Red Chicken Enchilada Soup
Slow Cooker Instructions: In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
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Cooking tools:
- Slow cooker
- Pressure cooker
- Stockpot
- Stove
- Fork
- Measuring cup
- Wooden spoon
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 cups monterey jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- salt
- pepper
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