Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
Stir in the shredded chicken, and heat soup for another 10-15 minutes.
Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!
NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.
Green Chile Chicken Crockpot Enchilada Soup
Amount Per Serving (1 serving)
Calories 358Calories from Fat 108
% Daily Value*
Saturated Fat 6g38%
Vitamin A 1122IU22%
Vitamin C 22mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Green Chile Chicken Crockpot Enchilada Soup https://www.thegratefulgirlcooks.com/chicken-crockpot-enchilada-soup/