Green Enchilada Chicken Soup
3 lbs. boneless, skinless chicken thighs or breasts
28 oz. can green enchilada sauce
1 4oz. can green chilies
1 green bell pepper, diced
1 large yellow onion, diced
1 jalapeno, diced
1 tsp. cumin
1 tsp. garlic powder
3 cups chicken broth or stock
1 cup half and half
2 cups shredded Monterey Jack cheese
4 ounces cream cheese, cubed and softened
16 oz. jar Salsa Verde
Lime juice
2 cans white beans, rinsed and drained
Salt and pepper, to taste
In a large slow cooker, add chicken thighs or breasts, green enchilada sauce, salsa verde, green chilies, green bell pepper, onion, jalapeno, cumin, garlic powder, salt, pepper and chicken broth or stock. Cover and cook on low 5-6 hours.
Remove the chicken and shred. Return chicken to the slow cooker and add in white beans and lime juice. Stir well. Cover and continue cooking 1 hour on low. Add Monterey Jack cheese, cream cheese and half and half. Turn slow cooker to warm and stir until cheeses are melted.
Serve! Top with slices of avocado, cilantro, green onion, sour cream or tortilla chips.
