Salsa Verde Enchilada Chicken Soup
This DeLicIoUs soup was submitted by one of my followers, Lindsay Johnson. It's so easy to make and is now one of our favorites! You will love it too.
Salsa Verde Enchilada Chicken Soup
This DeLicIoUs soup was submitted by one of my followers. It's so easy to make and now one of our favorites! You will love it too.
Ingredients
- 2.5 lbs boneless, skinless chicken breasts
- 1 (28 oz) can green enchilada sauce
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese
- 4 oz cream cheese, cubed at room temperature (or softened)
- 4 oz green salsa (salsa verde)
- salt and pepper to taste
Instructions
- In a 6-quart slow cooker add chicken breasts, green enchilada sauce, and chicken broth. Cook on low for 6 to 8 hours.
- Remove chicken and shred or shred inside the crockpot.
- Add Monterey 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.
- Delicious topped with crushed tortilla chips, avocado, cilantro, green onion, and sour cream.
