Creamy Green Enchilada Chicken Soup with Salsa Verde and Monterey Jack

Choose boneless, skinless chicken breasts or thighs that are fresh and evenly sized for this shredded chicken chicken enchilada soup recipe. Boneless, skinless chicken breasts and thighs are simple to shred and provide a meaty texture and flavor to this soup. Green enchilada sauce and salsa verde provide green chile flavor. Monterey Jack and cream cheese add creamy, cheesy flavor to this soup.

The food ingredients include chicken in green enchilada sauce and chicken broth. Other ingredients added to the pot include half and half, shredded Monterey Jack cheese, softened cream cheese, and green salsa. Chicken breasts and thighs can be used, and heavy cream can be used instead of half and half. A block of cheese works better than shredded cheese to help the Monterey Jack cheese melt in the soup.

The chicken is done when it can be shredded. The soup itself is done when the cheese is well incorporated into the soup. Use softened cream cheese because cold cream cheese is unlikely to melt completely. The soup can be left on the warm setting of the slow cooker with the added cheese or heated on the stove and stirred until no lumps of cheese remain.

Add salt, pepper, salsa, hot sauce, and other toppings as desired. Other suggestions for toppings and accompaniments include avocado, cilantro, green onions, sour cream, and tortilla chips to serve with the soup. The article suggests adding crushed tortilla chips to soup bowls to keep their texture distinct from the creamy soup.