Slow Cooker Green Enchilada Chicken Soup

1 lb boneless, skinless chicken breasts
2 (10 oz) cans green enchilada sauce
1 (4 oz) can diced green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (8 oz) package cream cheese, softened
1 cup chicken broth
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 lime, juiced
Fresh cilantro, chopped (for garnish)

1. In your slow cooker, combine the chicken breasts, green enchilada sauce, diced green chilies, black beans, corn, chicken broth, cumin, garlic powder, and onion powder. Give it a good stir to mix everything together.

2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.

3. About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks.

4. Return the shredded chicken to the slow cooker and stir in the cream cheese. Cover and cook on high for another 30 minutes, or until the cream cheese is completely melted and incorporated.

5. Just before serving, stir in the lime juice. Taste and adjust seasonings with salt and pepper as needed.

6. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with your favorite sides.

Feel free to customize this soup to your family’s tastes! You can add a can of diced tomatoes for extra texture, or use rotisserie chicken to save on prep time. If you like things extra spicy, toss in some jalapeños. For a lower-carb version, you can skip the beans and corn and add in more green veggies like zucchini or spinach. And if you’re dairy-free, substitute the cream cheese with a dairy-free alternative or simply omit it.

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