Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28 ounce can store bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
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Instructions
- Add chicken, green enchilada sauce, chicken broth, and salsa verde to the slow cooker. Season lightly with salt and pepper. Turn the slow cooker to low and let it cook for 4 to 6 hours.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and add cream cheese and half and half. Stir until smooth.
- Stir in monterey jack cheese until melted and silky. Adjust seasoning and serve with your favorite toppings.
Notes
- This soup keeps well for 3 to 4 days in the fridge and can be frozen for later. Feel free to customize the toppings or cheese.