Name: The Dump-and-Go Slow Cooker Soup That Saves Me on Busy Days
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8
Cuisine: American, Tex-Mex
Ingredients: 3 to 4 cups shredded cooked chicken (from 1 rotisserie chicken or leftovers); 2 cans white beans (such as Great Northern), rinsed and drained; 1 (15-ounce) can whole kernel corn, drained, or 1 1/2 cups frozen corn; 1 (8-ounce) block cream cheese, cubed; 1 yellow onion, diced; 4 cloves garlic, minced; 4 cups chicken stock; 1 (16-ounce) jar salsa verde; 1/3 cup sour cream, plus more for serving; Optional toppings, for serving: sliced avocado, shredded cheddar cheese, tortilla chips, and/or chopped fresh cilantro

The Dump-and-Go Slow Cooker Soup That Saves Me on Busy Days

This creamy chicken enchilada soup comes together in minutes with salsa verde, rotisserie chicken, and white beans for an easy, flavorful slow cooker dinner.

4 hr 10 min total 10 min prep 4 hr cook 8 397 cal

Instructions

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1 Place the shredded chicken, white beans, corn, cream cheese, onion, and garlic into the slow cooker. Top with the chicken stock and salsa verde.
2 Place the lid onto the slow cooker and cook, stirring well a couple of times during cooking to ensure the cream cheese melts evenly, until the soup base is well combined and creamy, about 4 hours on high or 8 hours on low.
3 When the soup is finished cooking, add the sour cream and stir well to combine. If desired, remove about 1 cup of the broth and beans, being careful not to include the chicken or corn, and blend it until creamy. Return the blended bean mixture to the slow cooker and stir to combine.
4 Serve the soup hot, topped with avocado slices, shredded cheese, tortilla chips, chopped cilantro, and more sour cream, if desired. Store leftovers in the fridge for up to 4 days or in the freezer for up to 3 months. Love the recipe? Leave us stars and a comment below!