Crock Pot Green Enchilada Chicken Soup

Becky Kleam

*2.5 lbs of boneless skinless Chicken Breasts or thighs

*28 oz can of Green Enchilada sauce

*24oz 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

*4oz Green Salsa ( salsa verde)

*Salt and Pepper to taste

1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6 to 8 hrs

2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, ½ and ½ and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.

3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like

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