• Tweet

Thank you Carrie for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀

GREEN ENCHILADA CHICKEN SOUP

2 1/2 pounds boneless, skinless chicken breasts or thighs
1 recipe homemade green enchilada sauce (recipe below) or 1 (28 ounce) can green enchilada sauce
3 cups homemade chicken bone broth
1 cup half and half or heavy cream, depending on desired consistency
2 cups Monterey jack cheese or pepper jack cheese
4 ounces cream cheese, cubed at room temperature
4-8 ounces green salsa verde, to taste
FRESH ground salt and pepper, to taste

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on LOW 6 to 8 hours.
• Remove chicken and shred.
• Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
• Turn slow cooker to warm and stir until cheeses are melted.
• Add hot sauce or additional salsa to taste.
• Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.
• Serve and enjoy!

NOTE: you can short cut this recipe using chopped Costco chicken rotisserie pieces. They now come already picked in a large package. Using this chicken also makes it easy to cut the recipe in half or double it 😀

GREEN ENCHILADA SAUCE
Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.

1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce

2 tablespoons avocado oil
1 cup chopped onion
2 garlic cloves, FINELY minced
1 cup UNDRAINED diced canned green chiles
2 cups homemade chicken bone broth
1 teaspoon cumin
1 teaspoon oregano
FRESH ground sea salt and black pepper, to taste
Optional to spice it up: 1 jalapeno pepper, diced

• Heat oil in a skillet over medium high heat.
• Saute onion until soft.
• Add garlic and cook for 1 minute.
• Reduce heat to medium.
• Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.
• Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.
• Use an immersion blender to blend ingredients to your desired consistency.
• Transfer back to your skillet.
• If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer. I use a canning jar with an airtight lid.