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!
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