CrockPot Green Chili Chicken Enchilada Soup
Ingredients
1 pound Boneless Skinless Chicken Breasts
30 ounces Canned Black Beans (drained and rinsed)
15 ounces Canned Navy Beans (drained and rinsed)
10 ounces Canned Green Enchilada Sauce
8 ounces Canned Green Chilies
4 teaspoons Ground Chili Powder
2 cups Low Sodium Chicken Stock
1 tablespoon Ground Cumin
1 teaspoon Ground Paprika
1 teaspoon Kosher Salt
½ teaspoon Freshly Ground Black Pepper
8 ounces Cream Cheese, cubed
Directions
Add all ingredients except cream cheese to a 5 quart or larger slow cooker.
Cover and cook on HIGH for 4 to 6 hours.
Remove cooked chicken from slow cooker and place on a plate or cutting board. Shred chicken meat using two forks and add back into slow cooker.
Add cubed cream cheese to slow cooker and recover with lid. Allow cream cheese to fully melt for about 20 to 30 minutes and then stir to distribute melted cream cheese into soup.
