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Get Cozy and Make Crockpot Creamy Chicken Enchilada Soup
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Looking for a quick and easy dinner recipe? Introducing our creamy chicken enchilada soup cooked to perfection in a crockpot – it’s pure magic!
If you love cheesy creamy Chicken Enchiladas, then get ready to indulge in the creamy goodness of our Creamy Chicken Enchilada Soup. With the convenience of a slow cooker and the flavors of a classic Mexican dish, this recipe is sure to become a beloved favorite for both busy weeknight dinners and cozy weekend gatherings. Prepare to be captivated by the enticing aroma and the irresistible flavors that combine in this mouthwatering creation. Whether you’re a seasoned chef or a novice in the kitchen, this Crockpot Chicken Enchilada Soup will elevate your culinary skills and leave you craving for more. So, grab your Crockpot, gather your ingredients, and let’s dive into the world of creamy and flavorful comfort food. Get ready to experience the magic!
What you need to make Creamy Chicken Enchilada Soup:
Ingredients:
- 6 Boneless Skinless Chicken Thighs (diced)
- 1 Medium Onion (diced)
- 2 10oz. Cans Green Enchilada Sauce
- 1 Cup Salsa Verde
- 3 Cups Chicken Broth
- ½ Tsp. Salt
- ½ Tsp. Pepper
- 1 15oz. Can White Beans (drained/rinsed)
- 1 Cup Heavy Whipping Cream
- 1 8oz. Block Cream Cheese (room temp, diced into small pieces)
- 2 Cups Shredded Monterey Jack Cheese (divided)
Toppings:
- Shredded Cheese
- Green Onion (diced)
- Sour Cream(optional)
Step-By-Step Instructions to make Creamy Chicken Enchilada Soup
We absolutely love this Hamilton Beach 6 Quart Set and Forget Crockpot!
Step 1
Pre-grease a 6-quart Crockpot and add in diced chicken, onion, enchilada sauce, Salsa Verde, chicken broth and season with salt and pepper.
Step 2
Then add the beans, heavy whipping cream, and cream cheese. Mix, cover and let it cook for 3 ½ hours on high.
Step 3
Remove the lid and add 1 ½ cups of shredded Monterey Jack cheese. Cover and let it cook on high for another 30 minutes, or until the cheese is melted. Uncover and stir the melted cheese into the soup.
Step 4
Top with a little more shredded cheese, green onions, and sour cream, and enjoy!
What to serve with Creamy Chicken Enchilada Soup:
Serve with your favorite, tortilla chips, crackers or warm bread to complete this tasty dish!
Can you freeze Chicken Enchilada soup?
Yes, you can freeze this soup in a freezer safe air tight container. It usually will last for two to three months.
Why you should try this delicious Chicken Enchilada soup:
If you love Mexican-style dishes, then you will absolutely adore this cheesy and creamy Creamy Chicken Enchilada Soup. It’s a delightful combination of flavors that will leave your taste buds singing with joy. Don’t miss the chance to try this delicious soup and discover a new favorite recipe for your Mexican food cravings. To stay updated with more mouthwatering recipes, be sure to follow our social media accounts. Get ready to indulge in a bowl of pure comfort and flavor!
Check out great Mexican Inspired Recipes:
PrintCreamy Chicken Enchilada Soup
Looking for a quick and easy dinner recipe? Introducing our Creamy Chicken Enchilada Soup cooked to perfection in a crockpot – it’s pure magic!
- Prep Time: 5
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: Soup, Mexican
Ingredients
- 6 Boneless Skinless Chicken Thighs (diced)
- 1 Medium Onion (diced)
- 2 10oz. Cans Green Enchilada Sauce
- 1 cup Salsa Verde
- 3 cups Chicken Broth
- 1/2 Tsp. Salt
- 1/2 Tsp. Pepper
- 1 15oz. Can White Beans (drained/rinsed)
- 1 cup Heavy Whipping Cream
- 1 8oz. Block Cream Cheese (room temp, diced into small pieces)
- 2 cups Shredded Monterey Jack Cheese (divided)
Toppings:
- Shredded Cheese
- Green Onion (diced)
- Sour Cream(optional)
Instructions
- Pre-grease a 6-quart Crockpot and add in diced chicken, onion, enchilada sauce, Salsa Verde, chicken broth and season with salt and pepper. Then add the beans, heavy whipping cream, and cream cheese. Mix, cover, and let it cook for 3 ½ hours on high.
- Remove the lid and add 1 ½ cups of shredded Monterey Jack cheese. Cover and let it cook on high for another 30 minutes or until the cheese is melted. Uncover and stir the melted cheese into the soup.
- Top with a little more shredded cheese, green onions, and sour cream, and enjoy!
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