Click on a category to see more recipes in this category
Ingredients
1 1/4 Pounds chicken thighs, boneless, skinless
1 (14 oz) Can green enchilada sauce
1 (14 1/2 oz) Can chicken broth
1/2 Cup half & half
1 Cup Monterey jack cheese, shredded
2 Ounces cream cheese, cubed, at room temperature
2 Ounces green salsa (salsa verde)
Instructions
In a 6 quart crockpot add chicken thighs, green enchilada sauce, and chicken broth. Cover and cook on LOW for 4 to 5 hours.
Remove chicken and shred.
In a small bowl mix 1 or 2 ladles of soup with half & half, then stir back into crockpot.
Add chicken, jack cheese, cream cheese, and green salsa.
Turn crock pot to warm and stir until cheeses are melted.
Add hot sauce or additional salsa to taste.
Delicious topped with avocado, cilantro, green onion, and sour cream.