Description
A creamy and flavorful crock pot dish featuring shredded chicken simmered in green enchilada sauce, perfect for a comforting meal.
Ingredients
Scale
- 1.1 kg boneless, skinless chicken breasts or thighs
- 800 ml green enchilada sauce
- 710 ml chicken broth
- 240 ml half and half or Greek yogurt
- 200 g Monterey Jack cheese, shredded
- 115 g cream cheese, cubed
- 115 g green salsa (salsa verde)
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the chicken, green enchilada sauce, and chicken broth into the slow cooker and ensure the poultry is fully submerged.
- Cover and cook on low heat for 6 to 8 hours until the chicken is tender and fully cooked.
- Remove the chicken from the cooker, shred using two forks, and return the meat to the broth.
- Incorporate the Monterey Jack cheese, cream cheese, half and half or Greek yogurt, and green salsa. Stir to blend thoroughly.
- Continue to cook on low setting for an additional 30 minutes, stirring occasionally until the soup is creamy and smooth.
- Taste and adjust salt and black pepper as needed before serving.
- Ladle the soup into bowls and top with preferred garnishes such as avocado, cilantro, green onion, and sour cream.
Notes
- For a lower-calorie option, substitute Greek yogurt for half and half.
- Garnishes can be customized based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg