Ingredients
2.5 lbs boneless, skinless chicken breasts or thighs
1 recipe 1 (28 oz) can green enchilada sauce
24 oz chicken broth
1 cup half and half or heavy cream
2 cup Monterey jack cheese
4 oz cream cheese, cubed at room temperature (or softened)
4 oz green salsa (salsa verde)
salt and pepper to taste
Instructions
Slow Cooker Instructions:
In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Nutrition Information: YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 346 TOTAL FAT: 17g SATURATED FAT: 9g TRANS FAT: 0g UNSATURATED FAT: 7g CHOLESTEROL: 130mg SODIUM: 962mg CARBOHYDRATES: 7g NET CARBOHYDRATES: 6g FIBER: 1g SUGAR: 4g PROTEIN: 39g