Green Enchiladas Chicken Soup

This came across my Facebook feed.

• Ready In: 8 hrs 10 mins
• Serves: 6
• Yields: 12 Cups

Ingredients

• 2 1⁄2 lbs boneless skinless chicken breasts
• 28  ounces  green enchilada sauce
• 24  ounces chicken broth
• 1  cup half-and-half
• 2  cups monterey jack cheese
• 4  ounces cream cheese, cubed and at room temperature
• 4  ounces salsa verde

Directions

1. In a 6 quart slow cooker add chicken breast, Green enchilada sauce and chicken broth. Cook on low for 6 to 8 hours.
2. Remove chicken and shred. In a small bowl mix one or two ladles of soup with half-and-half, stir, then add to slow cooker. Add chicken, jack cheese, cream cheese, and salsa Verde. Turn crockpot to warm and stir until cheese is are melted.
3. top with avocado, cilantro, green onion, and sour cream.