Green Enchilada Chicken Soup

Prep Time: 15 mins | Cook Time: 6 hours 10 min | Course: Dinner | Servings: 8

Creamy cheesy delicious chicken soup with green enchilada sauce comes together in a sinch using a slow cooker (or instant pot). A new favorite, thanks to Kori at Seeking Good Eats https://seekinggoodeats.com/green-enchiladas-chicken-soup-keto-slow-cooker-mexican-soup/ 

2.5 lbs chicken thighs

1 28-oz can green enchilada sauce

1 quart chicken broth

8 oz cream cheese

1 cup heavy cream

2 cups monterey jack cheese, shredded

4 oz salsa verde

Salt and pepper, to taste

1 green onion, sliced

1/4 cup cilantro, chopped

1 avocado, diced

Sour cream, for garnish

Place chicken thighs, enchilada sauce, and chicken broth in a slow cooker. Let cook on high heat for 6 hours. If not using a slow cooker, simmer chicken, enchilada sauce, and chicken broth in a dutch oven over medium-low heat until cooked through.

Shred cooked chicken with two forks or in a stand mixer with the paddle attachment; stir in the cream cheese. Return the chicken (and cream cheese) to the pot and add in the cream, cheese, salsa verde, salt, and pepper. Heat through and garnish with green onions, cilantro, avocado and sour cream.