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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Crock Pot Green Enchilada Chicken Soup Recipe

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This recipe for Crock Pot Green Enchilada Chicken Soup is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
2.5 lbs of boneless skinless Chicken Breasts or thighs
28 oz can of Green Enchilada sauce
24oz of Chicken broth
1 Cup half and half or heavy whipping cream
2 Cups Monterey jack cheese
4 oz cream cheese, cubed at room temp
4oz Green Salsa ( salsa verde)
Salt and Pepper to taste
Directions:
Directions:
In Crock pot add chicken breasts or chicken thighs, green Enchilada sauce and chicken broth. Cook on low for about 6 - 8 hours.

About 30 minutes before serving, remove chicken and shred.

Add shredded chicken, Jack cheese, cream cheese, 1/2 and 1/2 and green salsa to crock pot. Stir until cheeses are melted. *you can add additional salsa for taste.

You can top with sliced avocado, cilantro, green onion and sour cream and add strips
of Crisp tortillas if you like!.

Serve and enjoy
Personal Notes:
Personal Notes:
OMG! This is fabulous! We love it!

 

 

 

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