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.
- Ingredients:
- Add Monterey Jack 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 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.