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Crockpot Green Enchilada Chicken Soup Recipe

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This recipe for Crockpot Green Enchilada Chicken Soup is from Denkinger Family Cookbook, 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 lbs of boneless, skinless Chicken Breasts or Thighs
28 oz can of Green Enchilada Sauce
24 oz can of Chicken Broth
1 Cup half & half or heavy whipping cream
2 Cup Monterey Jack Cheese
4 oz cream cheese, cubed at room temerature
4 oz Green Salsa (salsa verde)
Salt and Pepper to taste
Directions:
Directions:

1) In crock pot, add chicken breasts or thighs, green enchilada sauce, and chicken broth. Cook on low for 6-8 hrs.

2) About 30 minutes before serving remove the chicken and shred it. Then add the shredded chicken, Jack cheese, cream cheese, 1/2 & 1/2, and green salsa to the crock pot, stir until cheeses are melted. **you can add additional salsa for taste

3) You can top with sliced avacado, cilantro, green onion and sour cream. Add strips of crisp tortillas if you like.

 

 

 

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