Ingredients:
2.5 lbs boneless skinless chicken breasts or thighs
28 oz green enchilada sauce
24 oz chicken broth
1 cup half and half or Greek yogurt
2 cups Monterey Jack cheese, shredded
4 oz cream cheese, cubed
4 oz green salsa (salsa verde)
Salt and pepper to taste
Optional Garnishes:

Sliced avocado
Fresh cilantro
Sliced green onion
Sour cream
Instructions:

Directions:
Prepare the Chicken and Broth Base:
Place chicken, green enchilada sauce, and chicken broth into the Crock Pot.
Cook on low for 6-8 hours.
Shred the Chicken:
Remove chicken, shred with two forks, and return to the Crock Pot.
Add Creamy Ingredients:
Add Monterey Jack cheese, cream cheese, half and half or Greek yogurt, and green salsa.
Stir well and cook on low for an additional 30 minutes.
Taste and Adjust Seasoning:
Add salt and pepper to taste.
Serve and Garnish:
Ladle soup into bowls and top with desired garnishes like avocado, cilantro, green onion, and sour cream.
Tips:
Use chicken thighs for more flavor.
Adjust spice level with mild or hot enchilada sauce.
Make ahead and store in the fridge for up to 3 days or freeze for up to 3 months.
Customize with toppings like shredded cheese, jalapeños, or crispy tortilla strips.
Enjoy your comforting and flavorful Crock Pot Green Enchilada Chicken Soup!
This soup combines the tangy flavor of green enchilada sauce, tender chicken, and creamy cheeses for a delightful meal. Perfect for busy weeknights or cozy weekends, it’s sure to become a family favorite.