Crock Pot Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup

Ingredients:

• 2.5 lbs boneless skinless chicken breasts or thighs
• 28 oz green enchilada sauce
• 24 oz chicken broth
• 1 cup half and half or Greek yogurt
• 2 cups Monterey Jack cheese, shredded
• 4 oz cream cheese, cubed
• 4 oz green salsa (salsa verde)
• Salt and pepper to taste

Optional Garnishes:

• Sliced avocado
• Fresh cilantro
• Sliced green onion
• Sour cream

Instructions:

Directions:

1. Prepare the Chicken and Broth Base:
   • Place chicken, green enchilada sauce, and chicken broth into the Crock Pot.
   • Cook on low for 6-8 hours.
2. Shred the Chicken:
   • Remove chicken, shred with two forks, and return to the Crock Pot.
3. Add Creamy Ingredients:
   • Add Monterey Jack cheese, cream cheese, half and half or Greek yogurt, and green salsa.
   • Stir well and cook on low for an additional 30 minutes.
4. Taste and Adjust Seasoning:
   • Add salt and pepper to taste.
5. Serve and Garnish:
   • Ladle soup into bowls and top with desired garnishes like avocado, cilantro, green onion, and sour cream.

Tips:

• Use chicken thighs for more flavor.
• Adjust spice level with mild or hot enchilada sauce.
• Make ahead and store in the fridge for up to 3 days or freeze for up to 3 months.
• Customize with toppings like shredded cheese, jalapeños, or crispy tortilla strips.

Enjoy your comforting and flavorful Crock Pot Green Enchilada Chicken Soup! 🍲😊