Green Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
40 ounces Chicken Breast (cooked), no skin, roasted 28 oz Green Chili Enchilada Sauce - Mild - 1 can (by LUCKYGAL710) 24 cup (8 fl oz) Chicken Broth 1 cup Half and Half Cream 2 cup Colby and Monterey Jack Cheese shredded 4 oz Cream Cheese 8 tbsp La Victoria Green Chile Salsa, Mild
In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
Remove chicken and shred. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CWILLIAMS8387.
Remove chicken and shred. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CWILLIAMS8387.
Nutritional Info Amount Per Serving
- Calories: 272.0
- Total Fat: 14.7 g
- Cholesterol: 102.1 mg
- Sodium: 2,512.8 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.0 g
- Protein: 28.3 g
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