Crock Pot Green Enchilada Chicken Soup
This Crock Pot Green Enchilada Chicken Soup is creamy, flavorful, and perfect for any occasion. Featuring tender chicken, white beans, and a rich, cheesy broth, this comforting dish is a family favorite that’s easy to prepare.
Ingredients
Scale
- 6 boneless, skinless chicken thighs, diced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (28 oz) green enchilada sauce
- 4 oz salsa verde
- ½ tsp salt
- ½ tsp pepper
- 1 cup heavy whipping cream
- 2 cups shredded Monterey Jack cheese
- 8 oz cream cheese, diced
- 3 cups chicken broth
- 1 tbsp cornstarch
Instructions
- Combine diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper in the crock pot. Add chicken broth and stir.
- Cook on low for 5–6 hours (or on high for 3 hours) until the chicken is tender.
- Mix cornstarch with heavy whipping cream and stir into the soup. Add shredded cheese and cream cheese; stir until melted.
- Cover and cook for another 30 minutes to 1 hour to thicken.
- Serve hot, garnished with avocado, cilantro, and sour cream.
Notes
- Adjust spice levels by using mild or hot salsa verde.
- Substitute chicken thighs with chicken breasts or turkey for a leaner version.