Green Chicken Enchilada Soup 

Ingredients:

2.5 pounds boneless skinless chicken breasts or thighs
1 recipe green enchilada sauce (or a 28-ounce can of store-bought sauce)
24 ounces chicken broth
1 cup half and half or heavy cream
2 cups Monterey Jack cheese, shredded
4 ounces cream cheese, cubed and softened
4 ounces green salsa (salsa verde)
Salt and pepper to taste
Instructions:

Cook the Chicken:
In a large pot or slow cooker, add the chicken breasts or thighs. Pour the green enchilada sauce and chicken broth over the chicken. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. If using a pot, bring to a simmer and cook until the chicken is cooked through (about 20-30 minutes).
Shred the Chicken:
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add Cream and Cheese:
Stir in the half and half (or heavy cream), cream cheese, green salsa, and Monterey Jack cheese. Mix well until the cream cheese is melted and everything is combined.
Season:
Taste the soup and add salt and pepper as needed. Let it simmer for an additional 5-10 minutes to heat through and allow the flavors to meld.
Serve:
Ladle the soup into bowls and garnish with your favorite toppings, such as additional cheese, avocado, cilantro, or tortilla strips.