ADVERTISEMENT
Step 1: Combine Ingredients
Place the diced chicken thighs, white beans, green enchilada sauce, salsa verde, salt, and pepper into the crock pot.
Step 2: Cook
Cover the crock pot and cook on low for 5–6 hours or on high for 3 hours.
Step 3: Add Cream and Cheese
In a small bowl, mix the cornstarch with the heavy whipping cream.
Stir this mixture, along with the shredded Monterey Jack cheese and cream cheese, into the crock pot.
Step 4: Melt the Cheese
Cover and cook until the cheese is thoroughly melted, about 30 minutes to 1 hour.
Step 5: Serve
Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, and a dollop of sour cream.
Serve warm and enjoy the comforting flavors of this creamy soup!
Prep Time: Not specified | Cooking Time: 5–6 hours on low or 3 hours on high + additional time for cheese melting.
ADVERTISEMENT