Chicken Enchilada Soup

Prep 15 min · Cook 5 hr · Serves 8 · Original recipe

🧾 Ingredients

Produce

• 2-3 tablespoons fresh #cilantro

Proteins

• 1 pound boneless skinless #chicken thighs or breasts

Dairy

• 1 package (8 ounces) #cream-cheese softened

Pantry & Dry Goods

• 1 can (10 ounces) #green-enchilada-sauce
• 1 can white beans
• 2 cans #black-beans
• 2 cans (4 ounces EACH) diced fire-roasted #green-chiles
• 1 can (10.5 ounces) diced tomatoes optional
• 2 cups chicken broth or stock

Spices & Seasonings

• -\4 teaspoons ground chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper

🔪 Instructions

1. 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.
2. Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, about 1 teaspoon salt, about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
3. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
4. 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.
5. 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.
6. Shred the chicken with 2 forks and then add back into the soup.
7. Serve with desired toppings.

🍽️ Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 60g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 1413mg | Potassium: 1191mg | Fiber: 18g | Sugar: 7g | Vitamin A: 1082IU | Vitamin C: 6mg | Calcium: 267mg | Iron: 7mg