Crockpot Chicken Enchilada Soup - MI Coop Kitchen

Ingredients

• 1 (10-ounce) can green enchilada sauce
• 1 (15-ounce) can white beans, drained
• 2 (15-ounce) cans black beans, drained
• 1 pound boneless skinless chicken thighs or breasts
• 2 (4-ounce) cans diced fire-roasted green chiles
• 1 (10.5-ounce) can diced tomatoes
• 4 teaspoons chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2-3 tablespoons chopped fresh cilantro, optional
• 2 cups chicken broth/stock
• 1 (8-ounce) package cream cheese, softened
• Toppings of choice: pepper jack cheese, sour cream, limes, etc.
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