Easy Crock Pot Green Enchilada Chicken Soup Recipe
A creamy, flavorful, and easy-to-make soup combining tender chicken, tangy green enchilada sauce, and rich cheeses. Perfect for a cozy family meal or meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Scale
- Main Ingredients:
- 6 boneless, skinless chicken thighs, diced
- 2 cans (15 oz each) white beans, drained and rinsed
- 28 oz green enchilada sauce
- 4 oz salsa verde
- 1 cup heavy whipping cream
- 2 cups shredded Monterey Jack cheese
- 8 oz cream cheese, diced
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon cornstarch (for thickening)
- Optional Toppings:
- Avocado slices
- Chopped cilantro
- Sour cream
Instructions
- Combine Ingredients: Add chicken, white beans, enchilada sauce, salsa verde, salt, and pepper to the crock pot.
- Cook: Cover and cook on low for 5-6 hours or on high for 3 hours.
- Add Creaminess: Stir in cream, shredded cheese, and diced cream cheese. Mix until melted and creamy.
- Thicken Soup: Whisk cornstarch with water and stir into soup; cook for 5 more minutes.
- Serve and Garnish: Ladle into bowls and add toppings of your choice.
Notes
- Use boneless chicken breasts for a leaner option.
- Green enchilada sauce can be homemade or store-bought.
- For a thicker soup, use less broth or increase cornstarch.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
Nutrition
- Calories: 360
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg