Crock Pot Green Enchilada Chicken Soup: The Ultimate Comfort Food Recipe
Introduction to Crock Pot Green Enchilada Chicken Soup
This Crock Pot Green Enchilada Chicken Soup is the perfect meal for cozy nights. Bursting with flavors, it combines tender chicken, creamy cheese, and zesty enchilada sauce to create a delightful dish that warms the soul. Whether you’re looking for an easy weeknight dinner or a comforting bowl on a chilly day, this recipe delivers on taste and simplicity, making it a favorite in any household.
A Personal Story Behind My Crock Pot Green Enchilada Chicken Soup Journey
Growing up, I fondly remember my grandmother’s kitchen filled with the aroma of simmering soups and stews. One dish that always stood out was her green enchilada chicken soup. It was a family favorite, and I loved how she could whip it up in the slow cooker. Now, I carry on that tradition with this easy-to-follow recipe that brings together the flavors and memories of my childhood, perfect for sharing with my family today.
What Makes This Crock Pot Green Enchilada Chicken Soup Recipe Special?
This recipe stands out due to its versatility and ease of preparation. Using a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully over time. The combination of green enchilada sauce and creamy cheese creates a rich, satisfying soup that is both hearty and comforting. Plus, it can be customized with your favorite toppings like avocado, cilantro, or crunchy tortilla strips, making each bowl unique.
The Full Crock Pot Green Enchilada Chicken Soup Recipe
Ingredients
- 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
- In a 6-quart slow cooker, place the chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours until the chicken is tender and shreds easily. (Tip: For best results, choose chicken thighs for extra moisture.)
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the Monterey Jack cheese, softened cream cheese, half and half, and green salsa. Stir until the cheeses melt and the soup is creamy. (Tip: Stir gently to avoid breaking up the chicken too much.)
- Season with salt, pepper, and additional hot sauce or salsa to taste. (Tip: Adjust the heat level according to your preference.)
Serving Suggestions and Variations for Crock Pot Green Enchilada Chicken Soup
This soup is perfect on its own, but you can elevate it with various toppings. Consider adding sliced avocado, fresh cilantro, or crunchy tortilla strips for texture. For a heartier meal, serve it with warm, crusty bread or over a bed of rice. Feel free to experiment with different cheeses or add beans for extra protein. You can also make it vegetarian by substituting chicken with beans or vegetables.
Frequently Asked Questions About Crock Pot Green Enchilada Chicken Soup
Can I use frozen chicken?
Yes, you can use frozen chicken, but you may need to increase the cooking time by an hour.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
Can I make this on the stovetop?
Absolutely! Follow the stovetop instructions provided, and your soup will be ready in about 30 minutes.
What can I add for extra flavor?
Consider adding spices like cumin or chili powder, or even some diced jalapeños for heat.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 6-8 hours (slow cooker) / 25 minutes (Instant Pot) / 30 minutes (stovetop)
- Total Time: 6 hours 15 minutes – 8 hours 30 minutes
- Calories per Serving: 350
- Servings: 6
Crock Pot Green Enchilada Chicken Soup
Equipment
- Slow Cooker 6-quart or larger recommended.
Ingredients
Main Ingredients
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or 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
- In a 6-quart slow cooker, place the chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours until the chicken is tender and shreds easily. (Tip: For best results, choose chicken thighs for extra moisture.)
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the Monterey Jack cheese, softened cream cheese, half and half, and green salsa. Stir until the cheeses melt and the soup is creamy. (Tip: Stir gently to avoid breaking up the chicken too much.)
- Season with salt, pepper, and additional hot sauce or salsa to taste. (Tip: Adjust the heat level according to your preference.)