Nacho Soup (Crockpot)

 Nacho Soup

INGREDIENTS

2 pounds chicken breast, boneless, skinless

1 large onion, diced

3 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon salt

1 teaspoon black pepper

6 cups chicken broth

1 cup Pace medium Picante sauce

1 can black beans

1 cup heavy cream

4 cups 4-different shredded cheese mix

Garnish:

sour cream

additional cheese

tortilla chips

cilantro

diced tomatoes

PREPARATION:

1. Place chicken, onion, garlic and spices into a 6-quart slow cooker. Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.

2. Set slow cooker to HIGH, cover and cook for 3 hours.

3. After 3 hours remove and shred the chicken into bite-sized pieces.

4. Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese. Cover and set slow cooker to the LOW setting.

Crockpot Green Enchilada Chicken Soup

 Crock Pot Green Enchilada Chicken Soup 

*2.5 lbs of boneless skinless Chicken Breasts or thighs

*28 oz can of Green Enchilada sauce

*24oz of Chicken broth

*1 Cup half and half or heavy whipping cream

* 2 Cups Monterey jack cheese

*4 oz cream cheese, cubed at room temp

*4oz Green Salsa ( salsa verde)

*Salt and Pepper to taste

1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6-8 hrs

2. About 30 min before serving Remove Chicken and Shred.  the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.

3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.

Serve and enjoy😋😋