I love autumn for a multitude of reasons: Football, oysters, sweaters, boots, scarves, holidays, and last but not least, crockpot season. Fix it and forget it is so awesome for crazy days of shuffling my three year old from one thing to the next, cooking for my freezer meal business, and the endless chores of being a stay at home wife and mom.
This is the best new soup I’ve tasted in a while. And today (after making it yesterday), it tastes even better!
Toss into crockpot:
10oz can green enchilada sauce, 1 can drained and rinsed northern beans, 2 cans drained and rinsed black beans, and 3 chicken breasts.
Now add 1 undrained can of diced tomatoes, 8oz undrained diced fire roasted green chiles, 1tsp salt, 1/4tsp pepper, 4tsp chili powder, 1tbl cumin, 3/4tsp paprika, a handful of chopped cilantro, and 2 cups of chicken broth (I prefer reduced sodium bone broth).
Cover and cook on low for 6-8 hours until chicken easily shreds.
Remove chicken from crockpot and cube 8oz of cream cheese (I prefer the Greek yogurt variety. It’s much healthier and tastes better in my opinion). Turn your crockpot to HIGH, and add in the cubed cream cheese to melt for 30 minutes.
Add your chicken back in once cheese has melted and serve. We topped ours with avocado, Greek yogurt, cilantro, and jalapeños.
For extra goodness, try making your own tortilla chips. Use a pizza cutter to quarter yellow corn tortillas. Brush both sides with EVOO and sprinkle with sea salt. Bake at 350 on a baking sheet until edges begin to turn brown. Yum.😋
Adapted from: Chelsea’s Messy Apron