Crock Pot Green Enchilada Chicken (Print Version)

Creamy green enchilada chicken soup with cheese, salsa verde, and optional fresh garnishes.

# Ingredients:

→ Base

01 - 1.1 kg boneless, skinless chicken breasts or thighs
02 - 800 ml green enchilada sauce
03 - 710 ml chicken broth

→ Creamy Components

04 - 240 ml half and half or Greek yogurt
05 - 200 g Monterey Jack cheese, shredded
06 - 115 g cream cheese, cubed
07 - 115 g green salsa (salsa verde)

→ Seasoning

08 - Salt, to taste
09 - Black pepper, to taste

→ Optional Garnishes

10 - Sliced avocado
11 - Fresh cilantro
12 - Sliced green onion
13 - Sour cream

# Instructions:

01 - Place the chicken, green enchilada sauce, and chicken broth into the slow cooker and ensure the poultry is fully submerged.
02 - Cover and cook on low heat for 6 to 8 hours until the chicken is tender and fully cooked.
03 - Remove the chicken from the cooker, shred using two forks, and return the meat to the broth.
04 - Incorporate the Monterey Jack cheese, cream cheese, half and half or Greek yogurt, and green salsa. Stir to blend thoroughly.
05 - Continue to cook on low setting for an additional 30 minutes, stirring occasionally until the soup is creamy and smooth.
06 - Taste and adjust salt and black pepper as needed before serving.
07 - Ladle the soup into bowls and top with preferred garnishes such as avocado, cilantro, green onion, and sour cream.

# Notes:

01 - For a lighter version, substitute Greek yogurt for half and half. Adjust spice level by opting for mild or hot green enchilada sauce.

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