Crock pot green enchilada chicken soup

Crock pot green enchilada chicken soup

from eatingonadime.com
370 min
6 servings

Crock pot green enchilada chicken soup is so creamy. The cheese and green enchilada sauce create a rich and creamy soup with hearty chicken.

Ingredients

  • 6 Boneless Skinless Chicken Thighs (Diced)
  • 2 White Beans Canned (15 oz, drained and rinsed)
  • 28 oz can Green Enchilada Sauce
  • 4 oz Salsa Verde
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Heavy Whipping Cream
  • 2 cups Shredded Monterey Jack Cheese
  • 8 oz cream cheese (diced into small pieces)
  • 3 cups Chicken Broth
  • 1 Tablespoon Cornstarch
  • Toppings:
  • 1 avocado (sliced)
  • 1 bunch cilantro (chopped)
  • 1 cup sour cream

Directions

  1. 1

    Add the chicken, beans, green enchilada sauce, salsa verde, chicken broth, salt and pepper to the crock pot.

  2. 2

    Cover and cook on low for 5-6 hours or on high for 3 hours.

  3. 3

    Stir the cornstarch into the heavy whipping cream.  Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.

  4. 4

    Cover and cook until the cheese has melted (30 minutes to 1 hour).

  5. 5

    Serve topped with the sour cream, avocado slices and cilantro.

  6. 6

    Enjoy!