Description
Warm up with this creamy Crock Pot Green Enchilada Chicken Soup! Tender chicken, tangy green enchilada sauce, and a cheesy finish make this a family favorite. #enchiladasoup #crockpotrecipes #comfortfood
Ingredients
Units
Scale
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- 2.5 lbs boneless, skinless chicken breasts or thighs
- 1 (28 oz) can green enchilada sauce
- 24 oz chicken broth
- 1 cup half-and-half or heavy whipping cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, softened and cubed
- 4 oz green salsa (salsa verde)
- Salt and pepper to taste
- Optional toppings: Sliced avocado, chopped cilantro, green onions, sour cream, tortilla chips
Instructions
- Prepare the Base:
- Place the chicken breasts or thighs into your Crock Pot. Pour the green enchilada sauce and chicken broth over the chicken.
- Slow Cook the Chicken:
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- About 30 minutes before serving, remove the chicken from the Crock Pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
- Add the Creamy Elements:
- Stir in the half-and-half, Monterey Jack cheese, cream cheese, and green salsa. Mix until the cheese is melted and the soup is smooth and creamy.
- Season and Serve:
- Taste the soup and season with salt and pepper as needed. Serve hot with your favorite toppings, such as avocado slices, cilantro, or tortilla chips.
Notes
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- Adjust Spiciness: For a spicier soup, add diced jalapeños or a pinch of cayenne pepper. For milder soup, use mild green enchilada sauce and reduce the green salsa.
- Cheese Options: Swap Monterey Jack for Pepper Jack for an extra kick or Cheddar for a sharper flavor.
- Make It Heartier: Stir in cooked rice, black beans, or corn kernels during the last 30 minutes of cooking.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, stirring occasionally.
- Dairy-Free Option: Use coconut milk instead of half-and-half and omit the cheese for a lighter, dairy-free version.
