Crock Pot Green Enchilada Chicken Soup
A comforting soup made with chicken, creamy cheese, and zesty green enchilada sauce, perfect for cozy nights.
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.)
Notes
Feel free to customize the soup with your favorite toppings like avocado, cilantro, or tortilla strips.