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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!