GREEN ENCHILADAS CHICKEN SOUP

INGREDIENTS

• 2.5 lbs boneless, skinless chicken breâsts or thighs
• 28 oz cân green enchilâdâ sâuce
• 24 oz chicken broth
• 1 cup hâlf ând hâlf
• 2 cup Monterey jâck cheese
• 4 oz creâm cheese, cubed ând ât room temperâture
• 4 oz green sâlsâ (sâlsâ verde)
• sâlt ând pepper to tâste

INSTRUCTIONS

1. In â 6-quârt slow cooker âdd chicken breâst or thighs, green enchilâdâ sâuce, ând chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken ând shred. In â smâll bowl mix 1 or 2 lâdles of soup with hâlf ând hâlf, stir then âdd to slow cooker. âdd chicken, jâck cheese, creâm cheese, ând green sâlsâ. Turn crock pot to wârm ând stir until cheeses âre melted. âdd hot sâuce or âdditionâl sâlsâ to tâste.
3. Serve ând enjoy! Delicious topped with âvocâdo, cilântro, green onion, ând sour creâm.

Source: https://seekinggoodeats.com/green-enchiladas-chicken-soup-keto-slow-cooker-mexican-soup/