Green Enchilada Chicken Soup

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Directions:

  1. 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.
  2. Shred the Chicken:
    • Remove chicken, shred with two forks, and return to the Crock Pot.
  3. 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.
  4. Taste and Adjust Seasoning:
    • Add salt and pepper to taste.
  5. 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! 
🍲😊

This soup combines the tangy flavor of green enchilada sauce, tender chicken, and creamy cheeses for a delightful meal. Perfect for busy weeknights or cozy weekends, it’s sure to become a family favorite.

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