Green Enchilada Chicken Soup
Rated 5.0 stars by 2 users
Category
Soups & Stews
Cuisine
Mexican
Servings
6
Prep Time
10
Cook Time
35
- In any non-stick CanCooker add chicken, green enchilada sauce and chicken broth.
- Place on lid and cook on a medium-to-medium low heat source for 30 minutes until chicken is cooked.
- Remove chicken and shred.
- Return chicken to the CanCooker and add Monterey jack cheese, cream cheese, half and half and green salsa.
- Stir until the cheeses are melted.
- Salt and Pepper to taste.
- You can top with sliced avocado, cilantro, tomato, jalapeno, green onion, sour cream and tortilla strips.
Ingredients
- 2.5 lbs Boneless, Skinless Chicken Breasts or Thighs
- 28 oz Can Green Enchilada Sauce
- 24 oz Chicken Broth
- 1 cup Half and Half
- 2 cups Monterey Jack Cheese
- 4 oz Cream Cheese
- 4 oz Green Salsa
- Salt and Pepper
Things You Need
Sale
Directions
- In any non-stick CanCooker add chicken, green enchilada sauce and chicken broth.
- Place on lid and cook on a medium-to-medium low heat source for 30 minutes until chicken is cooked.
- Remove chicken and shred.
- Return chicken to the CanCooker and add Monterey jack cheese, cream cheese, half and half and green salsa.
- Stir until the cheeses are melted.
- Salt and Pepper to taste.
- You can top with sliced avocado, cilantro, tomato, jalapeno, green onion, sour cream and tortilla strips.