Green Chicken Enchilada Soup Ingredients:
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
How to make Green Chicken Enchilada Soup?
Please c-lic-k the photo or the "next >" button below to see the instructions.
