Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 ½ cups green enchilada sauce
- 1 cup salsa verde
- 1 cup heavy cream
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 4 oz cream cheese, cubed
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Optional: 1/2 cup diced green chiles
Instructions:
- Add chicken breasts to the crock pot.
- Pour in chicken broth, green enchilada sauce, salsa verde, and green chiles (if using).
- Sprinkle in cumin, garlic powder, onion powder, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove chicken, shred with two forks, and return it to the crock pot.
- Add cream cheese and heavy cream. Stir well.
- Cover and cook for an additional 20–30 minutes until creamy and smooth.
- Stir in shredded cheese until melted and well combined.
- Taste and adjust seasoning if needed.
Serving Ideas
Top with sour cream, avocado slices, fresh cilantro, or crushed tortilla chips (optional for non-low-carb). Serve with a side salad or low-carb bread.
Storage
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 2 months (add cream after reheating if freezing)
Variations
- Extra heat: Add diced jalapeños or hot green enchilada sauce
- Dairy-free: Use coconut cream and dairy-free cheese
- Thicker soup: Add a little xanthan gum or extra cream cheese