Green Enchiladas Chicken Soup

Submitted by agileangus

"This came across my Facebook feed."

 

• Ready In: 8hrs 10mins
• Ingredients: 7
• Yields: 12 Cups
• Serves: 6

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.

Reviews

[duonyte]

This was really good. I had most of a whole roasted chicken, so cut that in half and put it in slow cooker with the enchilada sauce and broth. I used an entire quart of low sodium broth. Because my chicken was cooked, just not shreddable, I cooked for only about 2 1/2 hours. The cream cheese did not melt well, even after 15 minutes on high, and I would break it up even more before adding to the soup. I opted to add the Monterey Jack to each serving. If you are using raw chicken, I'd check for doneness after three or four hours. Any meat will dry out even when cooked in liquid, if overcooked. If you have cooked chicken that you can chop or shred right away, I would do this in a saucepan, simmering for 20-30 minutes, then adding the rest ancd simmering another ten or so. Update: I've made this several more times. Mostly without chicken. I've learned to whisk the cream cheese after it's simmered a bit. You avoid clumps of cream cheese. If I were making this for company, I'd whir the cream cheese with a stick blender. Also, this is really good cold. It'll be a nice summer soup.