Crock Pot Green Enchilada Soup (Printable Version)
Tender chicken, creamy cheese, and savory enchilada sauce blend in a comforting slow-cooked soup.
# What You'll Need:
→ Main Ingredients
01 -
2.5 pounds boneless, skinless chicken breasts or thighs
02 -
28 ounces green enchilada sauce
03 -
24 ounces chicken broth
04 -
1 cup half and half or Greek yogurt
05 -
2 cups Monterey Jack cheese, shredded
06 -
4 ounces cream cheese, cut into cubes
07 -
4 ounces green salsa (salsa verde)
08 -
Salt to taste
09 -
Black pepper to taste
→ Optional Garnishes
10 -
Sliced avocado
11 -
Fresh cilantro, chopped
12 -
Sliced green onion
13 -
Sour cream
# Step-by-Step Guide:
01 -
Place boneless skinless chicken, green enchilada sauce, and chicken broth in the slow cooker.
02 -
Cover and cook on low heat for 6 to 8 hours until the chicken is fully tender.
03 -
Remove chicken from the slow cooker, shred thoroughly with two forks, and return the shredded meat to the slow cooker.
04 -
Stir in shredded Monterey Jack cheese, cubed cream cheese, half and half or Greek yogurt, and green salsa. Mix until ingredients are well combined.
05 -
Continue to cook on low heat for an additional 30 minutes while cheese melts and soup thickens.
06 -
Taste and adjust seasoning by adding salt and black pepper as needed.
07 -
Ladle soup into bowls and garnish with avocado slices, cilantro, green onions, and sour cream as desired.
# Additional Notes:
01 -
For a creamier consistency, use full-fat dairy products and allow all cheese to fully melt before serving.