Green Chicken Enchilada Soup

This easy Crockpot soup is excellent year round!


  • 3-3.5 lb boneless, skinless chicken
  • 30 oz green enchilada sauce
  • 29 oz chicken broth
  • 15.5oz can white beans, drained/rinsed
  • 1 tbsp cornstarch
  • 1 cup half & half
  • 8 oz shredded Monterey Jack cheese, divided
  • 4 oz 1/3 less-fat cream cheese
  • 1/2 cup salsa verde
  • Optional toppings: tortillas chips, cilantro, lime
  • wedges, shredded cheese
  • Recipe

    To a Crockpot, whisk together enchilada sauce, chicken broth and white beans. Add the chicken, coat well, cover, and cook on high 4-5 hours or low 7-8. Remove the chicken from the Crockpot. Whisk together the half & half and cornstarch and add to the crockpot along with 6oz of the shredded cheese, cream cheese, and salsa verde. Cook on high for 5 minutes. Meanwhile, shred the chicken. Stir all the ingredients together and add the shredded chicken back to the crockpot. Dish and garnish as desired.

    Approximate Nutrition Information for 1.5 cups (makes 13): 381 calories, 20g fat, 9g carbs, 40g protein

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    1 year ago
    Recipe Rating :

    This soup is so delicious! I have already made it twice and look forward to making it again!

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    This easy Crockpot soup is excellent year round!