GREEN ENCHILADAS CHICKEN SOUP (KETO MEXICAN CHICKEN SOUP)


INGREDIENTS

  • 2.5 lbs boneless, skinless chicken breasts or thighs
  • 28 oz can green enchilada sauce
  • 24 oz chicken broth
  • 1 cup half and half or heavy cream
  • 2 cup Monterey jack cheese
  • 4 oz cream cheese, cubed at room temperature (or softened)
  • 4 oz green salsa (salsa verde)
  • salt and pepper to taste

INSTRUCTIONS

SLOW COOKER INSTRUCTIONS:

  1. In a 6-quart slow cooker add chicken breast or thighs, green
    enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
  2. Remove chicken and shred. Add shredded chicken, jack cheese,
    cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to
    warm and stir until cheeses are melted. Add hot sauce or additional salsa to
    taste.
  3. Serve and enjoy! Delicious topped with avocado, cilantro,
    green onion, and sour cream.

INSTANT POT INSTRUCTIONS:

  1. Cook your chicken on high pressure with 1 cup of broth for 8
    minutes. Do a quick release after 10 minutes. Remove chicken and shred. 
  2. Set pot to saute medium, and add remaining broth, shredded
    chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and
    remaining ingredients. Stir until cheese is melted. Season with salt and pepper
    if needed.

STOVETOP INSTRUCTIONS:

  1. In a large stockpot, add chicken and broth. Simmer until
    chicken is done and can easily be pulled apart. Remove chicken and shred.
  2. Add shredded chicken, enchilada sauce, half and half, jack
    cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it
    is warm and the cheese is melted. Season with salt and pepper if needed. Serve
    with additional green salsa, hot sauce, and sour cream on the side. Enjoy!



Base Recipe adapted from this SITE


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