Are you ready to indulge in a bowl of pure comfort and flavor? Look no further than this Slow Cooker Green Enchilada Chicken Soup recipe. Packed with a vibrant combination of spices, tender chicken, and the rich flavors of green enchilada sauce, this recipe is sure to please your taste buds and warm your soul. Whether you’re hosting a gathering with friends and family or simply craving a satisfying meal on a chilly evening, this soup is a must-try!
Picture yourself coming home after a long day, feeling exhausted and seeking solace in the kitchen. As you open the door, the tantalizing aroma of this soup greets you, instantly lifting your spirits. You recall a time when you first tasted this recipe, shared with you by a dear friend during a cozy dinner gathering. The flavors danced on your palate, evoking memories of laughter, good company, and effortless enjoyment. This soup has become a go-to in your repertoire, providing not only comfort but also an opportunity to reconnect with loved ones over a shared love for delicious food.
Slow Cooker Green Enchilada Chicken Soup
Ingredients:
6 boneless, skinless chicken thighs, diced
3 cups chicken broth
1 can (28 oz) green enchilada sauce
2 cans (15 oz each) white beans, drained and rinsed
4 oz salsa verde
1 cup heavy whipping cream
2 cups shredded Monterey Jack cheese
8 oz cream cheese, cubed
1 tbsp cornstarch
Salt and pepper, to taste
Optional toppings: shredded cheese, sliced avocado, fresh cilantro, sour cream
Instructions:
