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

PREP TIME10 MINS

COOK TIME6 HRS

TOTAL TIME6 HRS 10 MINS

SERVINGS6

CUISINEAMERICAN

COURSESOUP

CALORIES917

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

INSTRUCTIONS

  • Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot.
  • Cover and cook on low for 5-6 hours or on high for 3 hours.
  • Stir the cornstarch into the heavy whipping cream.  Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.
  • Cover and cook until the cheese has melted (30 minutes to 1 hour).
  • Serve topped with the sour cream, avocado slices and cilantro.
  • Enjoy!

NUTRITION FACTS

Calories 917kcal, Carbohydrates 52g, Protein 50g, Fat 58g, Saturated Fat 30g, Cholesterol 257mg, Sodium 1991mg, Potassium 1389mg, Fiber 11g, Sugar 13g, Vitamin A 2718IU, Vitamin C 7mg, Calcium 508mg, Iron 7mg