Green Enchiladas Chicken Soup, with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can’t go wrong with this recipe. Perfect for those busy nights!
This delicious chicken enchilada soup recipe is low carb and keto-friendly, which will make everyone happy! This recipe can be made in your slow cooker, on a stovetop, or in an Instant Pot.
I used a chunky green salsa in this recipe, but I have one child who won’t eat onions – and definitely wouldn’t eat anything green and chunky. If he were eating this, I would opt for a green salsa with no chunks! As long as there are no chunks, he would eat. 🙂
Ingredients
2.5 lbs boneless, skinless chicken breasts or thighs
1 recipe Seeking Good Eats Green Enchilada Sauce or 1 (28 oz) can green enchilada sauce
24 oz chicken broth
1 cup half and half or heavy cream
2 cup Monterey jack cheese
4 oz cream cheese, cubed at room temperature (or softened)
4 oz green salsa (salsa verde)
salt and pepper to taste
Instructions
Slow Cooker Instructions:
In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
Instant Pot Instructions:
Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
Stovetop Instructions:
In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!