Green Enchilada Chicken Soup
Ingredients
8 8 servings (approx. 1.5 cups per bowl)
Scaled from 8 8 servings (approx. 1.5 cups per bowl)
- 2 ½ lbs boneless skinless chicken thighs
- 28 oz green enchilada sauce
- 24 oz chicken broth
- 1 cup half n half or heavy cream
- 2 cups monterey jack cheese
- 4 oz cream cheese
- 4 oz salsa verde
Instructions
-
in a crock pot add chicken, enchilada sauce and broth and cook on low for 6-8 hours
-
30 minutes before serving, shred chicken, add cheeses, half n half, salsa verde
-
stir until cheeses are melted
Nutrition
Per serving
| Calories | 528 |
|---|---|
| Fat | 35 |
| Saturated fat | 18 |
| Trans fat | 0 |
| Unsaturated fat | 17 |
| Cholesterol | 168 |
| Sodium | 1180 |
| Carbohydrates | 12 |
| Fiber | 1 |
| Sugar | 6 |
| Protein | 36 |