Are you ready to indulge in a bowl of pure comfort and flavor? Look no further than this Slow Cooker Green Enchilada Chicken Soup recipe. Packed with a vibrant combination of spices, tender chicken, and the rich flavors of green enchilada sauce, this recipe is sure to please your taste buds and warm your soul. Whether you're hosting a gathering with friends and family or simply craving a satisfying meal on a chilly evening, this soup is a must-try!
Picture yourself coming home after a long day, feeling exhausted and seeking solace in the kitchen. As you open the door, the tantalizing aroma of this soup greets you, instantly lifting your spirits. You recall a time when you first tasted this recipe, shared with you by a dear friend during a cozy dinner gathering. The flavors danced on your palate, evoking memories of laughter, good company, and effortless enjoyment. This soup has become a go-to in your repertoire, providing not only comfort but also an opportunity to reconnect with loved ones over a shared love for delicious food.
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Slow Cooker Green Enchilada Chicken Soup

Slow Cooker Green Enchilada Chicken Soup
Ingredients:
6 boneless, skinless chicken thighs, diced
3 cups chicken broth
1 can (28 oz) green enchilada sauce
2 cans (15 oz each) white beans, drained and rinsed
4 oz salsa verde
1 cup heavy whipping cream
2 cups shredded Monterey Jack cheese
8 oz cream cheese, cubed
1 tbsp cornstarch
Salt and pepper, to taste
Optional toppings: shredded cheese, sliced avocado, fresh cilantro, sour cream
3 cups chicken broth
1 can (28 oz) green enchilada sauce
2 cans (15 oz each) white beans, drained and rinsed
4 oz salsa verde
1 cup heavy whipping cream
2 cups shredded Monterey Jack cheese
8 oz cream cheese, cubed
1 tbsp cornstarch
Salt and pepper, to taste
Optional toppings: shredded cheese, sliced avocado, fresh cilantro, sour cream
Instructions:
1. In a slow cooker, combine diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper.
2. Pour in chicken broth to cover the ingredients.
3. Cook on low for 5-6 hours or on high for 3 hours until the chicken is tender and cooked through.
5. In a separate bowl, stir in cornstarch and heavy whipping cream. With this slurry, add to slow cooker. Top with shredded Monterey Jack cheese, and diced cream cheese.
6. Cook for an additional 30 minutes until cheese has melted.
7. Serve hot and garnish with additional shredded cheese, if desired. Enjoy!
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With its flavorful blend of spices and the convenience of the slow cooker, this Green Enchilada Chicken Soup is an irresistible addition to any recipe collection. Whether you're craving a filling meal or looking to impress your loved ones, this soup is a guaranteed hit. So, save this recipe, gather your ingredients, and get ready to savor the heartwarming flavors of this Slow Cooker Green Enchilada Chicken Soup.