Green Chicken Enchiladas Soup

cooktopcove.com

Laura W

IP newbie

2.5 pounds boneless, skinless chicken breasts or thighs

28 ounces green enchilada sauce

24 ounces chicken broth

2 cups Monterey Jack cheese

1 cup half-and-half or heavy cream

4 ounces salsa verde (green salsa)

4 ounces softened and cubed cream cheese

Salt and pepper to taste

Directions at cooktopcove.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer