SLOW COOOKER RECIPE
This Green Chile Chicken Enchilada Soup is so cozy and fulfilling! You will find yourself grabbing another bowl! And it’s such an EASY RECIPE. I make it right in my crockpot! I love to serve mine with all the toppings and fillers on the side so everyone can customize their own bowl!! You have to save this and make it this fall and winter! It’s GREAT for a gathering as this recipe makes enough for 12 servings! But easily cuts in half.
[recipe title=”Green Chile Chicken Enchilada Soup” servings=”12″ preptime=”5 for crockpot 15 for sides” cooktime=”6-8 hours in crockpot” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/11/green-chile-chicken-enchilada-soup-2web-toppings.jpg”]
[recipe-notes]
This is a fabulous crockpot recipe that feeds 12! It can easily be cut in half. Be sure to soften cream cheese before adding.
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[recipe-ingredients]
– 2 1/2 pounds boneless skinless chicken breasts
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon granulated garlic
– 1 28 ounce can green enchilada sauce
– 24 ounces chicken broth
– 1 cup half and half
– 2 cups shredded monterey jack cheese
– 4 ounces cream cheese (cubed and softened)
– 4 ounces green salsa (salsa verde)
[/recipe-ingredients]
[recipe-directions]
In a 6-quart slow cooker add chicken breast, seasonings, green enchilada sauce and broth.
Cook on Low 6 to 8 hours.
Remove chicken and shred. In slow cooker add jack cheese, cream cheese, half and half and green salsa and whisk together until til smooth. Add shredded chicken to slow cooker. Add additional salsa to taste. Keep warm until ready to serve.
[/recipe-directions]
[/recipe]
