Crock Pot Green Enchilada Chicken Soup is a delicious dish that combines the rich flavors of enchiladas with the convenience of slow cooking. This recipe is a perfect choice for busy weeknights or when you want a hearty meal with minimal effort.

Ingredients:

Soup:

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:

Step 1: Add the chicken, beans, green enchilada sauce, salsa verde, salt, and pepper to the crock pot.

Step 2: Cover and cook on low for 5-6 hours or on high for 3 hours.

Step 3: Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack cheese, and cream cheese into the crock pot.

Step 4: Cover and cook until the cheese has melted (30 minutes to 1 hour).

Step 5: Serve topped with sour cream, avocado slices, and cilantro. Enjoy!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breasts for the chicken thighs in this recipe. Keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly.

2. Can I use a different type of cheese?

Absolutely! While Monterey Jack cheese adds a delicious flavor, you can experiment with other cheeses like cheddar, pepper jack, or a Mexican cheese blend to suit your taste preferences.

3. Can I make this recipe vegetarian or vegan?

Yes, you can modify the recipe to be vegetarian or vegan. Replace the chicken with plant-based protein alternatives like tofu or tempeh, use vegetable broth instead of chicken broth, and opt for dairy-free substitutes like coconut milk or non-dairy cheese.

4. Can I freeze the leftovers?

Yes, you can freeze the leftovers of this soup. Allow it to cool completely, then store it in airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

5. Can I adjust the spiciness of the soup?

Absolutely! If you prefer a milder soup, you can reduce the amount of salsa verde or opt for a mild version.

Similarly, if you like it spicier, you can increase the amount of salsa verde or add additional spices like chili powder or cayenne pepper.

6. Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breasts for the chicken thighs. Keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly to avoid overcooking.

7. Can I make this recipe dairy-free?

Yes, you can make this recipe dairy-free by omitting the heavy whipping cream, Monterey Jack cheese, and cream cheese. Instead, you can use a non-dairy alternative like coconut cream or cashew cream for a creamy texture and flavor.

8. Can I use dried beans instead of canned beans?

Yes, you can use dried beans instead of canned beans. However, you’ll need to pre-soak and cook the dried beans separately before adding them to the crock pot. Adjust the cooking time accordingly based on the instructions for the specific type of dried beans you are using.

9. Can I add additional vegetables to the soup?

Absolutely! Feel free to add other vegetables like diced bell peppers, corn, or diced tomatoes to the soup to enhance the flavor and texture. Just add them along with the other ingredients in the crock pot.

10. Can I adjust the spiciness of the soup?

Yes, you can customize the spiciness of the soup to your preference. If you prefer a milder flavor, reduce the amount of salsa verde or use a mild version. For a spicier kick, you can increase the amount of salsa verde or add additional spices like chili powder or cayenne pepper.

How To Make Crock Pot Green Enchilada Chicken Soup

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Ingredients

Soup:

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

Step 1: Add the chicken, beans, green enchilada sauce, salsa verde, salt, and pepper to the crock pot.
Step 2: Cover and cook on low for 5-6 hours or on high for 3 hours.
Step 3: Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack cheese, and cream cheese into the crock pot.
Step 4: Cover and cook until the cheese has melted (30 minutes to 1 hour).
Step 5: Serve topped with sour cream, avocado slices, and cilantro. Enjoy!