Green Enchilada Chicken Soup (Crockpot)
Green Enchilada Soup is an easy Crockpot soup that takes less than 10 minutes to prep and has all the yummy cozy, zesty, savory notes you’re looking for on a cold night! Turn classic green chicken enchiladas into a creamy soup using canned green enchilada sauce and salsa verde.
Servings: 14 servings
Calories: 262kcal
Ingredients
- 3-3 ½ pounds boneless, skinless chicken breasts or thighs
- 30 ounces green enchilada sauce
- 29 ounces chicken broth
- 1 (15.5-ounce) can white beans, such as cannellini or navy drained and rinsed
- Taco or Adobo seasoning optional
- 1 tablespoon cornstarch
- 1 cup half and half
- 8 ounces shredded monterey jack cheese divided
- 4 ounces ⅓-less fat cream cheese softened
- ½ cup salsa verde
- Optional Toppings: tortilla chips, cilantro, lime wedges, shredded cheese
Instructions
- To a Crockpot, whisk together enchilada sauce, chicken broth, white beans and seasoning (if using).
- 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.
- Stir in 6 ounces 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. Serve and garnish as desired.
Video
Notes
Tips and Substitution
- 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.
Nutrition
Serving: 1cup | Calories: 262kcal | Carbohydrates: 8g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1071mg | Potassium: 503mg | Fiber: 1g | Sugar: 6g | Vitamin A: 721IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 1mg
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