Green Chicken Enchilada Soup is a delicious and comforting dish that brings together the flavors of Mexican cuisine in a satisfying and hearty bowl. This soup is a perfect combination of tender chicken, vibrant green enchilada sauce, spices, and other tasty ingredients. With its roots in traditional Mexican green enchiladas, this soup is a modern twist that captures the essence of the beloved dish in a warm and comforting soup form.
To serve this Green Chicken Enchilada Soup, there are a few great options to consider. One popular choice is to garnish the soup with some shredded cheese, such as Monterey Jack or Cheddar, to add a creamy and melted touch. You can also top it with avocado slices, diced tomatoes, and a dollop of sour cream for added freshness and tanginess. Serving warm tortillas on the side would complete the meal, allowing you to enjoy dipping them into the soup or using them to make mini enchilada bites.
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Green Chicken Enchilada Soup
Ingredients:
2.5 pounds boneless, skinless chicken breasts or thighs
28 ounces green enchilada sauce
24 ounces chicken broth
2 cups Monterey Jack cheese
1 cup half-and-half or heavy cream
4 ounces salsa verde (green salsa)
4 ounces softened and cubed cream cheese
Salt and pepper to taste
28 ounces green enchilada sauce
24 ounces chicken broth
2 cups Monterey Jack cheese
1 cup half-and-half or heavy cream
4 ounces salsa verde (green salsa)
4 ounces softened and cubed cream cheese
Salt and pepper to taste
Slow Cooker Instructions:
1. Place the boneless chicken breasts or thighs, enchilada sauce, and chicken broth in slow cooker. Cover the slow cooker and cook on low for 6-8 hours or until the chicken is tender and easily shreddable.
2. Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
3. Stir in the half-and-half (or heavy cream), Monterey Jack cheese, cream cheese, and green salsa.
4. Cover and cook for an additional 30 minutes on low, or until the cheese and cream cheese have melted, and the soup is heated through. Season the soup with salt and pepper to taste.
Stove Top Instructions:
1. In a large stockpot, simmer chicken in broth until fully cooked and easily shreddable. Remove and shred the chicken.
2. Return shredded chicken to the pot and add enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat until warm and cheese is melted. Season with salt and pepper to taste.
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Enjoy this Green Chicken Enchilada Soup, a delightful blend of flavors that will warm your heart and satisfy your taste buds with every spoonful!