Cooked - Crock Pot Green Enchilada Chicken Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crock Pot Green Enchilada Chicken Soup

6.0

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

1 avocado sliced

1 bunch cilantro chopped

1 cup sour cream

Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.
Cover the pot and set it to cook on low for 5-6 hours or on high for 3 hours.
In a small bowl, mix the cornstarch with the heavy whipping cream. Stir this mixture, along with the Monterey Jack cheese and cream cheese, into the crock pot.
Cover and cook until the cheese is thoroughly melted, which will take about 30 minutes to 1 hour.
Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, and a dollop of sour cream.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food👥Gatherings

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 76 weeks ago

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