Chicken soup with green enchilada sauce.

Slow Cooker Instructions:

Put the chicken, green sauce, and chicken broth in a large slow cooker. Turn the stove to the lowest setting and allow it to cook for 6-8 hours.

After the chicken is cooked, take it out, tear it into pieces, and put it back in the pot. Put the Monterey Jack cheese, cream cheese, half and half, and green salsa. Turn the stove to low heat and mix until the cheese is completely melted.

Try the food and add salt and pepper as needed. You can add toppings like avocado, cilantro, green onions, and sour cream if you like.

Instant Pot Instructions:
Put the chicken in the Instant Pot with 1 cup of chicken broth. Put the pot on the stove.

Cook under high pressure for 8 minutes. After cooking, release the pressure quickly and shred the chicken.

Change the pot to the Sauté mode. Put the rest of the broth, shredded chicken, enchilada sauce, and salsa. Mix thoroughly and heat until warm. Next, combine the cheeses, cream, and green salsa. Mix until there are no lumps.

Add salt and pepper to your liking.

Cooking on the stove:
Cook the chicken in a big pot with chicken broth until it is completely cooked and soft. Cut the chicken into small pieces.

Put the shredded chicken in the pot with the green enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa verde. Heat gently, stirring occasionally until the cheese melts and the soup is hot.

Add salt and pepper to taste and serve with toppings such as salsa, hot sauce, and sour cream if desired. Have fun!