Red Chicken Enchilada Soup | Umami
Red Chicken Enchilada Soup
Ingredients
- 2 ½ Pounds boneless skinless chicken breasts or thighs
- 1 recipe red enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cup monterey jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- salt and pepper to taste
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