Green Enchiladas Chicken Soup

When the chill of the evening starts to seep through the windows, there’s nothing quite as comforting as a bowl of warm soup. But not just any soup – a pot of Green Enchiladas Chicken Soup promises a comforting embrace with its creamy, flavorful broth and tender pieces of chicken. This recipe takes the beloved elements of green enchiladas and transforms them into a hearty soup, perfect for those nights when you crave something warm and satisfying yet easy to prepare. It’s a dish that brings the family together, inviting everyone to ladle generous portions into their bowls and customize with their favorite toppings.

Crafting this soup is like painting with a palette of rich flavors and textures. The base combines the tangy zest of green enchilada sauce with the depth of chicken broth, creating a foundation that is both invigorating and soothing. The addition of tender chicken, melted cheese, and a touch of cream adds layers of complexity, ensuring each spoonful is a harmonious blend of savory notes and creamy indulgence. Whether you opt for the slow cooker, Instant Pot, or traditional stovetop method, the process is straightforward, making it an accessible culinary adventure for cooks of any skill level.

Serving this Green Enchiladas Chicken Soup is an opportunity to turn a simple meal into a festive occasion. With garnishes like avocado slices, fresh cilantro, diced green onions, and a dollop of sour cream, each bowl becomes a canvas for personal expression. It’s a dish that welcomes improvisation, allowing you to add ingredients like corn, black beans, or a squeeze of lime for an extra burst of flavor. As the soup warms your body, it also opens up a space for conversation and connection, proving that sometimes, the simplest dishes are the ones that feed not just our hunger, but our souls.

Ingredients:

• 2.5 lbs boneless, skinless chicken breasts or thighs: Chicken thighs can offer more flavor due to their higher fat content, but breasts are a leaner option. Consider mixing both for a balance of flavor and health.
• 1 recipe Seeking Good Eats Green Enchilada Sauce or 1 (28 oz) can green enchilada sauce: Making your own green enchilada sauce can add a fresh and customized flavor profile to your soup. Experiment with the levels of spiciness and tanginess by adjusting the amount of green chilies and tomatillos.
• 24 oz chicken broth: Using a homemade chicken broth instead of store-bought can greatly enhance the soup’s depth of flavor. Consider making broth in advance and storing it for use in recipes like this.
• 1 cup half and half or heavy cream: Half and half will give you a lighter soup, while heavy cream will make it richer and more decadent. You could also experiment with full-fat coconut milk for a dairy-free version that adds a slight sweetness and creamy texture.
• 2 cups Monterey Jack cheese: This cheese melts well and adds a mild, buttery flavor. For more complexity, consider a mix of cheeses such as sharp cheddar or smoked gouda.
• 4 oz cream cheese, cubed at room temperature (or softened): This adds a smooth, creamy consistency to the soup. Make sure it’s well integrated to avoid clumps.
• 4 oz green salsa (salsa verde): The salsa verde adds a bright, tangy flavor. You can choose a store-bought variety or make your own for a fresher taste.
• Salt and pepper to taste: Adjust according to your preference. Freshly ground black pepper and sea salt can enhance flavors.

Optional garnishes and add-ins:

• Avocado, cilantro, green onion, sour cream: These garnishes add freshness, creaminess, and an additional layer of flavor.
• Corn, black beans, or rice: For a heartier soup, add these ingredients after the chicken has been shredded. They will make the soup more filling and add interesting textures.
• Lime wedges: Serving the soup with lime wedges on the side allows diners to add a fresh burst of citrus, enhancing the other flavors in the soup.

Instructions:

Slow Cooker Instructions:

1. In a 6-quart slow cooker, combine chicken, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours.
2. Remove the chicken to shred, then return it to the slow cooker with the cheeses, cream cheese, half and half, and green salsa. Set to warm and stir until the cheeses have melted. Adjust flavors with hot sauce or additional salsa.
3. Serve garnished with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

1. Cook chicken with 1 cup of broth on high pressure for 8 minutes. Do a quick release after 10 minutes. Shred the chicken.
2. Set the pot to sauté medium, add the remaining broth, shredded chicken, enchilada sauce, and salsa, heating until warm. Then add cheeses and stir until melted. Season to taste.

Stovetop Instructions:

1. Simmer chicken in broth in a large stockpot until it shreds easily. Shred the chicken.
2. Return the chicken to the pot with the enchilada sauce, half and half, cheeses, and salsa. Heat until warm and the cheese has melted. Season to taste.

Tips:

• Cooking Chicken: For even more flavor, season the chicken with spices like cumin, garlic powder, and chili powder before cooking.
• Cheese: Add cheese gradually and stir constantly to ensure it melts smoothly and doesn’t stick to the bottom of the pot.

This expanded Green Enchiladas Chicken Soup recipe offers a variety of options to tailor the dish to your taste preferences and dietary needs. It’s a versatile recipe that can easily be adjusted to become a new favorite in your recipe collection.