Directions
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Start by adding the chicken, green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, corn, and all seasonings to your crock pot. This is the foundation of your tremendous soup, combining all those delicious flavors.
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Cover the crock pot and cook on LOW for 6 hours or HIGH for 4 hours. The key is to allow the chicken to become tender and easy to shred. You’ll know it’s time when the aroma begins to fill your kitchen, triggering that hunger within.
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Once the cooking time is up, carefully remove the chicken breasts from the crock pot. Use two forks to shred the chicken into bite-sized pieces, which will blend perfectly with the other ingredients.
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Return the shredded chicken back to the crock pot. Now it’s time to create more creaminess—add in the cubes of cream cheese and the shredded cheese. This is where the soup becomes tremendously rich and cohesive.
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Cover the crock pot again and cook for another 20-30 minutes. This allows the cheeses to melt smoothly. Stir occasionally to make sure everything is incorporated, and you’re left with an incredibly creamy texture.
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Once the cheese has melted and everything is combined well, taste the soup and adjust the seasoning as needed. It should be flavorful, comforting, and exactly what you crave.
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Serve the soup hot, garnished with fresh cilantro if desired. For an added touch, consider a splash of heavy cream, tortilla strips, avocado slices, or a squeeze of lime. Each addition will further enhance the tremendous depth of flavor.
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