Ingredients:
- 2.5 lbs. boneless, skinless chicken breasts or thighs
- 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, cubed (at room temperature)
- 4 oz. green salsa (salsa verde)
- Salt and pepper to taste
Optional Toppings:
- Sliced avocado
- Fresh cilantro
- Green onions
- Sour cream
- Crisp tortilla strips
Instructions:
This Crock Pot Green Enchilada Chicken Soup is the ultimate comfort food, combining creamy textures with bold, zesty flavors. Perfect for busy days, this slow cooker recipe requires minimal prep and delivers maximum taste. Here’s how to make it:
- Step 1: Place the chicken breasts or thighs, green enchilada sauce, and chicken broth into your Crock Pot. Stir gently to combine.
- Step 2: Cook on low heat for 6-8 hours, allowing the flavors to meld and the chicken to become tender.
- Step 3: About 30 minutes before serving, remove the chicken from the Crock Pot and shred it using two forks. Return the shredded chicken to the pot.
- Step 4: Add the shredded Monterey Jack cheese, cubed cream cheese, half-and-half (or heavy cream), and green salsa to the Crock Pot. Stir until the cheeses are fully melted and the soup is creamy and smooth. Adjust seasoning with salt and pepper to taste. For extra zest, add more green salsa if desired.
- Step 5: Serve hot, topped with sliced avocado, fresh cilantro, green onions, sour cream, and crisp tortilla strips for added texture and flavor.
This easy green enchilada soup is perfect for cozy dinners, meal prep, or feeding a crowd. It’s a family-friendly recipe that’s sure to become a staple in your kitchen!
