Crock Pot Green Enchilada Chicken Soup
Crock pot green enchilada chicken soup is so creamy. The cheese and green enchilada sauce create a rich and creamy soup with hearty chicken.
Servings: 6
Cost: $21.02, $3.50 per Servings
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
- ½ tsp Salt
- ½ 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 6 diced boneless skinless chicken thighs, 2 cans white beans (15 oz each, drained and rinsed), 1 can green enchilada sauce (28 oz), 4 oz salsa verde, 3 cups chicken broth, ½ tsp salt, and ½ tsp pepper to the crock pot.
- Cover and cook on low for 5-6 hours or on high for 3 hours.
- Stir 1 Tablespoon cornstarch into 1 cup heavy whipping cream. Then stir the heavy whipping cream mixture, 2 cups shredded Monterey Jack cheese, and 8 oz cream cheese diced into small pieces into the crock pot.
- Cover and cook until the cheese has melted (30 minutes to 1 hour).
- Serve topped with 1 sliced avocado, 1 bunch chopped cilantro, and 1 cup sour cream.
- Enjoy!
Video
Nutrition
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
