Crockpot Green Chili Enchilada Soup
Serves 6
5 mins prep
240 mins cook
0 mins total
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.
for the street corn topping:
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
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.
