Green Enchiladas Chicken Soup

This week I had the joy of eating some of the tastiest soup, made by my friend Maggie.

I just have to share it with you, because not only is it delicious, it is also easy to prepare.

See instructions below for preparing in either the Instant Pot, on the stovetop, or in a slow cooker.

Green Enchiladas Chicken Soup - makes 12 servings

2.5 lb. boneless chicken breasts or thighs (or a purchased large rotisserie chicken)

28 oz. green enchilada sauce

24 oz. chicken broth

2 c. Monterey Jack cheese

4 oz. cream cheese (at room temperature)

4 oz. green salsa (salsa verde)

1 c. half and half

salt and pepper, to taste

Instant Pot Instructions

1. Cook chicken on high pressure with 1 c. of broth for 8 minutes. Do a quick release after 10 min. Remove chicken and shred.

2. Set pot to medium saute, add remaining broth, shredded chicken, enchilada sauce, salsa and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper.

Stovetop Instructions

1. In a large stockpot, add chicken and broth and simmer until chicken is done and can easily be pulled apart. Remove and shred.

2. Add remaining ingredients and sitr an heat until warm and cheese is melted.

Slow cooker Instructions

1. Put chicken, enchilada sauce, and chicken broth and cook on  low 6 to 8 hours. Shred chicken.

2. Add all ingredients, turn to warm and stir until cheese are melted.

*To add spice, use additional green salsa or a green chili hot sauce.

So easy, right?

You can throw these 6 ingredients together in a slow cooker, instant pot, or stovetop pot...whatever fits best into your schedule that day.

Let me know what your family thinks!