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Crock Pot Green Enchilada Chicken Soup
Ingredients:
6 boneless skinless chicken thighs, diced
2 cans (15 oz each) white beans, drained and rinsed
28 oz can green enchilada sauce
4 oz salsa verde
1/2 tsp salt
1/2 tsp pepper
1 cup heavy whipping cream
2 cups shredded Monterey Jack cheese
8 oz cream cheese, diced into small pieces
3 cups chicken broth
1 tablespoon cornstarch
Toppings:
1 avocado, sliced
1 bunch cilantro, chopped
1 cup sour cream
Directions:
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