Crockpot Chicken Enchilada Soup Recipe

This Crockpot Chicken Enchilada Soup Recipe is the perfect way to enjoy a hot bowl of soup. If you’re a fan of cooking with slow cookers and Instant Pots, this is going to become one of our favorite soups.

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Although it does take 7 hours for the chicken to cook and get nice and tender in the crockpot, it’s totally worth it! All the flavors come together perfectly once you add in the cream cheese and shredded.

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The soup gets a nice and creamy type of texture that coats the interior of your mouth perfectly.

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Ingredients – Boneless and skinless Chicken Breasts – Green Enchilada Sauce – Chicken broth/stock – Half and half or whipping cream – Shredded cheese

Instructions: Put the chicken breasts, broth/stock, and sauce in the crock pot on low. Cook for about 7 hours.

Once done, take the chicken out and shred it. Put the chicken back into the slow cooker and add in the cream, salsa verde, cheese, and cream cheese.

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Stir until melted and mixed well. Serve with your favorite toppings.

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