Green Enchilada Chicken Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

Slow Cooker Instructions:

Step 3

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth.

Step 4

Cook on Low 6 to 8 hours.

Step 5

Remove chicken and shred.

Step 6

Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.

Step 7

Turn slow cooker to warm and stir until cheeses are melted.

Step 8

Add hot sauce or additional salsa to taste. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Step 9

Instant Pot Instructions:

Step 10

Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.

Step 11

Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.

Step 12

Add cheese and remaining ingredients.

Step 13

Stir until cheese is melted.

Step 14

Season with salt and pepper if needed.

Step 15

Stovetop Instructions:

Step 16

In a large stockpot, add chicken and broth.

Step 17

Simmer until chicken is done and can easily be pulled apart.

Step 18

Remove chicken and shred.

Step 19

Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot.

Step 20

Stir and heat soup until it is warm and the cheese is melted.

Step 21

Season with salt and pepper if needed.

Step 22

Serve with additional green salsa, hot sauce, and sour cream on the side.

Step 23

Enjoy!