Crock Pot Green Enchilada Chicken Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

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

1 avocado (sliced)

1 bunch cilantro (chopped)

1 cup sour cream

Directions

Combine Ingredients

Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.

Cook

Cover and cook on LOW for 5–6 hours or HIGH for 3 hours.

Add Cream & Cheese

In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth. Stir that mixture into the crock pot along with the shredded Monterey Jack cheese and diced cream cheese.

Melt the Cheese

Cover and continue cooking for another 30 minutes to 1 hour, until all the cheese is thoroughly melted and the soup is creamy and hot.

Serve

Ladle into bowls. Garnish with sliced avocado, chopped cilantro, and a dollop of sour cream. Serve while hot.