Green enchilada chicken soup recipe is so tasty and easy to make in your instant pot. Can also make in your slow cooker – it’s the perfect weeknight dinner recipe.
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
How To Make Crock pot green enchilada chicken soup:
- Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot.
- Cover and cook on low for 5-6 hours or on high for 3 hours.
- Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.
- Cover and cook until the cheese has melted (30 minutes to 1 hour).
- Serve topped with the sour cream, avocado slices and cilantro.
- Enjoy!