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Crockpot Green Chili Enchilada Soup

The chicken, salsa, enchilada sauce, and seasonings come together to create a flavorful soup that develops as it simmers away while you go about your day.
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Prep Time 5 minutes
Cook Time 4 hours
Servings 6

Equipment

  • crockpot or slow cooker

Ingredients
  

  • 2.5 lbs chicken breast
  • 3 cups chicken broth
  • 10 oz green salsa/salsa verde
  • 28 oz green enchilada sauce
  • 1 tsp cumin
  • 1 tbsp minced garlic
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 1 cup monterey jack cheese
  • 2 15.5oz can of great northern beans or white beans drained

for the street corn topping:

  • 1 cup fire roasted corn
  • 1/3 cup cotija cheese
  • 1/4 cup diced red onion
  • 1 tbsp chopped cilantro
  • 1 jalapeno- diced or sliced

Let's Make It
 

  • In a crockpot, combine the chicken breast, chicken broth, salsa verde, green enchilada sauce, cumin, and minced garlic. Stir gently to mix everything together.
  • Cook on low for 6-8 hours, or high for 4-5 hours,  until the chicken is cooked through and tender
  • Once the chicken is done, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot. 
  •  Stir in the beans, heavy cream, softened cream cheese, and Monterey Jack cheese. Continue cooking on low for an additional 20-30 minutes, stirring occasionally until the cheeses are fully melted and the soup is creamy.
  •  In a small bowl, combine the fire-roasted corn, cotija cheese, cilantro, red onion, and jalapeño. 6. Serve: Ladle the soup into bowls and top each with a spoonful of the street corn mixture.