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Green Enchiladas Chicken Soup Recipe

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This recipe for Green Enchiladas Chicken Soup is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 cream
2 cup Monterey jack cheese
4 oz cream cheese, cubed at room temperature (or softened)
4 oz green salsa (salsa verde)
salt and pepper to taste
Directions:
Directions:
Stovetop Instructions:

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.

Slow Cooker Instructions:

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.

 

 

 

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