GREEN ENCHILADAS CHICKEN SOUP
yield: 4 1/2 cups
- 2 1/2 lbs boneless skinless chicken breast or thigh
- 28oz can green enchilada sauce
- 24oz Chicken Broth
- 1 c Half and Half
- 2 c Monterey Jack Cheese
- 4oz Cream Cheese cubed and room temp
- 4oz Green Salsa (Salsa Verde)
- Salt & Pepper to taste
In a 6 Quart slow cooker ass chicken breast or thighs, green enchilada sauce and chicken broth. Cook on low for 6-8 hours.
Remove chicken and shred.
In a sma bowl mix 1 or 2 ladels of soup with half and half, stir then add to slow cooker.
Add chicken, jack cheese, cream cheese, and green salsa.
Turn crock pot on warm and stir until cheeses melt.
Suggestion: Serve with avocado, cilantro, green onion and sour cream.
