Crockpot Green Chicken Chile Enchilada Soup


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
  1. 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.
  2. 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.
  3. Cover and cook on low for 5-7 hours or high for 3-5 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. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
  6. Shred the chicken with 2 forks and then add back into the soup.
  7. Serve with desired toppings. I love a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime, and some cilantro!




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