Crock pot green enchilada chicken soup is so creamy and the green enchilada sauce really makes this broth so flavorful. The blends of cheese in this soup create a rich and creamy soup that will satisfy any craving for comfort food!
Crock pot green enchilada chicken soup
Soup weather calls for a really delicious and creamy bowl of soup. This Crock Pot Green Enchilada Chicken Soup does not disappoint. From the beans and chicken to the cheese and enchilada sauce, this comes together for a spectacular meal.
The crock pot does all of the work and it is an all around great and easy winter recipe. Plus, it is frugal and you can get chicken thighs on sale. The beans really help to stretch the meat for a budget friendly meal!
If you love our Green Chili Chicken Enchiladas and Chili’s Chicken Enchilada Soup Recipe, this new soup recipe for chicken enchilada soup with green enchiladas sauce will be a hit!
You need a good slow cooker for this recipe.
If you are in the market for something new, I really love my Ninja cooker. The nice thing about this is you can brown the meat in the same slow cooker.
It is so handy to just have the one pan to clean. It has become of my favorite kitchen appliances.
I also really like this crockpot as well. I use this all the time and it’s great.
My favorite feature is that you can lock the lid down. This is awesome for when you need to take the crockpot somewhere.
I often use the slow cooker to take dishes to potluck events and this feature is amazing! There are several others on sale here.
Another favorite is this programmable crock pot for when I am am not at home all day. I love coming home to a nice meal ready and waiting!
I also like to use crock pot liners to make clean up a breeze. These are worth every penny and save a ton of time.
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!
Frequently Asked Questions (FAQs): Q1: Can I use chicken breasts instead of thighs? A: Certainly! Adjust the cooking time accordingly to prevent overcooking.
Q2: Is this soup spicy? A: The green enchilada sauce and chilies provide a mild heat, but you can customize the spice level to your preference.
Q3: Can I freeze the leftovers? A: Absolutely! Freeze in airtight containers for a convenient future meal.
Savor the warmth of our Crock Pot Green Enchilada Chicken Soup—a culinary masterpiece that turns ordinary ingredients into an extraordinary experience. Dive into the heartwarming embrace of Southwest flavors! 🍲🌶️✨
