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1. Put the chicken breasts, green enchilada sauce, chopped green chilies, black beans, corn, chicken stock, cumin, garlic powder, and onion powder into the slow cooker. 2. Add the chicken breasts to the slow cooker. Give it a vigorous swirl to ensure that everything is evenly distributed.
2. Cover the pot and simmer it on low for six to eight hours, or on high for three to four hours, until the chicken is completely cooked through and can be easily shredded with a toothpick.
Before serving, take the chicken breasts out of the slow cooker and shred them with two forks. This should be done around thirty minutes before.
4. Put the shredded chicken back into the slow cooker and toss in the cream cheese until it is evenly distributed. Turn the heat up to high and continue cooking for another half an hour, or until the cream cheese has fully melted and mixed into the mixture.
5. Stir in the lime juice about a minute before serving. Take a taste, and if necessary, adjust the spices by adding more salt and pepper.
The soup should be ladled into bowls, and fresh cilantro should be used as a garnish. Serve hot with the sides that you like the most.
Alterations and Suggestions
If you want to make this soup more appealing to your family, feel free to do so! You could use rotisserie chicken to save time on preparation, or you could add chopped tomatoes from a can for an additional burst of texture. You may add some jalapeños to the dish if you want things to be extra fiery. If you want to make this dish lower in carbohydrates, you may omit the beans and corn and replace them with additional green vegetables like spinach or zucchini. Additionally, if you do not consume dairy products, you may either use a dairy-free replacement to cream cheese or just leave it out altogether.
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