Green Chicken Soup (Print Version)
# Ingredients:
01 -
2.5 lbs of chicken breasts or thighs, no bones or skin.
02 -
28 oz of green enchilada sauce.
03 -
24 oz of chicken stock.
04 -
1 cup of heavy cream or half-and-half.
05 -
2 cups of grated Monterey Jack cheese.
06 -
4 oz of softened cream cheese.
07 -
4 oz of green salsa.
08 -
Salt and pepper for flavor.
# Instructions:
01 -
Place chicken, stock, and enchilada sauce in the slow cooker. Let it go on low for 6 to 8 hours. Afterward, shred the chicken and mix everything else in until the cheese melts smoothly.
02 -
Add the chicken and 1 cup of broth to the Instant Pot. Cook under pressure for 8 minutes. Shred the chicken, then stir in the rest of the ingredients and warm up until the cheese melts.
03 -
Cook the chicken in broth on the stove over a steady simmer until you can easily shred it. Add the remaining ingredients and gently heat until the texture is creamy and the cheese has melted.
04 -
Adjust the seasoning if needed, then serve. You can throw on extras like sour cream, sliced avocado, green onions, or cilantro if you'd like.
# Notes:
01 -
Has a mild-to-medium heat kick.
02 -
Feel free to toss in beans or veggies.
03 -
Softening the cream cheese ahead makes it blend better.