Crockpot Green Chili Chicken Enchilada Soup

You know it's a good recipe when you have to share it before you even do the dishes! I think this is my new favorite for this fall and winter. Zero effort and so yummy! 

• 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* I left these out
• 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

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 (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.
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. 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 and enjoy!

I probably would double or 1.5 this in the future. There is only enough left over for lunch for me so if you are serving more than 4, I would double for sure! And leftovers will be yummy. I only topped with cilantro and lime. Tyler is allergic to cilantro so I always load up my own bowl but I left it out of the recipe. I loved this maybe more than the white chicken chili which is an all time fav. Enjoy!