Red Chicken Enchilada Soup

• servings: 12 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

2 ½ Pounds boneless skinless chicken breasts or thighs

1 recipe red enchilada sauce (or a 28-ounce can store-bought sauce)

24 ounces chicken broth

1 cup half and half or heavy cream

2 cup monterey jack cheese

4 ounces cream cheese (cubed and softened)

4 ounces green salsa (salsa verde)

salt and pepper to taste

Directions

Slow Cooker Instructions:

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.

Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.

Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.

Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

Stovetop Instructions:

In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.

Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

Nutrition

• Serving Size: 1 cup
• Calories: 346 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Cholesterol: 130 mg
• Sodium: 962 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 39 g