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rock Pot Green Enchilada Chicken Soup

by Iber


2.5 lbs. of boneless skinless Chicken Breasts or thighs
28 oz. can of Green Enchilada sauce
24 oz. of Chicken broth
1 Cup half and half or heavy whipping cream
2 Cups Monterey jack cheese
4 oz. cream cheese, cubed at room temp
4 oz. Green Salsa (salsa verde)
Salt and Pepper to taste


In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth…cook on low for 6-8 hrs.
About 30 min before serving, remove Chicken and shred. The add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. Stir until cheeses are melted. * You can add additional salsa for taste.
You can top with sliced avocado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like! Enjoy!

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