Description
A creamy and cheesy chicken soup made in the slow cooker, Instant Pot, or on the stovetop, finished with cream and melted Monterey Jack for a tangy and comforting dish.
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
- Place the chicken, green enchilada sauce, and chicken broth in the slow cooker, cover and cook on low for 240 to 360 minutes or high for 120 to 180 minutes.
- After shredding, stir in half and half, cream cheese, monterey jack, and green salsa, and season with salt and pepper to taste.
- Add the chicken, green enchilada sauce, and chicken broth to the Instant Pot, seal and cook on high pressure for 10 to 12 minutes.
- Allow a natural release for 10 minutes, then quick release any remaining pressure, and shred the chicken.
- Switch to sauté low, stir in half and half, cream cheese, monterey jack, and green salsa until smooth.
- Combine chicken, green enchilada sauce, and chicken broth in a large pot on the stovetop, bring to a simmer for 20 to 30 minutes until chicken is tender.
- Remove and shred the chicken, return to low heat and whisk in half and half, cream cheese, monterey jack, and green salsa until thickened.
Notes
Shred the chicken while warm for the best texture. Temper the cream to prevent curdling, and adjust salt after adding cheese.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking, Instant Pot, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg