Green Enchilada Chicken Soup, has a delicious creamy broth of green enchiladas sauce, Salsa Verde, cheeses, and yummy tender shredded chicken, it is so good the whole family will dig in! You can make this easy soup on the stove, in a slow cooker or even in an Instant Pot.
Everyone in my family loves this soup. I make it mild, which is how this recipe is made, but everyone can add in their desired spice to really make it their own.
3 Boneless Chicken Breasts
28oz Can of Green Enchilada Sauce
24oz Chicken Broth
1 Cup Heavy Cream
4oz Cream Cheese
2 Cups Monterey Jack Cheese
4oz Can Salsa Verde
Salt & Pepper to taste
Directions: For Green Enchilada Chicken Soup
In your slow cooker add in the chicken breasts, green enchilada sauce, and chicken broth, then cook on Low for 6 to 8 hours.
Remove the chicken and shred with Shredding Forks or throw into a Stand Mixer. Add in the shredded chicken, shredded or cubed jack cheese, cream cheese, heavy cream, and green salsa to the slow cooker. Turn slow cooker to warm and stir until cheeses are melted.
Add in your favorite hot sauce (Avocado Hot Sauce is my favorite for this) or additional salsa to taste.
Delicious topped with crushed up tortilla chips, avocado, cilantro, green onion, and a dollop of sour cream. Serve and enjoy!