Description
A smoky, zesty soup combining tender chicken with a rich green cheese sauce. Balances heat from green enchilada sauce with velvety dairy for Mexican-American comfort.
Ingredients
2.5 lbs skinless chicken breasts or thighs
28 oz green enchilada sauce (or salsa verde)
24 oz chicken broth (low-sodium preferred)
1 cup half-and-half
2 cups shredded Monterey Jack cheese
4 oz cream cheese, cubed and softened
4 oz green salsa verde
Salt and pepper to taste
Instructions
Add chicken, enchilada sauce, and chicken broth to a 6QT slow cooker
Cook on LOW for 6–8 hours until chicken is tender
Shred chicken and return to the pot
Stir in cheese, cream cheese, half-and-half, and green salsa verde
Set to WARM and mix until cheeses fully melt
Notes
Pre-warm cream cheese in microwave for faster melting
Rotisserie chicken halves work well
Add 1 tsp garlic powder for flavor depth
Optional: Whisk in ½ cup melted butter for extra richness
Serve with warmed tortilla chips or cornbread
- Prep Time: 20
- Cook Time: 480
- Category: trends
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (8 oz/240ml serving)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 60mg