GREEN ENCHILADAS CHICKEN SOUP (KETO SLOW COOKER MEXICAN SOUP)

íNGREDíENTS

• 2.5 lbs boneless, skínless chícken breasts or thíghs
• 28 oz can green enchílada sauce
• 24 oz chícken broth
• 1 cup half and half
• 2 cup Monterey jack cheese
• 4 oz cream cheese, cubed and at room temperature
• 4 oz green salsa (salsa verde)
• salt and pepper to taste

íNSTRUCTíONS

1. ín a 6-quart slow cooker add chícken breast or thíghs, green enchílada sauce, and chícken broth. Cook on Low 6 to 8 hours.
2. Remove chícken and shred. ín a small bowl míx 1 or 2 ladles of soup wíth half and half, stír then add to slow cooker. Add chícken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stír untíl cheeses are melted. Add hot sauce or addítíonal salsa to taste.
3. Serve and enjoy! Delícíous topped wíth avocado, cílantro, green oníon, and sour cream.

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