Green Chicken Enchilada Soup

So quick and easy... I love crockpot recipes! This is sure to be a favorite!

Tools You'll Need

Crockpot

Two forks

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Ingredients

4-5 lbs boneless skinless chicken breast

2 48-56-oz green enchilada sauce

48 oz chicken stock

1/2-1 bag Frozen corn (optional)

1 can drained black beans (optional)

8 oz full fat cream cheese

8 oz Salsa verde

Fresh cilantro chopped (I like using a giant handful)

pepper to taste

2 Cups heavy cream

4 Cups monterey jack cheese shredded

Ingredients

In the crockpot, add the chicken, black beans, enchilada sauce, cilantro, and stock. Cook on low 6-8 hours. About 30 minutes before serving, add the corn if desired.

Remove the chicken and use the forks to shred it. Place the chicken back in the crockpot with the rest of the ingredients. Stir until melted and combined.

Good toppers can be avocado, sour cream, more shredded cheese, salsa, etc. Mangia!