Instructions
1. Cook the Chicken:
- In a large pot or Dutch oven, combine the chicken, green enchilada sauce, and chicken broth.
- Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
2. Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
3. Add the Dairy:
- Stir in the half-and-half or heavy cream, Monterey Jack cheese, cream cheese, and salsa verde.
- Cook over low heat, stirring frequently, until the cheeses are fully melted and the soup is smooth and creamy. Be careful not to let the soup boil, as this can cause the dairy to separate.
4. Adjust Seasoning and Serve:
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and add your favorite toppings for extra flavor and texture.
Tips for Success
- Dairy Options: For a lighter soup, use evaporated milk instead of heavy cream.
- Make It Spicy: Add diced green chilies, a splash of hot sauce, or chopped jalapeños for an extra kick.
- Time-Saver: Use rotisserie chicken instead of cooking raw chicken. Simply shred and add it directly to the pot after heating the broth and enchilada sauce.
Why You’ll Love It
This Green Chicken Enchilada Soup is creamy, cheesy, and bursting with bold flavors. It’s easy to make and perfect for feeding a crowd or meal prepping for the week. Pair it with warm tortillas or chips for dipping, and you’ve got a dish that’s both comforting and exciting!
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