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| Crockpot Green Chile Chicken 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
- in an exceedingly massive crockpot (I use a 6-quart crockpot) pour within the inexperienced dish sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boned skinless chicken thighs or breasts.
- Add the undrained diced fire-roasted inexperienced chiles, diced tomatoes (if desired, it's nice with or while not them), flavouring, cumin, paprika, regarding one teaspoon salt (I like seasoned salt), regarding 1/4 teaspoon pepper, coarsely sliced recent cilantro, and stock or stock.
- cowl and cook on low for 5-7 hours or high for 3-5 hours or till the chicken simply shreds.
- take away the chicken from the crockpot and place in another bowl. Add softened cheese (cube into smaller items and soften within the microwave) into the crockpot.
- cowl and cook on high for an additional half-hour or till the cheese melts fully and is definitely stirred into the soup. Briskly whisk to urge the cheese fully incorporated.
- Shred the chicken with a pair of forks and so add back to the soup.
- Serve with desired toppings. i like an enormous few pepper-jack cheese, skimmed soured cream, a wedge of lime, and a few cilantro!
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