We sure did have some nice days last week, but I am sure we will have some more cold coming. My buttercups are coming up. I hope the cold does not mess them up.
I’m going to do one I hope you enjoy.
CROCK POT GREEN ENCHILADA CHICKEN SOUP
2 ½ lbs. boneless, skinless chicken breasts or thighs
4 oz. cream cheese, softened
28 oz. can green Enchilada sauce
24 oz. can chicken broth
1 c half and half
2 c Monterey Jack cheese
4 oz. green salsa
Salt and pepper to taste
In crock pot add chicken breasts or thighs, green enchilada sauce and chicken broth. Cook on low six to eight hours. About 30 minutes before serving, remove chicken and shred. Add the cheese, chicken, cream cheese, half and half green salsa to crock pot. Stir until cheese melts. To serve you can top with sliced avacado, cilantro, green onions or sour cream. Serve and enjoy. Add strips of chips or tortillas if you like.
Have a great week and like I always say, live, laugh, love and remember to spend time with family and friends and God bless you all.