This soup makes for a great keto lunch!
Green Chicken Enchilada Soup
Course: Main, Soups, LunchCuisine: MexicanDifficulty: MediumServings
12
servingsPrep time
15
minutesCooking time
6
hoursIngredients
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