Indulge in the Creamiest Green Chicken Enchilada Soup Ever - Crockpot

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Canned chicken saves time and cost.

green enchilada sauce

🥗Healthier: homemade salsa verde

💰Cheaper: store-bought salsa

Salsa verde can be fresher and lower in sodium.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: crushed tortilla chips

Baked chips reduce fat while maintaining crunch.

Spray the crockpot with non-stick cooking spray.

Chop the chicken thighs and add them to the crockpot.

Add the diced onion to the crockpot.

Pour in two 10 oz cans of green enchilada sauce.

Add 1 cup of salsa verde to the mixture.

Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Pour in 3 cups of chicken broth.

Add one can of drained and rinsed Great Northern beans.

Stir in 1 cup of heavy whipping cream and 8 oz of diced cream cheese.

Cover the crockpot and cook on high for 4 hours or longer.

About 30 minutes before serving, add shredded Monterey Jack cheese to the soup and stir.

Serve with green onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens