat: 15gSodium: 800mgFiber: 1gSugar: 3g
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