This Green Enchilada Soup is a comforting flavorful dish inspired by the tangy, savory flavors of green enchiladas. Made with shredded chicken, green enchilada sauce, broth and green verde salsa, it’s creamy, mildly spicy soup is perfect for warming up on chilly days. 
Ingredients
- 2.5 pounds boneless, skinless chicken breasts
- 14 ounces green enchilada sauce
- 24 ounces chicken broth no salt added
- 1 cup nonfat milk
- 4 ounces light cream cheese
- 12 ounces salsa verde
- 15 ounces canned great northern beans
- 2 ounces Monterey Jack Cheese for topping
Servings: 1 cup servings
Units:
Instructions
- Clean and wipe your area.
- In a crock pot add chicken breasts, green enchilada sauce, salsa verde, chicken broth and northern beans
- About 30 minutes before serving remove chicken and shred.
- Add shredded chicken back to the crock pot and add the cream cheese and milk.
- Let cream cheese melt and stir until mixed well.
- Serve 1 cup of soup on a bowl and top with a sprinkle of Monterey jack cheese.
- Enjoy!
Recipe Notes
