Slow Cooker Green Enchilada Chicken Soup

Instructions:

1. In a slow cooker, combine diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper.

2. Pour in chicken broth to cover the ingredients.

3. Cook on low for 5-6 hours or on high for 3 hours until the chicken is tender and cooked through.

5. In a separate bowl, stir in cornstarch and heavy whipping cream. With this slurry, add to slow cooker. Top with shredded Monterey Jack cheese, and diced cream cheese.

6. Cook for an additional 30 minutes until cheese has melted.

7. Serve hot and garnish with additional shredded cheese, if desired. Enjoy!

With its flavorful blend of spices and the convenience of the slow cooker, this Green Enchilada Chicken Soup is an irresistible addition to any recipe collection. Whether you’re craving a filling meal or looking to impress your loved ones, this soup is a guaranteed hit. So, save this recipe, gather your ingredients, and get ready to savor the heartwarming flavors of this Slow Cooker Green Enchilada Chicken Soup.