Crockpot Green Chile Chicken Enchilada Soup

Ingredients

1 can(10 ounces)green enchilada sauce
1 canwhite beans
2 cansblack beans
1poundboneless skinless chicken thighsor breasts
2 cans(4 ounces EACH)diced fire-roasted green chiles
1 can(10.5 ounces)diced tomatoesoptional
4teaspoonsground chili powder
1tablespoonground cumin
3/4teaspoonpaprika
1teaspoonsalt
1/4teaspoonpepper
2-3tablespoonsfresh cilantrooptional
2cupschicken broth or stock
1 package(8 ounces)cream cheesesoftened
Pick your favorite add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro

Instructions

in an exceedingly massive crockpot (I use a 6-quart crockpot) pour within the inexperienced dish sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boned skinless chicken thighs or breasts.

Add the undrained diced fire-roasted inexperienced chiles, diced tomatoes (if desired, it's nice with or while not them), flavouring, cumin, paprika, regarding one teaspoon salt (I like seasoned salt), regarding 1/4 teaspoon pepper, coarsely sliced recent cilantro, and stock or stock.

cowl and cook on low for 5-7 hours or high for 3-5 hours or till the chicken simply shreds.

take away the chicken from the crockpot and place in another bowl. Add softened cheese (cube into smaller items and soften within the microwave) into the crockpot.

cowl and cook on high for an additional half-hour or till the cheese melts fully and is definitely stirred into the soup. Briskly whisk to urge the cheese fully incorporated.