Green Chicken Enchilada Soup (Print Version)

# Ingredients:

01 - 2.5 pounds boneless skinless chicken breasts or thighs.
02 - 28 ounces green enchilada sauce.
03 - 24 ounces chicken broth.
04 - 1 cup half and half or heavy cream.
05 - 2 cups shredded monterey jack cheese.
06 - 4 ounces cream cheese, softened.
07 - 4 ounces green salsa.
08 - Salt and pepper to taste.

# Instructions:

01 - Cook chicken with enchilada sauce and broth on low 6-8 hours. Shred chicken, add remaining ingredients and stir until cheese melts.
02 - Pressure cook chicken with 1 cup broth 8 minutes. Shred chicken. Add remaining ingredients and heat until cheese melts.
03 - Simmer chicken in broth until shreddable. Add remaining ingredients and heat until cheese melts.
04 - Season to taste and serve with optional toppings like avocado, cilantro, green onions and sour cream.

# Notes:

01 - Mild to medium spice level.
02 - Can add vegetables or beans.
03 - Soften cream cheese before adding.

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