Chicken Enchilada Soup (Print Version)
# Ingredients:
01 -
2 cups Monterey Jack cheese, shredded.
02 -
4 ounces soft cream cheese.
03 -
2.5 pounds of boneless, skinless chicken thighs or breasts.
04 -
1 cup heavy cream or half-and-half.
05 -
28 ounces of green enchilada sauce.
06 -
4 ounces of green salsa.
07 -
24 ounces of chicken stock.
08 -
Salt and pepper, adjust to taste.
# Instructions:
01 -
Layer chicken with enchilada sauce and broth in the slow cooker. Cook on low for 6-8 hours. Pull apart the chicken, mix in everything else, and stir until gooey with melted cheese.
02 -
Combine chicken and 1 cup broth in the Instant Pot. Pressure cook for 8 minutes. Shred the chicken, mix in the rest of the ingredients, and stir until everything's blended and cheesy.
03 -
Boil chicken in broth until it's tender enough to shred. Add the other ingredients and heat til the cheese melts.
04 -
Add salt and pepper if needed. Serve with extras like green onions, cilantro, sour cream, or avocado slices on the side.
# Notes:
01 -
The spice level is mild to medium.
02 -
Feel free to include vegetables or beans if you want.
03 -
Cream cheese should be softened first.