Slow Cooker Green Enchilada Chicken Soup
This slow cooker green chili enchilada chicken soup is a hearty and flavorful dish perfect for gatherings like the Super Bowl. Made with chicken, beans, green enchilada sauce, salsa verde, and a creamy cheese blend, it requires minimal prep and cooks effortlessly in the slow cooker. Top it with sour cream, diced avocado and cilantro for a comforting and delicious meal that will please any crowd.
Servings 8 servings
Calories 626kcal
Ingredients
- 3 boneless skinless chicken breasts
- 30 oz canned great northern beans drained and rinsed
- 28 oz can green enchilada sauce
- ½ cup salsa verde
- ½ tsp salt
- ¼ tsp pepper
- 1 cup heavy whipping cream
- 2 cups Monterey jack cheese shredded
- 8 oz cream cheese diced into small pieces
- 2 cups chicken broth
- 1 Tbsp cornstarch
- Toppings:
- 1 avocado diced
- 1 bunch cilantro chopped
- 1 cup sour cream
Instructions
- Place chicken, beans, green enchilada sauce, salsa verde, salt, and pepper in the crock pot.
- Cover and cook on low for 5-6 hours or on high for 3 hours. Remove the chicken and shred. Then, add it back into the slow cooker.
- Stir cornstarch into heavy whipping cream until dissolved. Add the cream mixture, chicken broth, Monterey Jack cheese, and cream cheese to the crock pot.
- Cover and cook for an additional 30 minutes to 1 hour, until the cheese has melted and the soup is creamy.
- Top with sour cream, avocado slices, and cilantro.
Nutrition
Serving: 1 serving | Calories: 626kcal | Carbohydrates: 39g | Protein: 30g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 1656mg | Potassium: 818mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2032IU | Vitamin C: 7mg | Calcium: 351mg | Iron: 3mg