Green Enchiladas Chicken Soup

2.5 Pounds boneless skinless chicken breasts or thighs

1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)

24 ounces chicken broth

1 cup half and half or heavy cream

2 cup monterey jack cheese

4 ounces cream cheese (cubed and softened)

4 ounces green salsa (salsa verde)

salt and pepper to taste

Directions at seekinggoodeats.com

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