Crock Pot Enchilada Soup
I was skeptical of this soup, since it takes green enchilada sauce, and I’m not a green enchilada sauce type of girl. Well, at least with this soup, I am now! We topped ours with shredded cheese only, and ate it paired with a salad and some tortilla chips, and let me just tell you, it was delicious! K’s dad even came over for dinner and was a fan, as was my mom who tried some leftovers. It does have a kick to it, so adjust the spices accordingly depending on your spice level comfort.
Ingredients
2 can (10 ounces) green enchilada sauce
2 can white beans, rinsed and drained
4 cans black beans, rinsed and drained
2 pound boneless skinless breasts
5 cans (4 ounces each) diced fire-roasted green chiles
8 teaspoons ground chili powder
2 tablespoon ground cumin
1 1/2 teaspoon paprika
Salt and pepper
3 Tbsp. dried cilantro
4 cups chicken broth
2 packages (8oz each) cream cheese, softened
Optional add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro, tortilla chips
Instructions
1
In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and chicken breasts.
2
Add the undrained diced fire-roasted green chiles, chili powder, cumin, paprika, about 2 teaspoon salt, about 1/2 teaspoon pepper, dried cilantro, and chicken broth.
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 to another bowl and place in the softened cream cheese (cube into smaller pieces) 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.
6
Stir the cream cheese until smooth.
7
Shred the chicken with 2 forks and then add back into the soup.
8
Serve with desired toppings and tortilla chips.
9
Adapted from http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/
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