Crock Pot Green Enchilada Chicken Soup Recipe
This Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful dish perfect for a comforting meal. Combining tender chicken thighs, white beans, green enchilada sauce, and creamy cheeses, it offers a warm, zesty, and cheesy experience. Slow-cooked to meld the bold flavors, this soup is topped with fresh avocado, cilantro, and sour cream for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours on LOW or 3 hours on HIGH plus additional 30 minutes to 1 hour
- Total Time: 6 to 7 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
Ingredients
Scale
Main 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
- 3 cups chicken broth
Cream & Cheese Mixture
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 2 cups shredded Monterey Jack cheese
- 8 oz cream cheese, diced into small pieces
Toppings
- 1 avocado, sliced
- 1 bunch cilantro, chopped
- 1 cup sour cream
Instructions
- Combine Ingredients: Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, pepper, and chicken broth into the crock pot. Stir gently to combine all the ingredients.
- Cook: Cover the crock pot and cook on LOW setting for 5 to 6 hours, or on HIGH setting for 3 hours, allowing the chicken and flavors to meld together thoroughly.
- Add Cream & Cheese: In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth. Stir this mixture into the crock pot along with the shredded Monterey Jack cheese and diced cream cheese.
- Melt the Cheese: Cover and continue cooking on LOW for another 30 minutes to 1 hour, until all cheeses are melted completely and the soup has a creamy, smooth texture and is heated through.
- Serve: Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, and a dollop of sour cream for added creaminess and freshness. Serve hot and enjoy.
Notes
- For thicker soup, reduce the chicken broth slightly or cook with the lid off during the last 30 minutes.
- Feel free to substitute chicken thighs with chicken breasts if preferred, but thighs offer more moisture and flavor.
- You can adjust the heat by adding chopped jalapeños or hot sauce if desired.
- If cream or dairy is a concern, use a dairy-free cream and cheese alternative.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or in the microwave.
Keywords: green enchilada chicken soup, crock pot soup, slow cooker chicken soup, creamy enchilada soup, Mexican chicken soup
