Delicious green chile chicken enchiladas in a creamy soup form. Dump it and forget about it slow cooker meal!
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
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.
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.
Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
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.
