Crock Pot Green Enchilada Chicken Soup

How to make Crock Pot Green Enchilada Chicken Soup
Ingredients

* 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

Instructions

Combine Ingredients:

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

Cook:

Cover the pot and set it to cook on low for 5-6 hours or on high for 3 hours.

Add Cream and Cheese:

In a small bowl, mix the cornstarch with the heavy whipping cream. Stir this mixture, along with the Monterey Jack cheese and cream cheese, into the crock pot.

Melt the Cheese:

Cover and cook until the cheese is thoroughly melted, which will take about 30 minutes to 1 hour.

Serve:

Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, and a dollop of sour cream.

Enjoy your comforting Crock Pot Green Enchilada Chicken Soup!

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