- Assemble the Base
In a Crock Pot, combine chicken, green enchilada sauce, diced green chiles, white beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper. - Cook
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and tender. - Shred the Chicken
Remove the chicken from the Crock Pot, shred it using two forks, and return it to the soup. - Make it Creamy
Stir in the cream cheese and shredded cheese. Let it melt into the soup for 10–15 minutes with the lid on. - Serve and Enjoy
Ladle into bowls and top with your favorite garnishes like avocado, lime juice, fresh cilantro, or tortilla strips.
Tips & Variations
- Make it spicy: Add diced jalapeños or use hot green enchilada sauce.
- Dairy-free option: Omit cheese and cream cheese, or replace with dairy-free alternatives.
- Thicker soup: Mash some of the beans or add extra cheese.
- Add rice or quinoa: Stir in cooked rice or quinoa at the end for extra heartiness.
Storage
continued on the next page
