Crock Pot Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful dish that brings the essence of Mexican cuisine right to your table. This hearty soup combines tender chicken thighs, creamy cheese, and hearty white beans in a rich green enchilada sauce, making it a perfect meal for busy days.

Simply let your slow cooker do the work while the ingredients meld together, creating a deliciously creamy and satisfying soup. Topped with fresh avocado, cilantro, and sour cream, it’s a delightful dish that’s sure to warm you up!

How to make Crock Pot Green Enchilada Chicken Soup

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

Instructions

Combine Ingredients:

Place the diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.

Cook:

Cover the pot and set it to cook on low for 5-6 hours or on high for 3 hours.

Add Cream and Cheese:

In a small bowl, mix the cornstarch with the heavy whipping cream. Stir this mixture, along with the Monterey Jack cheese and cream cheese, into the crock pot.

Melt the Cheese:

Cover and cook until the cheese is thoroughly melted, which will take about 30 minutes to 1 hour.

Serve:

Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, and a dollop of sour cream.

Enjoy your comforting Crock Pot Green Enchilada Chicken Soup!

Notes:

Chicken Options:

While boneless skinless chicken thighs are recommended for their flavor and tenderness, you can also use chicken breasts. Just be mindful that they may cook faster and can dry out if overcooked.

Bean Variations:

Feel free to substitute the white beans with black beans or pinto beans for a different flavor profile. Canned beans are a time-saver, but you can also use cooked dried beans if you prefer.

Spice Level:

If you like a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mixture.

Thickening the Soup:

If you prefer a thicker soup, you can mix in an extra tablespoon of cornstarch or use an immersion blender to puree a portion of the soup before serving.

Make-Ahead:

This soup can be prepared in advance and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months—just reheat before serving.

Serving Suggestions:

Serve the soup with tortilla chips, warm tortillas, or crusty bread for dipping. You can also add toppings like shredded lettuce, diced tomatoes, or sliced olives for extra freshness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breasts for the chicken thighs in this recipe. Keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly.

Can I use a different type of cheese?

Absolutely! While Monterey Jack cheese adds a delicious flavor, you can experiment with other cheeses like cheddar, pepper jack, or a Mexican cheese blend to suit your taste preferences.

Can I make this recipe vegetarian or vegan?

Yes, you can modify the recipe to be vegetarian or vegan. Replace the chicken with plant-based protein alternatives like tofu or tempeh, use vegetable broth instead of chicken broth, and opt for dairy-free substitutes like coconut milk or non-dairy cheese.

Can I freeze the leftovers?

Yes, you can freeze the leftovers of this soup. Allow it to cool completely, then store it in airtight containers or freezer bags.

It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I adjust the spiciness of the soup?

Absolutely! If you prefer a milder soup, you can reduce the amount of salsa verde or opt for a mild version.

Similarly, if you like it spicier, you can increase the amount of salsa verde or add additional spices like chili powder or cayenne pepper.

Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breasts for the chicken thighs. Keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly to avoid overcooking.

Can I make this recipe dairy-free?

Yes, you can make this recipe dairy-free by omitting the heavy whipping cream, Monterey Jack cheese, and cream cheese. Instead, you can use a non-dairy alternative like coconut cream or cashew cream for a creamy texture and flavor.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans instead of canned beans. However, you’ll need to pre-soak and cook the dried beans separately before adding them to the crock pot.

Adjust the cooking time accordingly based on the instructions for the specific type of dried beans you are using.

Can I add additional vegetables to the soup?

Absolutely! Feel free to add other vegetables like diced bell peppers, corn, or diced tomatoes to the soup to enhance the flavor and texture.

Just add them along with the other ingredients in the crock pot.

Can I adjust the spiciness of the soup?

Yes, you can customize the spiciness of the soup to your preference. If you prefer a milder flavor, reduce the amount of salsa verde or use a mild version.

For a spicier kick, you can increase the amount of salsa verde or add additional spices like chili powder or cayenne pepper.