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Green Enchilada Chicken Soup (Low Carb) Recipe

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This recipe for Green Enchilada Chicken Soup (Low Carb) is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SOUP
2.5 pounds chicken
28 oz can of green enchilada sauce
24 - 28 oz chicken broth
1 cup half & half cream
2 cups shredded Monterey Jack cheese
4 oz cream cheese
4 oz green salsa Verde

TOPPINGS
Avocado
Sour cream
Sliced green onions
Cut cherry tomatoes
Directions:
Directions:
In crockpot, add chicken, sauce and broth.
Cook on low for 6-8 hours. (Can also be simmered on stove).
Thirty minutes before serving, remove chicken and shred.
Add chicken back to pot, along with Monterey Jack cheese, cream cheese, half & half, and green salsa to pot. Stir until melted.
Add more salsa to taste. Top with avocado, sour cream, and sliced green onions.

 

 

 

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