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

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!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Substitutions and Variations

Here are a few ways you can customize this recipe:

Spice it up by adding hot sauce, additional salsa, or chili pepper flakes.

Try adding a can of diced green chiles.

Add drained canned corn and beans like black beans, pinto beans, etc.

Fresh vegetables are wonderful in this soup. Add mushrooms, zucchini, sliced carrots when you add the broth.

Add a quick cooking minute rice, or add a half cup of long grain rice with the broth.

How To Serve It

Adjust salt, pepper, and salsa to taste.

Delicious topped with avocado, cilantro, green onion, and sour cream.

Give your kids some scooped tortilla chips and let them scoop up their soup.

Crush tortilla chips over the top to add some crunch.

What to Do with Leftovers

This Green Chicken Enchilada Soup recipe makes a full soup pot so if you have leftovers, it’s understandable. While the leftover soup reheats beautifully, here are a few more ideas to create new dishes from leftovers:

* Smother cheese omelets with warmed soup then top with plenty of chopped green onions and hot sauce.

* Scoop hot soup over crispy breakfast potatoes then top with shredded cheese for a hearty start to your day.

* Spoon reheated soup over crispy cheese quesadillas (YUM!!) then eat with a knife and fork.

* Toss warmed soup with cooked spaghetti plus, you guessed it – more shredded cheese! – for a yummy southwest pasta dish.

Tips:

If possible, use freshly grated Monterey Jack cheese. Packaged pre-shredded cheese has a necessary starch coating to prevent clumping, but this can affect its melting ability.

To soften your cream cheese, you can place it on a microwave-safe dish and microwave for 5-10 seconds. If using the ⅓-less fat version, having it out at room temperature for at least 30 minutes should soften it well enough for melting.

If you would rather not use cream cheese, add ½ cup to 1 cup heavy cream

To thin the soup: if your soup is too thick, add more chicken stock.

To thicken the soup: if your soup is too thin, simply whisk another 2 teaspoons cornstarch with water to make a thickening slurry. Whisk the slurry into the soup and warm through until thickened.

To add heat, use more green salsa or a green chili hot sauce.

Make sure your cream cheese is very soft before adding it to the soup. Cold cream cheese will not melt very well. You can even soften it in the microwave before adding it to the soup.

For best “melt-ability”, always grate your own cheese. Pre-packaged grated cheese is often coated in potato starch, which helps prevent sticking inside the package. Unfortunately, this also keeps it from melting very well.

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.