Servings: 6
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese cubed and softened
- 4 ounces green salsa salsa verde
- Salt and pepper to taste
Instructions
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Slow Cooker:
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In a 6-quart slow cooker, combine chicken, green enchilada sauce, and chicken broth. Cook on Low for 6-8 hours.
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Remove chicken, shred it, and return to the slow cooker. Add Monterey Jack cheese, cream cheese, half and half, and green salsa. Switch to the Warm setting and stir until the cheeses melt.
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Adjust seasoning with salt and pepper. Serve topped with avocado, cilantro, green onion, and sour cream.
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Instant Pot:
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Pressure-cook the chicken with 1 cup of broth on High for 8 minutes. Perform a quick release after 10 minutes and shred the chicken.
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Set the pot to Sauté (medium). Add the remaining broth, shredded chicken, enchilada sauce, and salsa. Heat until warm, then mix in cheeses, half and half, and green salsa. Stir until smooth.
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Taste and season as needed with salt and pepper.
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Stovetop:
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In a large stockpot, simmer chicken in chicken broth until fully cooked and tender. Shred the chicken.
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Add shredded chicken back to the pot along with green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and green salsa. Heat gently until cheese melts and soup is warm.
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Season with salt and pepper. Serve with optional toppings like green salsa, hot sauce, and sour cream. Enjoy!