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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.
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
917
kcal
Author:
Carrie Barnard
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, chicken broth, 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!
Video
Nutrition
Calories:
917
kcal
|
Carbohydrates:
52
g
|
Protein:
50
g
|
Fat:
58
g
|
Saturated Fat:
30
g
|
Cholesterol:
257
mg
|
Sodium:
1991
mg
|
Potassium:
1389
mg
|
Fiber:
11
g
|
Sugar:
13
g
|
Vitamin A:
2718
IU
|
Vitamin C:
7
mg
|
Calcium:
508
mg
|
Iron:
7
mg