Green Enchiladas Chicken Soup

I added tortilla chips, and it was an excellent dish.

Excellent, HOT ... and makes ALOT! Added can of ROTEL, tub green SALSA + small can HATCH chiles with broth @ beginning. Refrigerate overnight. Before serving, reheat crock on high then add final ingredients. Added large can ENCHILADA sauce then w/ cheeses. Serve w/ yogurt, cheese, chips, avocado.

Doubled salsa verde (8 oz)

I liked it. Kyle said it need more to it to be less broth in each bite.

Forgot to get a picture but this was super yummy! The only addition I made was adding some pinto beans and cumin. So good!

I would add onions and mayve beans next time. Delicious

Y'all...this recipe is fantastic! I did this in the crockpot, 6.5 hours, on high. I accidentally added all a 16 oz jar of salsa Verde instead of 4 oz, so I did only 12 oz of chicken broth. Also, I tossed some Kick'n chicken spice on my chicken while I prepped everything. My husband recommended jalapenos as a topping.

I made this in a slow-cooker. I used 3.5 lbs. of chicken thighs, 32 oz. chicken broth, and increased the salsa Verde to between 2/3 - 1 cup. I left the other ingredients the same. It turned out really good and my 8-year-old liked it!