Crockpot Green Chicken Chile Enchilada Soup

Submitted by AmyZoe

"Good stuff. Easy and fast. Recipe courtesy of Chelsea's Messy Apron."

 

• Ready In: 20mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 10 ounces green enchilada sauce
• 15 ounces white beans
• 30 ounces black beans
• 1 lb boneless skinless chicken thighs or 1 lb chicken breast
• 8 ounces diced fire-roasted green chilies
• 10 1⁄2 ounces diced tomatoes
• 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
• 2 cups chicken broth or 2 cups chicken stock
• 8 ounces cream cheese, softened
• monterey jack pepper cheese, to taste
• sour cream, to taste
• fresh lime, to taste
• additional cilantro, to taste

directions

1. In a large 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.
2. Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
3. Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
4. 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.
5. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
6. 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.
7. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
8. Shred the chicken with 2 forks and then add back into the soup.
9. Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.