This creamy and flavorful soup combines tender chicken, zesty green enchilada sauce, and melty cheese for a comforting, easy-to-make meal.
Ingredients
Protein and Base:
2.5 lbs boneless skinless chicken breasts or thighs
28 oz can green enchilada sauce
24 oz chicken broth
Creamy Additions:
1 cup half-and-half or Greek yogurt
2 cups Monterey Jack cheese, shredded
4 oz cream cheese, cubed and at room temperature
Zesty Flavor:
4 oz green salsa (salsa verde)
Instructions
Prepare the Crock Pot
Place the chicken breasts or thighs into the crock pot.
Add Base Ingredients
Pour the green enchilada sauce and chicken broth over the chicken.
Add the green salsa.
Cook the Chicken
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
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