Green Enchiladas Chicken Soup

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🍲 How to Make It

Slow Cooker

  1. Add chicken, enchilada sauce, and broth to slow cooker. Cook on Low for 6–8 hours.
  2. Shred chicken and return to pot.
  3. Stir in cheeses, cream, and salsa verde. Warm until melted.
  4. Season and serve with toppings like avocado, cilantro, or sour cream.

Instant Pot

  1. Add chicken + 1 cup broth. Cook on High Pressure for 8 minutes.
  2. Quick release, shred chicken.
  3. Switch to Sauté, add remaining broth, enchilada sauce, salsa verde, and chicken.
  4. Stir in cheeses and cream until smooth. Season and serve.

Stovetop

  1. Simmer chicken in broth until cooked. Shred and return to pot.
  2. Add enchilada sauce, cream, cheeses, and salsa verde.
  3. Heat gently until melted and smooth. Season and serve.

🍽 Topping Ideas

  • Sliced avocado
  • Chopped cilantro
  • Green onions
  • Sour cream
  • Crushed tortilla chips

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