Creamy, comforting, and packed with flavor—this soup is perfect for a low-carb meal!
Ingredients
2½ lbs boneless, skinless chicken breasts or thighs
1 (28 oz) can green enchilada sauce
24 oz chicken broth
1 cup half-and-half or heavy cream
2 cups shredded Monterey Jack cheese
4 oz cream cheese, cubed and softened
4 oz salsa verde
Salt and pepper, to taste
Instructions (Crock Pot)
In a 6-quart slow cooker, add the chicken, green enchilada sauce, and chicken broth.
Cook on LOW for 6–8 hours, until the chicken is tender.
Remove the chicken, shred it, and return it to the slow cooker.
Add the Monterey Jack cheese, cream cheese, half-and-half, and salsa verde.
Set the slow cooker to WARM and stir until all the cheese is melted and the soup is creamy.
Season with salt and pepper to taste. Add hot sauce or extra salsa if you like more heat.
Serving Suggestions
Top with sliced avocado, sour cream, or shredded cheese. Serve with homemade low-carb Mission tortilla chips if desired.
