Crock Pot Green Enchilada Chicken Soup
Ingredients:
2.5 lbs boneless, skinless chicken breasts or thighs
28 oz can green enchilada sauce
24 oz chicken broth
1 cup half and half or heavy whipping cream
2 cups Monterey Jack cheese, shredded
4 oz cream cheese, cubed and at room temperature
4 oz green salsa (salsa verde)
Salt and pepper, to taste
Optional Toppings:
Sliced avocado
Fresh cilantro
Green onion, chopped
Sour cream
Directions:
Cook the Chicken:
Place the chicken breasts or thighs in the crock pot.
Add the green enchilada sauce and chicken broth.
Cover and cook on low for 6–8 hours, until the chicken is tender and fully cooked.
Shred the Chicken and Add Remaining Ingredients:
About 30 minutes before serving, remove the chicken from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot.
Add the Monterey Jack cheese, cream cheese, half and half (or heavy cream), and green salsa.
Stir well until the cheeses melt and the soup is creamy.
Taste and adjust seasoning with additional salt, pepper, or salsa if desired.
Serve and Garnish:
Ladle the soup into bowls.
Top with sliced avocado, fresh cilantro, chopped green onions, and a dollop of sour cream, if desired.
Enjoy this rich and flavorful soup, perfect for a comforting and hearty meal!