Contributed by Sherelle Christensen,

Fall weather means one thing: SOUP WEATHER! I enjoy a good pot of soup, and as soon as the weather cools off a bit, I’m ready to put soups back on the menu. This delicious soup is made in the slow cooker, and since fall is harvest time on our farm, I can put this in to cook in the morning, and we come home to a delicious creamy Mexican soup at the end of the day.



  • 1 can (28 oz) green enchilada sauce
  • 1 can (15 oz) great northern beans, drained
  • 2 cans (15 oz) black beans, drained
  • 2-3 boneless skinless chicken breasts
  • 1 small onion, diced
  • 2-3 cups fresh or frozen corn
  • 1 can (4 oz) diced green chilies
  • 2 cans (14.5 oz) diced tomatoes
  • (I add a whole quart jar of home-canned stewed tomatoes)
  • 2-3 cups chicken broth
  • 4 tsp. ground chili powder
  • 1 Tbs. ground cumin
  • 3/4 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2-3 Tbs. fresh cilantro
  • 1 pkg. (8 oz) cream cheese softened



  1. Combine all ingredients in a slow cooker, except cream cheese. Let cook on low about 6 hours.
  2. Remove chicken breasts and shred, return to cooker and add cubed cream cheese.
  3. Allow to cook 45 more minutes, stirring often to incorporate cream cheese.
  4. Serve with tortilla chips, cheese, sour cream, and cilantro.