Crockpot Green Chicken Chile Enchilada Soup

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 cans (4 ounces each diced fire-roasted green chiles, fire-roasted
  • 2 cans Black beans
  • 2 tbsp Cilantro, fresh
  • 1 can Tomatoes
  • 1 can White beans

• Canned Goods

  • 2 cups Chicken broth or stock

• Baking & Spices

  • 4 tsp Chili powder, ground
  • 3/4 tsp Paprika
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1 package Cream cheese

• Prepared

  • 1 can Enchilada sauce, green

Found on chelseasmessyapron.com

Description

Directions

• 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, its 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) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Briskly whisk to get the cheese completely incorporated.
• Shred the chicken with 2 forks and then add back into the soup.
• Serve with desired toppings. I love a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime, and some cilantro!