Creamy Verde Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2.5 pounds boneless skinless chicken breasts or thighs
02 -
1 recipe green enchilada sauce or a 28-ounce can store-bought
03 -
24 ounces chicken broth
04 -
1 cup half and half or heavy cream
05 -
2 cups shredded Monterey Jack cheese
06 -
4 ounces cream cheese cubed and softened
07 -
4 ounces green salsa (salsa verde)
08 -
Salt and pepper to taste
→ Optional Toppings
09 -
Diced avocado
10 -
Fresh cilantro
11 -
Chopped green onions
12 -
Sour cream
# Instructions:
01 -
In a 6-quart slow cooker, combine chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
02 -
Remove chicken, shred it, and return to the slow cooker. Add Monterey Jack cheese, cream cheese, half and half, and green salsa. Switch to the Warm setting and stir until the cheeses melt.
03 -
Pressure-cook the chicken with 1 cup of broth on High for 8 minutes. Perform a quick release after 10 minutes and shred the chicken.
04 -
Set the pot to Sauté (medium). Add the remaining broth, shredded chicken, enchilada sauce, and salsa. Heat until warm, then mix in cheeses, half and half, and green salsa. Stir until smooth.
05 -
In a large stockpot, simmer chicken in chicken broth until fully cooked and tender. Shred the chicken.
06 -
Add shredded chicken back to the pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat gently until cheese melts and soup is warm.
07 -
Season with salt and pepper. Serve with optional toppings like avocado, cilantro, green onions, and sour cream. Enjoy!
# Notes:
01 -
You can use homemade or store-bought green enchilada sauce
02 -
For a thicker soup, use heavy cream instead of half and half
03 -
The soup can be made ahead and reheated - it actually tastes better the next day