Creamy Chicken Enchilada Soup
Looking for a quick and easy dinner recipe? Introducing our Creamy Chicken Enchilada Soup cooked to perfection in a crockpot – it’s pure magic!
- Prep Time: 5
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: Soup, Mexican
Ingredients
Units
Scale
- 6 Boneless Skinless Chicken Thighs (diced)
- 1 Medium Onion (diced)
- 2 10oz. Cans Green Enchilada Sauce
- 1 cup Salsa Verde
- 3 cups Chicken Broth
- 1/2 Tsp. Salt
- 1/2 Tsp. Pepper
- 1 15oz. Can White Beans (drained/rinsed)
- 1 cup Heavy Whipping Cream
- 1 8oz. Block Cream Cheese (room temp, diced into small pieces)
- 2 cups Shredded Monterey Jack Cheese (divided)
Toppings:
- Shredded Cheese
- Green Onion (diced)
- Sour Cream(optional)
Instructions
- Pre-grease a 6-quart Crockpot and add in diced chicken, onion, enchilada sauce, Salsa Verde, chicken broth and season with salt and pepper. Then add the beans, heavy whipping cream, and cream cheese. Mix, cover, and let it cook for 3 ½ hours on high.
- Remove the lid and add 1 ½ cups of shredded Monterey Jack cheese. Cover and let it cook on high for another 30 minutes or until the cheese is melted. Uncover and stir the melted cheese into the soup.
- Top with a little more shredded cheese, green onions, and sour cream, and enjoy!
Find it online: https://www.shotgunred.com/creamy-chicken-enchilada-soup/