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This Green Enchiladas Chicken Soup drives my family wild. It's a tasty mix of smooth comfort and Mexican tastes that warms you right up. I'm a big fan of how you can cook it different ways - slow cooker, Instant Pot, or stovetop. And the best thing? It's low in carbs but loaded with protein, so grabbing another bowl doesn't leave me feeling bad.
Ingredients List
- Chicken: Pick boneless, skinless thighs or breasts.
- Green Enchilada Sauce: Grab from the store or whip up your own (28 oz).
- Chicken Broth: Creates a tasty foundation.
- Half and Half: Try heavy cream instead if you want it richer.
- Monterey Jack Cheese: Grate it fresh so it melts better.
- Cream Cheese: Cut into small cubes and soften first.
- Green Salsa: Brings a zingy kick; use more or less as you like.
- Seasonings: Add salt and pepper how you want it.
- Optional Toppings: Try avocado, cilantro, green onion, or sour cream.
Cooking Instructions
- Step 1: Slow Cook
- Throw chicken, enchilada sauce, and broth into your slow cooker. Let it go for 6-8 hours on low.
- Step 2: Shred Chicken
- Take out the chicken, pull it apart, and put it aside.
- Step 3: Add Creaminess
- Mix in half and half, Monterey Jack, cream cheese, and salsa until everything's smooth.
- Step 4: Combine
- Put the shredded chicken back in and stir it all together.
Topping Ideas
Loading up the toppings is what makes this soup special. I love adding chunks of avocado, sprigs of cilantro and a big scoop of sour cream. Sometimes I'll break up some tortilla chips for extra crunch. My husband likes his spicy, so he always adds a dash of hot sauce to his bowl.
FAQs
- Can I freeze this soup?
- Sure thing, just put it in sealed containers and freeze for up to 3 months. Let it thaw in your fridge and warm it up gently.
- Can I adjust the spice level?
- Go with mild first, then let everyone add hot sauce or extra salsa to their own bowls.
- Can I use an Instant Pot?
- Absolutely, cook the chicken with 1 cup broth for 8 minutes on high pressure, then follow the rest of the steps.
Personalize It
This recipe bends to whatever you want. Sometimes I throw in green chiles for extra zip or toss in black beans to fill it out. My kids go nuts when I sprinkle crispy tortilla strips on top, and my friend always mixes in quinoa. You can tweak it any way you want to make it your own creation.
Pro Pointers
Take my word for it, always grab a block of cheese and grate it yourself. It'll melt way better than the pre-shredded stuff. I always taste and tweak the seasoning just before serving. Want a thicker soup? Just let it bubble a bit longer or stir in some cornstarch mixed with water. Nothing beats it straight from the pot.
Storage Tips
You can keep this soup in your fridge about 4 days. When you warm it up, do it slowly and stir it often. I usually add a bit of broth if it gets too thick. Microwaving works too, just heat it bit by bit and give it a good stir between each round.
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Frequently Asked Questions About the Recipe
- → How can I make it spicier?
You can pump up the heat by adding jalapeños, extra green salsa, or your favorite hot sauce. It's up to you!
- → What extra veggies work here?
Feel free to toss in things like corn, bell peppers, zucchini, onions, mushrooms, or even black or white beans. It’s super flexible!
- → Why soften cream cheese first?
Softened cream cheese mixes easily. It melts smoothly, avoiding any lumpy bits in the soup. A quick microwave zap can help if needed!
- → Can I use pre-made enchilada sauce?
Definitely! A 28-ounce store-bought can works, but homemade sauce really steps up the flavor game.
- → What toppings should I try?
Top it with avocado, cilantro, sour cream, green onions, or even more green salsa for extra spice. Get creative!