Crockpot Green Chicken Chile Enchilada Soup

1. 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. 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. 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. 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. 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. 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. 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. 8

   Shred the chicken with 2 forks and then add back into the soup.

9. 9

   Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.

* Per serving · 4 servings · Values may vary.