Description
A creamy and flavorful soup made with chicken, green enchilada sauce, and Monterey Jack cheese, perfect for family meals.
Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare the chicken: Place the chicken in your slow cooker, Instant Pot, or pot.
- Add liquids: Pour in the green enchilada sauce and chicken broth.
- Stir in the half and half or heavy cream along with the cubed cream cheese.
- Mix in the green salsa for added flavor.
- Set your cooking time according to your method.
Notes
Best eaten fresh the same day; reheats well on the stove with a splash of broth if needed. Warm the cream cheese in the microwave for 30 seconds before adding it to avoid clumps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg