Green Enchilada Chicken Soup Recipe
2lbs Chicken Breast
24oz Chicken Broth
28oz Can Green Enchilada Sauce
4oz Salsa Verde
4oz Cream Cheese, cubed at room temperature
1 Cup Heavy Cream
2 Cups Monterey Jack Cheese
Salt and Pepper to taste
In a large crockpot, add chicken and broth. Cook on low 6 to 8 hours.
Add green enchilada sauce, salsa verde, cream cheese, heavy cream and monterey jack cheese to crockpot. Heat until cheese is melted.
Top with avocado, cilantro and sour cream (optional).