Green Enchilada Chicken Soup With Crockpot

This soup makes for a great keto lunch!

Green Chicken Enchilada Soup

Recipe by Steve NelsonCourse: Main, Soups, LunchCuisine: MexicanDifficulty: Medium
Servings

12

servings
Prep time

15

minutes
Cooking time

6

hours 

Ingredients

  • 2.5 pounds boneless skinless chicken breasts

  • 28-ounce can of green enchilada sauce

  • 2 cups chicken broth

  • 1 cup heavy cream

  • 2 cups Monterey Jack Cheese

  • 4 ounces cream cheese

  • 4 ounces green salsa

  • Salt, to taste

  • Pepper, to taste

Directions

  • In slow cooker, add chicken breast, green enchilada sauce, and chicken broth
  • Cook on Low 6 to 8 hours (alternatively, cook on high for 4 hours)
  • Remove chicken and shred
  • Add shredded chicken, jack cheese, cream cheese, heavy cream, and green salsa to slow cooker.
  • Turn slow cooker to warm and stir until cheeses are melted
  • Add hot sauce or additional salsa to taste