Directions
- 1Add chicken breasts, two cans of drained Great Northern beans, two cans of drained whole kernel sweet corn, two cans of diced green chilies, one full can of green enchilada sauce, and two cups of chicken stock to the crock pot.
- 2Add 1 tablespoon of paprika, 1 tablespoon of chili powder, and 1 tablespoon of cumin.
- 3Set the crock pot on high for 4 hours.
- 4After 4 hours, remove the chicken from the broth and place it on a cutting board.
- 5Using two forks, shred the chicken into smaller pieces.
- 6Return the shredded chicken to the crock pot.
- 7Add the entire block of cream cheese into the crock pot and let it melt for about 10 to 15 minutes.
- 8Serve the soup and top with lime, shredded cheese, cilantro, avocado, green Cholula, and a dollop of sour cream.
- 9Enjoy the soup with a spoon or with tortilla chips.
Ingredients
- chicken breasts
- 2 cans Great Northern beans, drained
- 2 cans whole kernel sweet corn, drained
- 2 cans diced green chilies
- 1 can green enchilada sauce
- 2 cups chicken stock
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 block cream cheese
- lime
- shredded cheese
- cilantro
- avocado
- green Cholula
- sour cream
- tortilla chips
Equipment
crock potcutting boardforks
Tips
- Use chicken stock for more flavor than broth.
- Shred the chicken into smaller pieces for a better texture in the soup.
- Do not wash the chicken.
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