Green Enchilada Chicken Soup (Crockpot)
Green Enchilada Soup is an easy Crockpot soup that takes less than 10 minutes to prep and has all the yummy cozy, zesty, savory notes you’re looking for on a cold night! Turn classic green chicken enchiladas into a creamy soup using canned green enchilada sauce and salsa verde.
Ingredients
- 3-3 1/2 pounds boneless, skinless chicken breasts or thighs
- 30 ounces green enchilada sauce
- 29 ounces chicken broth
- 1 (15.5-ounce) can white beans, such as cannellini or navy (drained and rinsed)
- Taco or Adobo seasoning (optional)
- 1 tablespoon cornstarch
- 1 cup half and half
- 8 ounces shredded monterey jack cheese (divided)
- 4 ounces 1/3-less fat cream cheese (softened)
- 1/2 cup salsa verde
- Optional Toppings: tortilla chips, cilantro, lime wedges, shredded cheese
Directions
- 1
To a Crockpot, whisk together enchilada sauce, chicken broth, white beans and seasoning (if using).
- 2
Add the chicken, coat well, cover, and cook on high 4-5 hours or low 7-8.
- 3
Remove the chicken from the Crockpot. Whisk together the half & half and cornstarch and add to the crockpot.
- 4
Stir in 6 ounces of the shredded cheese, cream cheese, and salsa verde. Cook on high for 5 minutes.
- 5
Meanwhile, shred the chicken. Stir all the ingredients together and add the shredded chicken back to the crockpot. Serve and garnish as desired.