HPK taruh disini
Delicious green chile chicken enchiladas in a creamy soup form. Dump it and forget about it slow cooker meal!
Ingredients
- 1 can (10 ounces) green enchilada sauce
- 1 can white beans
- 2 cans black beans
- 1 pound boneless skinless chicken thighs or breasts
- 2 cans (4 ounces EACH) diced fire-roasted green chiles
- 1 can (10.5 ounces) diced tomatoes optional
- 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 optional
- 2 cups chicken broth or stock
- 1 package (8 ounces) cream cheese softened
- Pick your favorite add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro
Instructions
- In a large crockpot (I use a 6-quart 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 (if desired, it's great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
- Cover and cook on low for 5-7 hours or high for 3-5 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.
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