Creamy Green Enchilada Chicken Soup Recipe
Perfect Tex-Mex soup for fall and winter months!
Equipment
Ingredients
- 2 to 3 pounds chicken thighs boneless and skinless
- 24 ounces Fire & Kettle Chicken Broth
- 1 tablespoon garlic minced
- 4 ounces green salsa verde
- 1/2 sour cream
- 3/4 cup heavy whipping cream
- 1 - 28 ounce can of mild green Enchilada sauce
- 1 cup Monterrey Jack cheese
- 1 cup Cheddar Cheese
Optional Toppings:
- 1/4 cup cilantro
- 1 avocado diced
- Sour cream
Instructions
- Place the chicken thighs in the slow cooker with the broth, garlic, and salsa verde.
- Cook over low heat for 6 to 8 hours or high heat for 4 hours.
- Remove the cooked chicken and shred it on a cutting board. Set aside.
- Mix in the sour cream, heavy whipping cream, and green enchilada sauce, and cheeses to the liquid still in the slow cooker.
- Stir until the liquid is well combined.
- Place the shredded chicken in the soup mixture.
- Turn the slow cooker to a warm setting.
- Serve warm!
- Top with extra cheese, cilantro, avocado, and more sour cream if desired.
Video
Notes
Note: If you don't have a slow cooker, you can also use the slow cook option on an Instant Pot as well.
Nutrition
Serving: 1serving
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