Chicken Enchilada Soup – Creamy and Cheesy! Recipe
This Chicken Enchilada Soup is a creamy and cheesy delight that is perfect for satisfying those Mexican food cravings. Whether made in a slow cooker, Instant Pot, or on the stovetop, this flavorful soup is sure to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
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 until chicken shreds easily. Remove chicken, shred, and return to the pot. Add cheeses, half and half, and green salsa. Stir until melted. Season with salt and pepper.
- Instant Pot Instructions: Cook chicken with broth on high pressure for 8 minutes. Quick release, shred chicken, then sauté with remaining ingredients until cheese melts. Season to taste.
- Stovetop Instructions: Simmer chicken in broth until tender. Shred chicken and return to the pot with enchilada sauce, cream, cheeses, and salsa. Heat until cheese melts. Season as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
