Creamy Green Enchiladas Chicken Soup
A delightful dish combining comforting flavors of chicken and spices in a creamy, green sauce, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can green enchilada sauce (10 oz)
- 4 cups chicken broth
- 1 cup heavy cream (or coconut cream for a dairy-free version)
- 1 cup diced green chilies
Aromatics and Seasoning
- 1 each onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- to taste salt and pepper
Optional Toppings
- shredded cheese
- avocado
- fresh cilantro
Instructions
Combine Ingredients
- In a slow cooker or Instant Pot, add shredded chicken, green enchilada sauce, chicken broth, heavy cream, diced green chilies, onion, garlic, cumin, salt, and pepper.
Choose Your Cooking Method
- For Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours.
- For Instant Pot: Seal the lid and cook on high pressure for 10 minutes, then allow for a natural pressure release.
Final Steps
- Once cooked, stir the soup well to combine all the flavors.
- Serve the soup hot, topped with your choice of optional toppings.
Notes
Use quality chicken for the best flavor. Adjust the consistency with more broth or cream, and taste as you go to adjust seasoning. Avoid overcooking the chicken in the slow cooker.