Crock Pot Green Enchilada Chicken Soup Recipe
Introduction
This Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful dish perfect for cozy evenings. Loaded with tender chicken, zesty green enchilada sauce, and melty cheeses, it’s effortlessly delicious and easy to prepare.
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
Instructions
- Step 1: Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.
- Step 2: Cover and cook on LOW for 5–6 hours or on HIGH for 3 hours.
- Step 3: 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.
- Step 4: Cover and continue cooking for another 30 minutes to 1 hour, until all the cheese is melted and the soup is creamy and hot.
- Step 5: Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, and a dollop of sour cream. Serve hot.
Tips & Variations
- For a spicier kick, add chopped jalapeños or a few dashes of hot sauce to the crock pot.
- Swap Monterey Jack cheese for Pepper Jack for extra flavor.
- Use chicken breasts instead of thighs if preferred; adjust cooking time accordingly.
- To make it thicker, reduce the chicken broth by half a cup or add extra cornstarch slurry.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup on the stove instead of a crock pot?
Yes, combine all ingredients except the cream and cheese in a large pot. Simmer gently for about 30 minutes until chicken is cooked. Then stir in the cream, cornstarch slurry, and cheeses until melted and creamy.
What can I use instead of heavy whipping cream?
You can substitute half-and-half or whole milk for a lighter option, but the soup will be less rich and creamy. For a dairy-free version, try coconut cream.
PrintCrock Pot Green Enchilada Chicken Soup Recipe
A creamy and flavorful Crock Pot Green Enchilada Chicken Soup featuring tender chicken thighs, white beans, and a blend of green enchilada sauce, salsa verde, and cheeses. Slow-cooked to perfection and topped with fresh avocado, cilantro, and sour cream, this soup brings comforting Mexican-inspired flavors to your table with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
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
Dairy & Thickening Ingredients
- 1 cup heavy whipping cream
- 2 cups shredded Monterey Jack cheese
- 8 oz cream cheese, diced into small pieces
- 1 tablespoon cornstarch
Toppings
- 1 avocado, sliced
- 1 bunch cilantro, chopped
- 1 cup sour cream
Instructions
- Combine Ingredients: Place the diced chicken thighs, drained white beans, green enchilada sauce, salsa verde, salt, pepper, and chicken broth into the crock pot. Stir gently to combine the ingredients evenly.
- Cook Soup: Cover the crock pot and cook on LOW for 5–6 hours or on HIGH for 3 hours until the chicken is tender and cooked through, and the flavors have melded together.
- Prepare Cream Mixture: In a small bowl, whisk the cornstarch into the heavy whipping cream until the mixture is smooth and free of lumps to ensure proper thickening.
- Add Cream and Cheese: Stir the cream and cornstarch mixture into the crock pot along with the shredded Monterey Jack cheese and diced cream cheese. Mix well to incorporate the cheeses throughout the soup.
- Melt the Cheese: Cover and continue cooking on LOW for another 30 minutes to 1 hour, stirring occasionally, until all the cheese is fully melted and the soup is creamy, hot, and thickened.
- Serve: Ladle the hot soup into bowls. Garnish with sliced avocado, chopped cilantro, and a dollop of sour cream for added freshness and richness. Serve immediately.
Notes
- For a thicker soup, allow it to cook longer after adding the cream and cheeses or add additional cornstarch mixed with water.
- To reduce calories, substitute heavy whipping cream with half-and-half or evaporated milk, although the soup may be less rich.
- Use fresh diced chicken breasts instead of thighs if preferred, adjusting cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- For a spicier version, add chopped jalapeños or use a spicier salsa verde.
Keywords: green enchilada chicken soup, crock pot soup, slow cooker chicken soup, Mexican chicken soup, creamy chicken soup, easy crock pot recipes
