Directions
- 1Put 1.25 lb boneless chicken thighs in a Crock-Pot.
- 2Add 10 oz green chili enchilada sauce, cleaning the can with a little water.
- 3Add 8 oz Hatch green chiles.
- 4Add 2 cans of white beans.
- 5Add 2 cups of fire roasted corn.
- 6Add 1 tsp oregano, 1 tsp paprika, 1 tbsp chili powder, 1 tbsp cumin, a big pinch of salt, and a small pinch of pepper.
- 7Add 2 cups of chicken bone broth.
- 8Mix it up, turn it on high, and cook for 3-4 hours.
- 9Pull out the chicken, shred it, and drop it back in.
- 10Add 8 oz softened cream cheese and mix.
- 11Turn it on low and cover for about another hour.
- 12Add cilantro and the juice of 1 lime.
- 13Serve with cheddar cheese, sour cream, and crushed tortilla chips.
Ingredients
- 1.25 lb Boneless chicken thighs
- 10 oz Green chili enchilada sauce
- 8 oz Hatch green chiles
- 2 cans White beans
- 2 cups Fire roasted corn
- 1 tsp Oregano
- 1 tsp Paprika
- 1 Tbsp Chili powder
- 1 Tbsp Cumin
- 1 big pinch Salt
- 1 small pinch Pepper
- 2 cups Chicken bone broth
- 8 oz Cream cheese
- 1 Cilantro
- 1 Lime
- 1 Cheddar cheese
- 1 Sour cream
- 1 Crushed tortilla chips
Equipment
Crock-Pot
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