Ingredients

The following ingredients have 4 Servings
  • 1 1/2 to 2 pounds chicken breasts (, I used frozen)
  • 32 ounces chicken stock
  • 10 ounces green enchilada sauce
  • 4.5 ounces chopped green chiles
  • 15 ounces white beans (, drained and rinsed)
  • 1 cup corn
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 4 ounces cream cheese (, softened and cubed)
  • Salt and Pepper

Instruction

  • Combine the chicken breasts, chicken stock, enchilada sauce, green chiles, white beans and corn in a large slow cooker. Add in the cumin, chili powder and garlic powder.
  • Cook on high for 3-4 hours, or until the chicken is tender enough to shred. Remove chicken and place on a cutting board and shred (removing any extra fat).
  • Stir cream cheese (make sure it's at room temperature so it doesn't curdle). Then place chicken back in the slow cooker and cook for an additional 15 minutes, or until the cream cheese has melted. Salt and pepper to taste.
  • Ladle into bowls. Serve with desired toppings. Enjoy!