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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.
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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.
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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.
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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.
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5
Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
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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.
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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.
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8
Shred the chicken with 2 forks and then add back into the soup.
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9
Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.
