Green Enchiladas Chicken Soup

Boneless Skinless Chicken Breasts or Thighs - either one can be used.
Green Enchilada Sauce - 28 oz can of store-bought!
Chicken Broth
Half and Half - half and half or heavy cream can be used.
Monterey Jack Cheese - if you can, grate your own cheese it melts better than packaged.
Cream Cheese - cubed and very soft. Soften it in the microwave before adding to the soup.
Green Salsa (Salsa Verde) - use any favorite brand.
Salt and Pepper to taste
Optional Garnish - avocado, green onion, sour cream, cilantro

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

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Kristin Deveraux

Principal Broker, Owner