Green Chicken Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 cup heavy cream or half and half
02 -
24 ounces of chicken broth
03 -
A 28-ounce can of store-bought green enchilada sauce or your homemade version
04 -
2.5 lbs. of boneless, skinless chicken thighs or breasts
→ Cheese and Flavoring
05 -
Salt and pepper as needed
06 -
4 ounces of soft and cubed cream cheese
07 -
4 ounces of green salsa (salsa verde)
08 -
2 cups of shredded Monterey Jack cheese
# Instructions:
01 -
Put chicken, enchilada sauce, and chicken broth in a large slow cooker (6-quart size). Leave it cooking on low for about 6 to 8 hours until the chicken becomes tender and shreds easily. Take the chicken out and shred it. Put it back in the cooker along with the green salsa, shredded Monterey Jack cheese, softened cream cheese, and half and half. Set to warm, stirring until the cheese melts. Adjust with pepper and salt, and toss in hot sauce or extra salsa if you'd like.
02 -
Pressure cook the chicken with 1 cup of broth on high for 8 minutes. After 10 minutes, do a quick release. Take out the chicken and shred it. Turn the pot to sauté mode on medium, tossing in the remaining cup of broth, the shredded chicken, enchilada sauce, and green salsa. Heat it through, then mix in the cheese and other ingredients, stirring until the cheese is melted. Add salt, pepper, and any extra salsa or hot sauce you love.
03 -
Boil the chicken in broth inside a big stockpot, simmering it until the chicken cooks through and shreds easily. Remove it, shred the chicken, and toss it back in with the enchilada sauce. Follow that with the green salsa, shredded cheese, softened cream cheese, and half and half. Heat it while stirring until everything melts smoothly. Adjust with pepper and salt, adding a little heat with hot sauce or spicy salsa if you like.
# Notes:
01 -
This soup's spice level is mild to medium, but you can bump up the heat by using more salsa verde, hot sauce, or sliced jalapeños.
02 -
Soften your cream cheese before adding it in. Just microwave it in a safe bowl on low for a few seconds until super soft.
03 -
For top-tier flavor, use a homemade green enchilada sauce instead of store-bought.
04 -
Get creative by mixing in extra veggies like onion, bell peppers, zucchini, mushrooms, or jalapeños. Black beans, corn, or white beans are great add-ins too!