Chicken Enchilada Soup
Creamy, flavorful chicken enchilada soup that brings the taste of enchiladas in a comforting bowl. Easy to make in slow cooker, Instant Pot, or stovetop.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 1/2 lbs boneless, skinless chicken breasts or thighs
- 28 oz green enchilada sauce
- 3 cups chicken broth
- 1 cup half-and-half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, softened and cubed
- 1/2 cup green salsa (salsa verde)
- Salt and pepper, to taste
Instructions
- Combine chicken, enchilada sauce, and broth in your preferred cooking vessel (slow cooker, Instant Pot, or stovetop pot).
- Cook until chicken is tender (6-8 hours on low in slow cooker, 8 minutes on high pressure in Instant Pot, or about 25 minutes simmering on stovetop).
- Remove chicken, shred it, and return to the pot.
- Add cream cheese, Monterey Jack cheese, half-and-half, and salsa verde.
- Heat until all cheese is melted and soup is creamy and smooth.
- Season with salt and pepper to taste.
- Serve hot with desired toppings such as avocado, cilantro, tortilla strips, and sour cream.
Notes
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods. For a spicier soup, use hot enchilada sauce or add diced jalapeños. The soup can be frozen for up to 3 months for best quality.
Nutrition
- Serving Size: 8
- Calories: 425 Kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 155mg
Keywords: chicken enchilada soup, Mexican soup, creamy soup, enchilada flavors, comfort food, slow cooker soup
Find it online: https://www.joyliciousrecipes.com/chicken-enchilada-soup/