Description
Mexican green enchiladas chicken soup delivers comfort in a bowl with rich, tangy flavors from roasted green chiles and tender shredded chicken. Creamy broth and zesty spices create a hearty meal that warms souls and satisfies hunger with authentic southwestern charm.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 2 cups monterey jack cheese, shredded
- 24 ounces (680 grams) chicken broth
- 1 recipe green enchilada sauce or 28 ounces (794 grams) store-bought sauce
Dairy and Cream Ingredients:
- 1 cup half and half or heavy cream
- 4 ounces (113 grams) cream cheese, cubed and softened
Seasoning and Additional Ingredients:
- 4 ounces (113 grams) green salsa (salsa verde)
- Salt to taste
- Pepper to taste
Instructions
- Select chicken breasts or thighs and place them in a large cooking vessel with green enchilada sauce and chicken broth.
- Slow cook the chicken until tender and easily shreddable, approximately 6-8 hours on low temperature.
- Carefully extract the cooked chicken and use two forks to pull apart into fine, uniform shreds.
- Return the shredded chicken back to the cooking liquid, maintaining the temperature and consistency.
- Incorporate monterey jack cheese, cream cheese, half and half, and green salsa into the mixture.
- Gently stir the ingredients until the cheeses completely dissolve, creating a smooth and creamy texture.
- Taste the soup and delicately adjust seasoning with salt and pepper to enhance the overall flavor profile.
- Transfer the hot soup into serving bowls, ensuring even distribution of ingredients.
- Optional: Garnish with fresh sliced avocado, chopped cilantro, thinly sliced green onions, and a dollop of sour cream for added complexity and visual appeal.
- Serve immediately while the soup remains hot and the garnishes are fresh and vibrant.
Notes
- Versatile Cooking Methods: Easily prepare this soup using a slow cooker, Instant Pot, or stovetop, making it adaptable to your kitchen setup and time constraints.
- Creamy Cheese Blend: The combination of monterey jack, cream cheese, and half and half creates a luxuriously smooth and rich texture that elevates the soup’s flavor profile.
- Tender Chicken Technique: Cooking chicken until it shreds easily ensures maximum tenderness and allows the meat to absorb the delicious green enchilada sauce.
- Flavor Customization: Adjust seasoning with salt and pepper to taste, and personalize your soup with optional toppings like avocado, cilantro, green onions, and sour cream.
- Make-Ahead Friendly: This soup can be prepared in advance and reheated, making it perfect for meal prep or busy weeknight dinners.
- Spice Level Control: The green enchilada sauce and green salsa provide a mild to moderate heat that can be easily adjusted by choosing milder or spicier versions of these ingredients.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 558
- Sugar: 2 g
- Sodium: 924 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 158 mg