As soon as I discovered this recipe, I had a feeling it would be awesome. And man, it delivered! Super tasty!
1. Place the chicken breasts, green enchilada sauce, chopped green chiles, black beans, corn, chicken broth, cumin, garlic powder, and onion powder in the slow cooker. 2. Add the chicken breasts to the slow cooker. Give it a vigorous swirl to make sure everything is evenly distributed.
2. Cover the pot and simmer on low for six to eight hours, or on high for three to four hours, until the chicken is cooked through and can be easily shredded with a toothpick.
Before serving, remove the chicken breasts from the slow cooker and shred them with two forks. This should be done about thirty minutes before serving.
4. Return the shredded chicken to the slow cooker and stir in the cream cheese until evenly distributed. Increase the heat and continue cooking for another half hour, or until the cream cheese is completely melted and blended into the mixture.
5. Stir in the lime juice about a minute before serving. Taste, and if necessary, adjust the spices by adding more salt and pepper.
The soup should be ladled into bowls and fresh cilantro should be used as a garnish. Serve hot with your favorite accompaniments.
Modifications and Suggestions
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