Coat the inside of your slow cooker with nonstick cooking spray or a little amount of olive oil.
Bring Aspects In:
Preheat a slow cooker and place the chicken breasts in the bottom.
Be sure to include the following ingredients: green enchilada sauce, chopped green chilies, chicken broth, beans, corn, diced onion, minced garlic, cumin, chili powder, onion powder, garlic powder, and a pinch of salt and pepper.
On the stovetop:
Cover and simmer for four to six hours, or cook on high for two to three hours, to ensure the chicken is cooked through and tender.
Break Up the Chicken:
The chicken breasts may be easily shredred with two forks after they have cooked in a crock pot. After that, return the shredded chicken to the soup.
Endowed Fund:
Incorporate the cubes of cream cheese and the shredded pepper jack cheese. Incorporate the melted cheeses into the soup and stir until smooth for a cheesy, creamy consistency.
If you want a thinner soup, simply add more chicken broth.
Final Touch: Seasoning
To taste, adjust the seasonings. Season with more salt, pepper, cumin, or chili powder to taste.
Get your order done:
Spoon the soup onto individual plates and garnish with chopped cilantro just before serving.
Last touches:
Enhance the flavor with sour cream, avocado slices, tortilla strips, more shredded cheese, and lime wedges.
For those who want their food with a little extra heat, consider adding sliced jalapeños or hot green chilies.
Cooking on high for a shorter duration helps speed up the cooking process in a slow cooker, but if you want really tasty results, it's best to cook on low for longer.
Because it tastes delicious when reheated, this soup is perfect for cooking in advance. Freeze any food that goes bad within three days; it will keep for three months.
