CROCKPOT GREEN CHILE CHICKEN ENCHILADA SOUP

Delicious green chile chicken enchiladas in a creamy soup form. Dump it and forget about it slow cooker meal!

Ingredients

• 1 can (10 ounces) green enchilada sauce
• 1 can white beans
• 2 cans black beans
• 1 pound boneless skinless chicken thighs or breasts
• 2 cans (4 ounces EACH) diced fire-roasted green chiles
• 1 can (10.5 ounces) diced tomatoes optional
• 4 teaspoons ground chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2-3 tablespoons fresh cilantro optional
• 2 cups chicken broth or stock
• 1 package (8 ounces) cream cheese softened
• Pick your favorite add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro

Instructions

• In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
• Add the undrained diced fire-roasted green chiles, diced tomatoes (if desired, it's great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
• Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• ...........................

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