CROCKPOT GREEN CHILE CHICKEN ENCHILADA SOUP

Delicióus green chile chicken enchiladas in a creamy sóup fórm. Dump it and fórget abóut it slów cóóker meal!

Ingredients

• 1 can (10 óunces) green enchilada sauce
• 1 can white beans
• 2 cans black beans
• 1 póund bóneless skinless chicken thighs ór breasts
• 2 cans (4 óunces EACH) diced fire-róasted green chiles
• 1 can (10.5 óunces) diced tómatóes óptiónal
• 4 teaspóóns gróund chili pówder
• 1 tablespóón gróund cumin
• 3/4 teaspóón paprika
• 1 teaspóón salt
• 1/4 teaspóón pepper
• 2-3 tablespóóns fresh cilantró óptiónal
• 2 cups chicken bróth ór stóck
• 1 package (8 óunces) cream cheese sóftened
• Pick yóur favórite add-ins: pepper-jack cheese, sóur cream, fresh lime, additiónal cilantró

Instructións

1. In a large cróckpót (I use a 6-quart cróckpót) póur in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed bóneless skinless chicken thighs ór breasts.
2. Add the undrained diced fire-róasted green chiles, diced tómatóes (if desired, it's great with ór withóut them), chili pówder, cumin, paprika, abóut 1 teaspóón salt (I prefer seasóned salt), abóut 1/4 teaspóón pepper, cóarsely chópped fresh cilantró, and chicken bróth ór stóck.
3. Cóver and cóók ón lów fór 5-7 hóurs ór high fór 3-5 hóurs ór until the chicken easily shreds.
4. Remóve the chicken fróm the cróckpót and place in anóther bówl. Add sóftened cream cheese (cube intó smaller pieces and melt in the micrówave) intó the cróckpót.
5. 
   
6. Cóver and cóók ón high fór anóther 30 minutes ór until the cream cheese melts cómpletely and is easily stirred intó the sóup. Briskly whisk tó get the cheese cómpletely incórpórated.
7. ......................
8. .................................

Full Recipe >> chelseasmessyapron.com

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