Crockpot Green Chicken Chile Enchilada Soup - cooking recipe

Ingredients

10 ounces green enchilada sauce
15 ounces white beans
30 ounces black beans
1 lb boneless skinless chicken thighs or 1 lb chicken breast
8 ounces diced fire-roasted green chilies
10 1/2 ounces diced tomatoes
4 teaspoons ground chili powder
1 tablespoon ground cumin
3/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
2 -3 tablespoons fresh cilantro
2 cups chicken broth or 2 cups chicken stock
8 ounces cream cheese, softened
monterey jack pepper cheese, to taste
sour cream, to taste
fresh lime, to taste
additional cilantro, to taste

Preparation

In a large 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, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
Cover and cook on low for 5 to 7 hours or on high for 3 to 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 and melt in the microwave) 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.
Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) 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. Remove the chicken and transfer to a bowl. 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 like pepper jack cheese, sour cream, lime, and cilantro.