Crock Pot Green Enchilada Chicken Soup

Directions:

1. Slow Cook the Chicken:
   • Place chicken in the crock pot. Pour in enchilada sauce and chicken broth.
   • Cover and cook on low for 6–8 hours (or high for 3–4 hours) until chicken is tender.
2. Shred & Creamify:
   • Remove chicken and shred with two forks. Return to the pot.
   • Stir in Monterey Jack, cream cheese, half-and-half, and salsa verde.
   • Let cook for 20–30 more minutes until creamy and well combined.
   • Season with salt & pepper to taste.
3. Serve & Garnish:
   • Ladle into bowls and top with avocado, cilantro, green onions, sour cream, or tortilla chips.

Enjoy this rich, creamy, and comforting enchilada soup! 🌿🔥