Shred the Chicken
Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
Add Creamy Ingredients
Stir in the cream cheese, half-and-half (or Greek yogurt), and Monterey Jack cheese.
Mix well until the cheeses are melted and the soup is creamy.
Adjust Seasoning
Taste the soup and add salt, pepper, or additional salsa verde if desired.
Serve
Ladle the soup into bowls and garnish with toppings like chopped cilantro, avocado slices, tortilla strips, or shredded cheese.
Tips for Success
Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature for easier melting.
Thicker Soup: If you prefer a thicker soup, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water before adding the cream cheese.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to avoid curdling.
Why You’ll Love This Recipe
Rich and Creamy: A perfect blend of cheesy goodness and zesty green flavors.
Easy to Make: The crock pot does all the hard work for you!
Versatile: Serve as-is or with a side of tortilla chips, rice, or warm tortillas.
Enjoy this Crock Pot Green Enchilada Chicken Soup—a dish that’s sure to warm your heart and soul! 🌮
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