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Crock Pot Green Enchilada Chicken Soup

Creamy green enchilada soup with chicken, beans, and cheese. Easy to make in a crock pot for a satisfying, hearty meal.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 6 boneless skinless chicken thighs diced
  • 15 oz canned white beans drained and rinsed
  • 28 oz 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

Method
 

Combine Ingredients
  1. Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.
Cook
  1. Cover and cook on LOW for 5–6 hours or HIGH for 3 hours.
Add Cream & Cheese
  1. In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth. Stir that mixture into the crock pot along with the shredded Monterey Jack cheese and diced cream cheese.
Melt the Cheese
  1. Cover and continue cooking for another 30 minutes to 1 hour, until all the cheese is thoroughly melted and the soup is creamy and hot.
Serve
  1. Ladle into bowls. Garnish with sliced avocado, chopped cilantro, and a dollop of sour cream. Serve while hot.