Crockpot Green Chili Enchilada Soup
Serves 65 mins prep240 mins cook
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.
0 servings
What you need
Instructions
0 In a crockpot, combine the chicken breast, chicken broth, salsa verde, green enchilada sauce, cumin, and minced garlic. Stir gently to mix everything together. 1 Cook on low for 6-8 hours, or high for 4-5 hours, until the chicken is cooked through and tender 2 Once the chicken is done, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot. 3 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. 4 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.View original recipe