Description
Experience the vibrant flavors of a creamy, spicy broth enhanced with green enchilada sauce and salsa verde in this delightful soup. Perfectly paired with tender shredded chicken tenderloin and savory cheeses, this dish is both comforting and irresistible. Enjoy making this simple yet satisfying soup on a stovetop, in an Instant Pot, or your trusty slow cooker.
Ingredients
– 1 lb chicken tenderloin, shredded
– 2 cans (10 oz each) green enchilada sauce
– 1 cup salsa verde
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional for garnish)
– Lime wedges (for serving)
Instructions
1. If using an Instant Pot, add chicken tenderloin, green enchilada sauce, salsa verde, and chicken broth. Close the lid and cook on high pressure for 10 minutes. For stovetop or slow cooker, combine these ingredients in a large pot or slow cooker and cook until chicken is tender.
2. Once cooked, remove chicken tenderloin and shred using two forks. Return shredded chicken to the pot.
3. Stir in heavy cream, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and ground cumin. Season with salt and pepper to taste. Stir until the cheeses are melted and the soup is creamy.
4. If using stovetop, simmer on low for an additional 10 minutes for flavors to meld. If using a slow cooker, continue cooking on low for 30 minutes.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges if desired.