Instant Pot Sausage and Potato Casserole Recipe
This Green Chicken Enchilada Soup is a creamy and cheesy delight that combines tender shredded chicken with the flavors of green enchilada sauce, cheese, and salsa verde. Perfect for a comforting meal!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Units
Scale
For the Soup:
- 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
- Slow Cooker Instructions: In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours. Shred chicken, then add jack cheese, cream cheese, half and half, and green salsa. Stir until melted. Adjust seasoning.
- Instant Pot Instructions: Cook chicken with broth on high pressure for 8 minutes. Shred chicken, then saute with enchilada sauce, salsa, and broth. Add cheese and remaining ingredients. Adjust seasoning.
- Stovetop Instructions: Simmer chicken in broth until done. Shred chicken, then add enchilada sauce, half and half, cheeses, and salsa. Heat until cheese melts. Adjust seasoning.
Notes
- This soup can be garnished with avocado, cilantro, lime wedges, or tortilla strips for extra flavor.
- If the soup is too thick, you can thin it out with additional chicken broth or half and half.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
