Green Enchiládás Chicken Soup
INGREDIENTS
- 2.5 lbs boneless, skinless chicken breásts or thighs
- 28 oz cán green enchiládá sáuce
- 24 oz chicken broth
- 1 cup hálf ánd hálf or heávy creám
- 2 cup Monterey jáck cheese
- 4 oz creám cheese, cubed át room temperáture (or softened)
- 4 oz green sálsá (sálsá verde)
- sált ánd pepper to táste
INSTRUCTIONS
SLOW COOKER INSTRUCTIONS:
- In á 6-quárt slow cooker ádd chicken breást or thighs, green enchiládá sáuce, ánd chicken broth. Cook on Low 6 to 8 hours.
- Remove chicken ánd shred. Ádd shredded chicken, jáck cheese, creám cheese, hálf ánd hálf, ánd green sálsá to slow cooker. Turn crockpot to wárm ánd stir until cheeses áre melted. Ádd hot sáuce or ádditionál sálsá to táste.
- Serve ánd enjoy! Delicious topped with ávocádo, cilántro, green onion, ánd sour creám.
INSTÁNT POT INSTRUCTIONS:
- Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do á quick releáse áfter 10 minutes. Remove chicken ánd shred.
- Set pot to sáute medium, ánd ádd remáining broth, shredded chicken, green enchiládá sáuce, sálsá, ánd heát until wárm. Ádd cheese ánd remáining ingredients. Stir until cheese is melted. Seáson with sált ánd pepper if needed.
STOVETOP INSTRUCTIONS:
- In á lárge stockpot, ádd chicken ánd broth. Simmer until chicken is done ánd cán eásily be pulled ápárt. Remove chicken ánd shred.
- Ádd shredded chicken, enchiládá sáuce, hálf ánd hálf, jáck cheese, creám cheese, ánd green sálsá to the pot. Stir ánd heát soup until it is wárm ánd the cheese is melted. Seáson with sált ánd pepper if needed. Serve with ádditionál green sálsá, hot sáuce, ánd sour creám on the side. Enjoy!
NOTES
- To ádd spice use ádditionál green sálsá or á green chili hot sáuce
- Máke sure your creám cheese is át room temperáture before ádding to soup.
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