Instructions:
- Prepare the Slow Cooker:
- Coat the interior of the crock pot with nonstick cooking spray or a little olive oil.
- Incorporate Ingredients:
- Place the chicken breasts at the base of the slow cooker.
- Add green enchilada sauce, chopped green chilies, chicken broth, white beans, corn, onion, garlic, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
- Cooking Process:
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender.
- Shred the Chicken:
- Remove the cooked chicken breasts, shred them using two forks, and return the shredded chicken to the soup.
- Add Cheeses:
- Add the pepper jack cheese and cream cheese cubes to the soup.
- Stir well to melt the cheeses and achieve a creamy texture. Adjust the thickness with additional chicken broth if needed.
- Season to Taste:
- Adjust seasoning according to taste preferences. Add more salt, pepper, cumin, or chili powder if desired.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro.
- Final Touches:
- Serve with optional toppings such as sour cream, avocado slices, tortilla strips, more shredded cheese, and lime wedges.
Notes:
- For extra spiciness, add chopped jalapeños or more spicy green chilies.
- Cooking on low for a longer period enhances flavor, but cooking on high for a shorter time is an option.
- This soup reheats well and can be frozen for up to three months if stored properly.
Enjoy the flavorful and creamy Crock Pot Green Enchilada Chicken Soup!
