Green Enchillada Soup

 

This is one of those wonderful one pot easy prep meals. No chopping! I made a less lactose version because someone in our family has a sensitivity. Use full lactose items if you feel so inclined

Ingredients:

• 2 lbs. uncooked chicken
• 1 - 32oz. chicken or vegetable broth
• 1 - 28 oz. can green enchilada sauce
•  Salt & Pepper to taste
• 1 - 14oz. can of corn, drained
  
• 1 - 14oz drained & rinsed can of white beans
  
• 2 cups shredded Monterey jack cheese
• 1/4 cup whole milk
• 3/4 cup almond milk (Or use all whole milk)
• 1 cup of soy yogurt (or green yogurt or sour cream)
• 2 oz. cream cheese or cream cheese alternative (cubed and softened)
  
• 4 oz. green salsa verde
• chopped white onion
• chopped cilantro 
• tortilla chips
  

***You could top with chopped avocado.

Recipe:

1. In a crockpot add the chicken, broth, and enchilada sauce, Salt & Pepper. Cook on low for 7 hours.
2. Shred the chicken. Add the beans and corn. Stir
3. Add the cheese, milks, yogurt, cream cheese and salsa to the crockpot. Stir as you add the milks. Cook for another hour or until the cheese has melted.
4. Spoon out and top with white onion and cilantro. We enjoy eating this with a side of tortilla chips.

***** You can make this in an insta pot as well. Cook the chicken with 1&1/2 cups of broth on high pressure for 8 minutes. Do a quick release after 10 minutes. Shred chicken. ON saute medium add the broth, chicken, enchilada sauce, salsa and heat until warm. Add cheese, milk, and salsa and stir until cheese is melted. Use Salt & Pepper. Pour in to bowls and top with cilantro and onion, or any other toppings.