A Comforting, Creamy Soup for Every Occasion

When the weather cools or you need a bowl of comfort, Slow Cooker Green Enchilada Soup is the perfect choice. This creamy, flavorful soup combines tender chicken, zesty green enchilada sauce, and melty cheeses for a dish that feels like a warm hug. With easy slow cooker, stovetop, and Instant Pot instructions, you can enjoy this delicious recipe no matter your cooking preference.

Let’s dive into how you can make this soup at home to wow your family and friends.

Why You’ll Love This Recipe

• Simple to Make: The slow cooker does most of the work for you.
• Full of Flavor: Tangy green enchilada sauce and creamy cheeses create the perfect balance.
• Customizable: Adjust spice levels and toppings to your liking.
• Great for Meal Prep: Stores well for leftovers and reheats beautifully.
• Crowd-Pleaser: Perfect for family dinners or gatherings.

Ingredients for Slow Cooker Green Enchilada Soup

Soup Base

Ingredient	Quantity
Boneless, skinless chicken	2.5 pounds
Green enchilada sauce	1 recipe (or 28 oz can)
Chicken broth	24 ounces
Green salsa (salsa verde)	4 ounces
Half and half (or heavy cream)	1 cup
Cream cheese (cubed, softened)	4 ounces
Shredded Monterey Jack cheese	2 cups
Salt and pepper	To taste

Optional Toppings

Topping	Purpose
Avocado slices	Creamy richness
Fresh cilantro	Bright, herbaceous flavor
Green onions	Added crunch
Sour cream	Cool tanginess
Tortilla strips	Crunchy texture
Extra green salsa	Additional spice

Step-by-Step Instructions

1. Slow Cooker Method

1. Cook the Chicken:
   • Place chicken breasts or thighs into a 6-quart slow cooker.
   • Add green enchilada sauce and chicken broth.
   • Cover and cook on Low for 6-8 hours, or on High for 4-6 hours.
2. Shred the Chicken:
   • Remove the chicken from the slow cooker and shred using two forks.
3. Combine Ingredients:
   • Return the shredded chicken to the slow cooker.
   • Stir in Monterey Jack cheese, cream cheese, half and half, and green salsa.
   • Mix until cheeses are melted and the soup is creamy. Adjust salt and pepper to taste.
4. Serve:
   • Ladle into bowls and top with your favorite garnishes.

2. Instant Pot Method

1. Cook the Chicken:
   • Place chicken and 1 cup of chicken broth into the Instant Pot.
   • Cook on High Pressure for 8 minutes and perform a quick release after 10 minutes.
2. Shred the Chicken:
   • Remove the chicken and shred using two forks.
3. Combine Ingredients:
   • Set the Instant Pot to Sauté mode.
   • Add the remaining chicken broth, shredded chicken, green enchilada sauce, and green salsa. Heat until warmed.
   • Stir in cheeses and half and half until melted and creamy. Adjust seasoning as needed.
4. Serve:
   • Top with your favorite garnishes and enjoy.

3. Stovetop Method

1. Cook the Chicken:
   • Add chicken and chicken broth to a large stockpot. Simmer over medium heat until the chicken is cooked through and can be shredded easily.
2. Shred the Chicken:
   • Remove the chicken, shred it, and set aside.
3. Combine Ingredients:
   • Add shredded chicken back into the pot.
   • Stir in green enchilada sauce, green salsa, half and half, Monterey Jack cheese, and cream cheese.
   • Heat over medium-low until the cheese is melted and the soup is creamy. Adjust seasoning to taste.
4. Serve:
   • Garnish and enjoy warm.

Tips for Success

Choose the Right Chicken

• Boneless, skinless chicken breasts are leaner, while thighs add more flavor and moisture.

Use High-Quality Cheese

• Freshly shredded cheese melts better and creates a smoother soup.

Add Heat Gradually

• Start with mild salsa and enchilada sauce, then adjust with hot sauce for desired spice levels.

Don’t Skip the Garnishes

• Toppings like avocado, tortilla strips, and sour cream elevate the soup’s texture and flavor.

Nutritional Information

Nutrient	Per Serving
Calories	320
Protein	28g
Fat	18g
Carbohydrates	8g
Fiber	2g
Sodium	780mg

Frequently Asked Questions (FAQ)

1. Can I Use Rotisserie Chicken?

Yes! Substitute cooked, shredded rotisserie chicken and skip the initial cooking steps. Add it directly to the soup base with the cheeses and cream.

2. Can I Freeze This Soup?

Absolutely. Let the soup cool completely, then store it in airtight containers. Freeze for up to 3 months and reheat gently on the stovetop.

3. How Do I Make This Soup Dairy-Free?

Replace the cheeses with a dairy-free alternative and use coconut cream or cashew cream in place of half and half.

4. Can I Add Vegetables?

Yes! Corn, black beans, or diced zucchini are great additions to make the soup heartier.

5. What’s the Best Way to Thicken the Soup?

For a thicker consistency, blend a portion of the soup and return it to the pot or stir in a slurry of cornstarch and water.

6. Can I Make It Vegetarian?

Substitute the chicken with plant-based protein like tofu or chickpeas, and use vegetable broth.

Serving Suggestions

Side Dish	Why It Works
Tortilla chips	Adds a crunchy element
Mexican rice	Complements the flavors
Side salad	Balances the creaminess
Jalapeño cornbread	Adds a touch of sweetness

Make This Soup Your Own

The beauty of Slow Cooker Green Enchilada Soup lies in its versatility. Whether you stick to the recipe or add your personal touch, this dish is sure to satisfy. Adjust the spice levels, try new toppings, or make it a one-pot meal by adding beans or veggies.

Warm Up with a Bowl Today

If you’re craving a cozy, flavorful meal, Slow Cooker Green Enchilada Soup has you covered. Perfect for any time of year, this creamy and zesty soup will quickly become a household favorite. Ready to make it? Gather your ingredients, pick your cooking method, and enjoy the ultimate comfort food tonight!

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