crock pot green enchilada chiken soup

Crock Pot Green Enchilada Chicken Soup

Ingredients:

2.5 lbs boneless skinless chicken breasts or thighs

28 oz green enchilada sauce

24 oz chicken broth

1 cup half and half or Greek yogurt

2 cups Monterey Jack cheese, shredded

4 oz cream cheese, cubed

4 oz green salsa (salsa verde)

Salt and pepper to taste

Optional Garnishes:

Sliced avocado

Fresh cilantro

Sliced green onion

Sour cream

Directions:

Prepare the Chicken and Broth Base:

Place chicken, green enchilada sauce, and chicken broth into the Crock Pot.

Cook on low for 6-8 hours.

Shred the Chicken:

Remove chicken, shred with two forks, and return to the Crock Pot.

Add Creamy Ingredients:

Add Monterey Jack cheese, cream cheese, half and half or Greek yogurt, and green salsa.

Stir well and cook on low for an additional 30 minutes.

Taste and Adjust Seasoning:

Add salt and pepper to taste.

Serve and Garnish:

Ladle soup into bowls and top with desired garnishes like avocado, cilantro, green onion, and sour cream.

Tips:

Use chicken thighs for more flavor.

Adjust spice level with mild or hot enchilada sauce.

Make ahead and store in the fridge for up to 3 days or freeze for up to 3 months.

Customize with toppings like shredded cheese, jalapeños, or crispy tortilla strips.

Of course! Here are detailed storage and serving suggestions for your Crock Pot Green Enchilada Chicken Soup to ensure it stays delicious.

Storage Instructions

Refrigeration:

Let the soup cool to room temperature before storing. Do not leave it out for more than 2 hours.

Store in an airtight container in the refrigerator for 3-4 days.

Freezing:

Important Note: Soups with dairy (half-and-half, cream cheese, yogurt) can sometimes separate or become grainy when thawed and reheated. The soup will still be safe to eat but may have a slightly different texture.

For best freezing results, consider freezing the soup before adding the creamy ingredients. Simply prepare the shredded chicken in the broth and enchilada sauce base, then freeze that.

When ready to eat, thaw the base, reheat it, and then stir in the cheeses, half-and-half, and salsa verde.

If freezing the complete soup, place it in a freezer-safe container, leaving about an inch of space for expansion. It will keep for 2-3 months.

Reheating:

From Refrigerated: Reheat gently in a pot on the stove over medium-low heat, stirring occasionally, until warmed through. Avoid boiling vigorously as this can cause the dairy to separate.

From Frozen: Thaw overnight in the refrigerator. Reheat gently on the stove, stirring often. If the soup appears separated, a quick whisk can often bring it back together.

Microwave: Reheat in a microwave-safe bowl in 60-second intervals, stirring in between, until hot.

Serving Suggestions

This soup is a complete meal in a bowl, but here’s how to make it even better:

The Garnish Bar is Key!
Set out small bowls of garnishes for everyone to customize their soup. This is the best part!

Fresh Herbs: Chopped fresh cilantro is non-negotiable for many!

Creamy Elements: A dollop of sour cream, Mexican crema, or even a slice of avocado.

Crunch: Tortilla strips or crushed tortilla chips are essential for texture. You can also offer fried jalapeño slices.

Fresh & Bright: Sliced green onions, a squeeze of fresh lime juice, or diced red onion.

Extra Cheese: Because more cheese is always a good idea.

Perfect Side Dishes:

Warm, Soft Tortillas: Flour or corn tortillas for dipping and scooping.

Cheesy Quesadillas: A simple cheese quesadilla cut into triangles is perfect for dunking.

Crispy Salad: A simple side salad with a bright lime vinaigrette can cut through the richness of the soup.

Mexican Rice: A scoop of cilantro-lime rice on the side or even right in the bottom of the bowl.

Enjoy your meal! It’s a crowd-pleaser.