Green Chicken Soup (Print Version)
# Ingredients:
01 -
2.5 pounds of chicken breasts or thighs without bones or skin.
02 -
24 ounces of chicken stock.
03 -
28 ounces of green chili enchilada sauce.
04 -
1 cup of heavy cream or half-and-half.
05 -
4 ounces of softened cream cheese.
06 -
2 cups of Monterey Jack cheese, shredded.
07 -
4 ounces of salsa verde.
08 -
Salt and pepper as preferred.
# Instructions:
01 -
Set chicken with broth and enchilada sauce to cook on low for 6-8 hours. Tear chicken into pieces, then mix in the rest and combine until cheese is melted.
02 -
Cook chicken in a cup of broth under pressure for 8 minutes. Pull the chicken apart. Stir everything else in and let the cheese blend in.
03 -
Gently cook chicken in the broth until it can be shredded. Mix in all the remaining ingredients and warm until cheese dissolves.
04 -
Taste and season how you like. Top with extras like avocado, green onion, sour cream, or cilantro if you want.
# Notes:
01 -
The spice level is mild to medium.
02 -
You can toss in beans or veggies.
03 -
Let cream cheese soften first before mixing.