Contributed by Sherelle Christensen, sherellechristensen.typepad.com
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
- Combine all ingredients in a slow cooker, except cream cheese. Let cook on low about 6 hours.
- Remove chicken breasts and shred, return to cooker and add cubed cream cheese.
- Allow to cook 45 more minutes, stirring often to incorporate cream cheese.
- Serve with tortilla chips, cheese, sour cream, and cilantro.