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In the base of the slow cooker, lay the chicken breasts.
Mix in the green enchilada sauce, chopped green chilies, chicken broth, beans, corn, diced onion, minced garlic, cumin, chili powder, onion powder, garlic powder, and a dash of salt and pepper.
In the kitchen:
To make sure the chicken is cooked through and tender, cover and simmer for at least four to six hours, or cook on high for two to three hours.
Mash the Chicken:
After chicken has cooked in a crock pot, take the breasts out and shred them using two forks. Then, add the shredded chicken back into the soup.
Rich Foundation:
Toss in the pepper jack cheese shreds and cream cheese cubes. To get a creamy, cheesy texture, mix the soup thoroughly after adding the melted cheeses.
You may adjust the soup’s thickness by adding extra chicken broth if needed.
Seasoning to Finish:
Adjust the spices according on your taste. If you feel like it needs extra salt, pepper, cumin, or chili powder, go ahead and add more.
Place the order:
When serving, spoon soup into dishes and top with cilantro, cut just before serving.
Final touches:
Serve with sour cream, avocado slices, tortilla strips, more shredded cheese, and lime wedges for spicing up the taste.
Some pointers:
Add chopped jalapeños or spicy green chilies to make it spicier if you want it with more spice.
When using a slow cooker, cooking on high for a shorter amount of time will result in a faster cooking time, but for the most flavorful results, it’s ideal to cook on low for a longer period of time.
This soup is great for making ahead of time since it reheats well. Any food that doesn’t get eaten within three days may be frozen for up to three months.
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