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Crock Pot Green Enchilada Chicken Soup

by | Mar 22, 2021


  • 2.5 lbs of boneless skinless Chicken Breasts or thighs
  • 28 oz can of Green Enchilada sauce
  • 24oz of Chicken broth
  • 1 Cup half and half or heavy whipping cream
  • 1 Cups Monterey jack cheese
  • 4 oz cream cheese, cubed at room temp
  • 4oz Green Salsa ( salsa verde)
  • Salt and Pepper to taste


  1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth…cook on low for 6-8 hrs
  2. About 30 min before serving Remove Chicken and Shred.
  3. then add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot.
  4. stir until cheeses are melted.
    • * you can add additional salsa for taste.
  5. You can top with sliced avacado, Cilantro, green onion