Crock pot green enchilada chicken soup

Crock pot green enchilada chicken soup

“Embark on a journey of southwestern flavors and comforting aromas with our Crock Pot Green Enchilada Chicken Soup. This delectable creation marries the vibrant allure of green enchiladas with the heartwarming comfort of a slow-cooked soup. Imagine tender pieces of succulent chicken, bathed in a rich and zesty green enchilada sauce, mingling with colorful peppers, corn, and beans, all simmering to perfection in the depths of a crock pot. With each spoonful, you’ll savor the harmonious blend of tangy flavors, smoky spices, and the cozy comfort of a warm soup. Whether enjoyed as a soul-soothing dinner solution, a vibrant addition to your repertoire of Mexican-inspired dishes, or a way to savor the convenience of slow-cooker cooking with a touch of southwestern flair, our Crock Pot Green Enchilada Chicken Soup promises a culinary adventure that captures the essence of both tradition and innovation in every spoonful.”

Crock pot green enchilada chicken soup


  • 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


  • 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!

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