Salsa Verde Chicken Enchilada Soup

Rich, cheesy and full of flavor--this soup is comfort in a bowl. This recipe can be found in our new Celebrate Festive Fall with Miss Annie Cookbook: https://amzn.to/3HZuPUJ

Author: Annie McDaniel

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SALSA VERDE ENCHILADA SOUP

Rich, cheesy and full of flavor--this soup is comfort in a bowl.

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Ingredients

• 2 1/2 pounds boneless, skinless chicken breasts
• 1 (28 oz) can green enchilada sauce
• 24 oz chicken broth
• 1 cup half-and-half or heavy cream
• 2 cups shredded Monterey Jack cheese
• 4 oz cream cheese, cubed and at room temperature
• 4 oz green salsa
• Salt and pepper, to taste

Instructions

1. Place chicken breasts in the bottom of your crockpot.
2. Pour in enchilada sauce and chicken broth.
3. Cover and cook on low 6-7 hours or high for 3-4 hours, until chicken is fully cooked and tender.
4. Remove chicken, shred it with two forks, and return it to the crockpot.
5. Add Monterey Jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted.
6. Season with salt and pepper to taste.
7. Serve hot with your favorite toppings--like tortilla strips, avocado, cilantro, or jalapeños.

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