Crock Pot Green Enchilada Chicken Soup

Essential Ingredients:

    • 2.5 lbs Boneless Skinless Chicken Breasts or Thighs
      Choose boneless and skinless chicken for easy shredding and a healthier option. Chicken breasts are leaner, while thighs provide a bit more flavor due to their higher fat content.
    • 28 oz Green Enchilada Sauce
      This green enchilada sauce is the star of the dish. It provides the soup with a tangy, savory kick. You can choose from mild, medium, or hot, depending on your preference for spiciness.
    • 24 oz Chicken Broth
      The chicken broth serves as the base of the soup, adding depth and flavor to the dish while ensuring a smooth consistency.
    • 1 Cup Half and Half or Greek Yogurt
      Adding half and half or Greek yogurt gives the soup a creamy texture. Greek yogurt is a great option if you want a slightly tangy, thicker texture.
    • 2 Cups Monterey Jack Cheese
      Monterey Jack melts beautifully, making it the perfect cheese to add a smooth, creamy texture to the soup. It also adds a mild, slightly buttery flavor.
    • 4 oz Cream Cheese (cubed at room temperature)
      Cream cheese adds richness and helps thicken the soup. It blends seamlessly with the other ingredients, providing a velvety mouthfeel.
    • 4 oz Green Salsa (Salsa Verde)
      Salsa verde adds freshness and complexity to the soup. It’s a perfect complement to the green enchilada sauce, creating layers of flavor.
    • Salt and Pepper to Taste
      Seasoning is key to bringing all the flavors together. Don’t forget to taste and adjust as needed.
Dishware sets

Optional Garnishes:

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