Green Chicken Enchilada Soup (Print Version)
# Ingredients:
01 -
2.5 pounds skinless boneless chicken thighs or breasts.
02 -
28 ounces sauce for green enchiladas.
03 -
24 ounces broth made from chicken.
04 -
1 cup cream or half and half.
05 -
2 cups monterey jack cheese, freshly shredded.
06 -
4 ounces softened cream cheese.
07 -
4 ounces salsa verde.
08 -
Pepper and salt as needed.
# Instructions:
01 -
Mix broth and enchilada sauce with chicken and cook on low for 6-8 hours. Pull chicken apart with forks, then mix in other stuff until all cheese has melted.
02 -
Add chicken with 1 cup broth and pressure cook for 8 minutes. Pull chicken into shreds. Stir in everything else and warm until all cheese is melted.
03 -
Cook chicken in broth until it's soft enough to shred. Mix in all other ingredients and heat until the cheese is completely melted.
04 -
Add salt and pepper as you like and top with extras such as sour cream, sliced avocado, fresh cilantro or chopped green onions.
# Notes:
01 -
Spiciness ranges from mild to medium.
02 -
Beans or veggies work well as add-ins.
03 -
Make sure cream cheese is room temperature before mixing.