Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 cups chicken broth
- 2 cups green enchilada sauce
- 1 can (14 oz) diced green chilies
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 block (8 oz) cream cheese, softened
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese (plus extra for garnish)
- Tortilla chips, for serving
- Optional toppings: fresh cilantro, diced avocado, sliced jalapeños, sour cream, lime wedges
Instructions
Step 1: Prepare the Slow Cooker
Place the chicken breasts at the bottom of the slow cooker.
Step 2: Add the Base Ingredients
Pour in the chicken broth, green enchilada sauce, and diced green chilies. Add the chopped onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything to combine.
Step 3: Cook the Soup
Set the slow cooker to low and cook for 6–7 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender.
Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Step 5: Add the Creaminess
Stir in the heavy cream, softened cream cheese, black beans, and frozen corn. Mix well until the cream cheese is fully incorporated. Let the soup cook on low for an additional 30 minutes to allow the flavors to meld together.
Step 6: Add the Cheese
Stir in the shredded cheddar cheese until melted and creamy.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with your choice of garnishes, such as tortilla chips, fresh cilantro, diced avocado, sliced jalapeños, sour cream, and lime wedges.