Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs: Use whichever you prefer; thighs are juicier but breasts are leaner.
- 1 recipe of homemade Green Enchilada Sauce or 1 (28 oz) can of green enchilada sauce: Homemade sauce will give a fresher taste.
- 24 oz chicken broth: You can use low sodium if you’re watching your salt intake.
- 1 cup half and half or heavy cream: Heavy cream will make a richer soup.
- 2 cups Monterey Jack cheese, shredded: This cheese melts well and adds a nice creamy texture.
- 4 oz cream cheese, cubed at room temperature (or softened): Softening the cream cheese helps it melt into the soup smoothly.
- 4 oz green salsa (salsa verde): Adds a tangy, zesty flavor.
- Salt and pepper to taste
Garnishes (optional)
- Avocado, sliced
- Cilantro, chopped
- Green onions, sliced
- Sour cream
Equipment
- Slow Cooker, Instant Pot, or Stovetop pot depending on your cooking method.
Instructions
Slow Cooker Instructions:
- Preparation: Place the chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
- Cook: Set to cook on Low for 6 to 8 hours until the chicken is very tender.
- Shred Chicken: Remove the chicken, shred with two forks, and then return to the slow cooker.
- Add Cheese and Cream: Add the Monterey Jack cheese, cream cheese, half and half, and green salsa. Stir well.
- Melt Cheese: Turn the slow cooker to warm and stir until the cheeses are fully melted.
- Season: Add salt, pepper, and additional salsa or hot sauce to taste.
- Serve: Garnish with avocado, cilantro, green onions, and a dollop of sour cream.
Instant Pot Instructions:
- Cook Chicken: Place chicken and 1 cup of chicken broth in the Instant Pot. Cook on high pressure for 8 minutes, then quickly release the pressure after 10 minutes.
- Shred Chicken: Remove the chicken, shred, and set aside.
- Saute: Set the pot to sauté on medium. Add the remaining broth, shredded chicken, green enchilada sauce, and green salsa. Warm the mixture.
- Add Dairy and Cheese: Stir in the Monterey Jack cheese, cream cheese, and half and half. Continue stirring until the cheese melts completely.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Offer extra green salsa, hot sauce, and sour cream on the side.
Stovetop Instructions:
- Simmer Chicken: In a large stockpot, add the chicken and broth. Simmer until the chicken is fully cooked and easy to shred.
- Shred Chicken: Remove the chicken, shred, and return to the pot.
- Combine Ingredients: Add the green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa to the pot.
- Warm Soup: Stir and heat the soup until it is thoroughly warm and the cheese has melted.
- Season: Adjust the taste with salt and pepper as necessary.
- Serve: Enhance with additional toppings like green salsa, hot sauce, and sour cream for added flavor and texture.
Tips
- Cheese: Ensure the cheese is at room temperature before adding to help it melt evenly.
- Chicken: If using frozen chicken, make sure it’s fully thawed for even cooking.
- Serving: This soup pairs well with a side of tortilla chips for dipping or a crisp green salad.
Enjoy your cooking and the delicious results!
