Green Enchiladas Chicken Soup 

Warm up with this comforting and creamy Green Enchiladas Chicken Soup! Perfect for chilly days or whenever you're craving something delicious. Here’s how to make it:

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 shredded Monterey Jack cheese
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, add the chicken breasts or thighs and cover with chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 20-25 minutes).
Remove the chicken from the pot and shred it using two forks. Set aside.
Combine Ingredients:
In the same pot, add the green enchilada sauce, half and half (or heavy cream), cream cheese, and green salsa. Stir until the cream cheese is fully melted and incorporated.
Add Chicken and Cheese:
Return the shredded chicken to the pot and stir in the shredded Monterey Jack cheese. Cook over medium heat until the cheese is melted and the soup is heated through.
Season:
Taste and season with salt and pepper as needed.
Serve:
Ladle the soup into bowls and enjoy! You can garnish with additional cheese, cilantro, or tortilla strips if desired.