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 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.
3Add 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.
4Add 1 tablespoon of paprika, 1 tablespoon of chili powder, and 1 tablespoon of cumin.
5Add 1 tablespoon of paprika, 1 tablespoon of chili powder, and 1 tablespoon of cumin.
6Add 1 tablespoon of paprika, 1 tablespoon of chili powder, and 1 tablespoon of cumin.
7Set the crock pot on high for 4 hours.
8Set the crock pot on high for 4 hours.
9Set the crock pot on high for 4 hours.
10After 4 hours, remove the chicken from the broth and place it on a cutting board.
11After 4 hours, remove the chicken from the broth and place it on a cutting board.
12After 4 hours, remove the chicken from the broth and place it on a cutting board.
13Using two forks, shred the chicken into smaller pieces.
14Using two forks, shred the chicken into smaller pieces.
15Using two forks, shred the chicken into smaller pieces.
16Return the shredded chicken to the crock pot.
17Return the shredded chicken to the crock pot.
18Return the shredded chicken to the crock pot.
19Add the entire block of cream cheese into the crock pot and let it melt for about 10 to 15 minutes.
20Add the entire block of cream cheese into the crock pot and let it melt for about 10 to 15 minutes.
21Add the entire block of cream cheese into the crock pot and let it melt for about 10 to 15 minutes.
22Serve the soup and top with lime, shredded cheese, cilantro, avocado, green Cholula, and a dollop of sour cream.
23Serve the soup and top with lime, shredded cheese, cilantro, avocado, green Cholula, and a dollop of sour cream.
24Serve the soup and top with lime, shredded cheese, cilantro, avocado, green Cholula, and a dollop of sour cream.
25Enjoy the soup with a spoon or with tortilla chips.
26Enjoy the soup with a spoon or with tortilla chips.
27Enjoy the soup with a spoon or with tortilla chips.
Ingredients
chicken breasts
chicken breasts
chicken breasts
2 cans Great Northern beans, drained
2 cans Great Northern beans, drained
2 cans Great Northern beans, drained
2 cans whole kernel sweet corn, drained
2 cans whole kernel sweet corn, drained
2 cans whole kernel sweet corn, drained
2 cans diced green chilies
2 cans diced green chilies
2 cans diced green chilies
1 can green enchilada sauce
1 can green enchilada sauce
1 can green enchilada sauce
2 cups chicken stock
2 cups chicken stock
2 cups chicken stock
1 tablespoon paprika
1 tablespoon paprika
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon chili powder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon cumin
1 tablespoon cumin
1 block cream cheese
1 block cream cheese
1 block cream cheese
lime
lime
lime
shredded cheese
shredded cheese
shredded cheese
cilantro
cilantro
cilantro
avocado
avocado
avocado
green Cholula
green Cholula
green Cholula
sour cream
sour cream
sour cream
tortilla chips
tortilla chips
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.