Crock Pot Green Enchilada Chicken Soup

1. Add chicken, beans , green enchilada sauce, salsa verde, chicken broth, salt and pepper to the crock pot
2. Cover and cook on low for 5-6 hours or on high for 3 hours.
3. Stir the cornstarch into the heavy whipping cream, then stir the whipping cream, Monterey Jack cheese and cream cheesa into the crock pot.
4. Cover and cook until the cheese has melted (30 minutes to 1 hour). You may need to turn crock pot to high to get all the cheese to melt.
5. Serve topped with sour cream, avocado slices, cilantro and/or tortilla strips/crushed chips.

• 6 Boneless chicken thighs, diced
• 2 15oz cans of white beans, drained and rinsed
• 28 ox can green enchilada sauce
• 4 oz salsa verde
• ½ t salt
• ½ t pepper
• 1 cup heavy whipping cream
• 2 cups Monterey Jack cheese or Colby Jack
• 8 oz cream chees diced into very small pieces
• 3 cups chicken broth
• 1 T cornstarch
---Toppings---
• 1 sliced avocada
• 1 bunch chopped cilantro
• sour cream
• tortilla strips or crushed chips

Notes: