Ingredients
The following ingredients have 4 Servings
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 2 cans (4 oz) diced fire-roasted green chiles
- 1 can (10.5 oz) diced tomatoes
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 cups low-sodium chicken broth
- 2 cans (14.5 oz) black beans, rinsed and drained
- 1 can (14.5 oz) white beans, rinsed and drained
- 1 cup corn
- 3 tbsp fresh cilantro, chopped
- 1 package (8 oz) cream cheese
- fresh lime, cheese, cilantro, avocado for topping
Instruction
- In large crockpot, add chicken, enchilada sauce, green chiles, tomatoes, chili powder, ground cumin, paprika, garlic powder, kosher salt, onion powder, black pepper and chicken broth. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- With 30 minutes left, remove chicken and shred with two forks. Add back to crockpot, along with black beans, white beans, corn, cilantro and cream cheese. Cover and cook for 30 minutes. Stir to get cheese completely melted. Serve with desired toppings.
