Green Chicken Soup Cheesy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2.5 pounds boneless skinless chicken breasts or thighs
02 -
28 ounces green enchilada sauce (homemade or store-bought)
03 -
24 ounces chicken broth
04 -
1 cup half and half or heavy cream
05 -
2 cups shredded Monterey Jack cheese
06 -
4 ounces cream cheese, cubed and softened
07 -
4 ounces green salsa (salsa verde)
08 -
Salt and pepper, to taste
# Instructions:
01 -
In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove the chicken and shred it. Add the shredded chicken back to the pot along with Monterey Jack cheese, softened cream cheese, half and half, and green salsa. Turn the slow cooker to warm and stir until the cheeses are melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa, if desired.
02 -
Cook chicken on high pressure with 1 cup of broth for 8 minutes. Perform a quick release after 10 minutes. Remove the chicken and shred it. Set the pot to sauté (medium heat) and add the remaining broth, shredded chicken, green enchilada sauce, and salsa. Heat until warm. Add cheese and the remaining ingredients, stirring until the cheese is melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa, if desired.
03 -
In a large stockpot, add chicken and broth. Simmer until the chicken is fully cooked and can easily be shredded. Remove the chicken and shred it. Add shredded chicken, green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa to the pot. Stir and heat the soup until it is warm and the cheese is melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa, if desired.
04 -
Serve the soup topped with diced avocado, cilantro, green onion, and sour cream. Optional: Add diced jalapenos, black beans, white beans, or corn for variations.
# Notes:
01 -
For a spicier soup, add more green salsa, a green chili hot sauce, or diced jalapenos. Ensure cream cheese is softened before adding it to the soup for smooth blending.