Description
A creamy, cheesy soup that blends comfort with flavor, perfect for cozy nights.
Ingredients
Scale
- 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
- Prep the chicken by placing it in a large pot or slow cooker.
- Add the green enchilada sauce and chicken broth over the chicken.
- Cook the chicken, bring to a simmer and cover for about 20-30 minutes or set on low for 6-8 hours.
- Shred the chicken using two forks.
- Get creamy by returning the shredded chicken to the pot and stirring in cream cheese, half and half, and Monterey Jack cheese.
- Add the green salsa to the mixture.
- Season with salt and pepper to taste.
- Serve warm in bowls, topped with optional cilantro or lime juice.
Notes
This soup stores well and can be frozen for up to three months. It also reheats beautifully, making for an effortless lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: soup, chicken, enchilada, creamy, comfort food