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This enchilada soup really hits the spot on a cold winter day! It reminds me of white chicken chili, but with a slightly different taste and no beans! I love the zingy green salsa and enchilada sauce and loads of fresh cilantro.
Who doesn't love a crockpot soup? You can do this a couple ways. You can cook your chicken down (2 breasts is enough) and shred it in the crockpot and then make the soup, or add chicken that you're already cooked. Today I actually used shredded turkey that I had in the freezer! That works too!
You just dump in all the ingredients and let it sit on low for a few hours, or high if you need it done quicker (just remember to stir and keep an eye on it!). I reserve some of the cilantro as a garnish!
Ingredients:
- Chicken/Turkey-about two breasts (I add anywhere from 2-4 cups depending on what I'm using up!)
- 1-32 oz carton of chicken broth
- 24 oz canned green enchilada sauce
- 1-8oz block cream cheese
- 8 oz green salsa (tomatillo salsa)
- 1 can corn niblets (optional or you can use a smaller can)
- 4 oz pepper jack cheese (optional or you can sprinkle in a few red pepper flakes)
- Cilantro chopped for soup during cooking and additional for garnish
I love having this with a dollop of sour cream and some tortilla chips on the side (and maybe a margarita!). This freezes well too, so make a lot and save some for later!
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