Chicken soup with green enchilada sauce.

Chicken breasts or thighs without bones or skin are a good source of tender protein.

Use homemade or store-bought green sauce for a flavorful and tangy foundation.

Chicken broth for a tasty and filling soup.

Monterey Jack cheese and cream cheese for a smooth and cheesy texture.

Green sauce, known as salsa verde, adds a tangy and lively taste.

Use half and half or heavy cream for more richness and smoothness.

Add salt and pepper to make all the flavors perfect.

Chicken soup with green enchilada sauce.

List of components:

2.5 pounds of chicken breasts or thighs without bones or skin.

1 recipe for green enchilada sauce or a 28-ounce can from the store

24 ounces of chicken broth

1 cup of half and half or heavy cream

2 cups of grated Monterey Jack cheese

4 ounces of cream cheese cut into small pieces and softened.

4 ounces of green salsa.

Add salt and pepper according to your preference.

Steps:

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