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"Creamy, Cheesy, and Full of Bold Flavors!"
This Crock Pot Green Enchilada Chicken Soup is a comforting, flavorful dish that’s perfect for busy days. With minimal prep and the magic of a slow cooker, you’ll have a creamy, cheesy, and slightly spicy soup that’s sure to impress. It’s rich, hearty, and loaded with the zesty flavors of green enchilada sauce and salsa verde.
Ingredients
Main Ingredients:
2.5 lbs boneless, skinless chicken breasts or thighs – Tender and juicy, the star of this dish.
1 (28 oz) can green enchilada sauce – Adds bold, tangy flavor.
24 oz chicken broth – Creates a savory base for the soup.
For Creaminess and Cheesiness:
1 cup half and half or heavy whipping cream – For a rich, creamy texture.
2 cups Monterey Jack cheese, shredded – Melts beautifully, adding a mild, cheesy flavor.
4 oz cream cheese, cubed and at room temperature – Adds extra creaminess.
Additional Flavor:
4 oz green salsa (salsa verde) – Enhances the soup with a bright, zesty kick.
How to Make Crock Pot Green Enchilada Chicken Soup
Prepare the Ingredients:
Place the chicken breasts or thighs in the bottom of your crock pot.
Add the Liquids:
Pour the green enchilada sauce and chicken broth over the chicken. Stir in the green salsa.
Cook the Chicken:
Cover the crock pot and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
Shred the Chicken:
Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
Add Creamy Ingredients:
Stir in the half and half (or heavy cream), Monterey Jack cheese, and cream cheese. Mix until the cheeses are fully melted and the soup is creamy. Let it cook on low for another 15–20 minutes to allow the flavors to meld.
Serve and Enjoy:
Ladle the soup into bowls and garnish with your favorite toppings, such as crushed tortilla chips, fresh cilantro, diced avocado, or a dollop of sour cream.
Why You’ll Love This Recipe
Set It and Forget It: The crock pot does all the work, leaving you free to focus on other tasks.
Bursting with Flavor: Green enchilada sauce and salsa verde give this soup a bold, tangy taste that’s hard to resist.
Rich and Creamy: The combination of cheeses and cream makes this soup indulgently satisfying.
Customizable: Adjust the spice level with mild or spicy green enchilada sauce and salsa verde.
Pro Tips for Success
Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature before adding it to prevent clumps.
Use Fresh Cheese: Grate the Monterey Jack cheese yourself for the best melting consistency. Pre-shredded cheese may not melt as smoothly.
Leftover Love: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
This Crock Pot Green Enchilada Chicken Soup is a crowd-pleaser that combines the comforting elements of a creamy soup with the bold flavors of Mexican cuisine. It’s the ultimate dinner for busy weeknights or cozy weekends. Save this recipe and enjoy it all year long!