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
Directions:
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.
Shred the Chicken:
Remove chicken, shred with two forks, and return to the Crock Pot.
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.
Taste and Adjust Seasoning:
Add salt and pepper to taste.
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!