what are we having for dinner?

Delicious solutions to the daily question

April 10, 2016
catebogue

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Soup for Dinner!

Having just returned from a “spring break” long weekend to a warm and sunny Florida, it was a rude awakening to come home to a cold 50 degree overcast Atlanta.  We needed something delicious to warm us up, and this soup fit the craving perfectly. It would be ideal for a weeknight meal as it can cook on low all day in the crockpot.  I prepared it for a Sunday dinner and cooked it quicker on high for 3 hours.  It’s super easy to throw together, and the entire house very quickly smelled devine! It’s a soup but is hearty enough to satisfy for dinner.

Green Chicken Chili Enchilada Soup

(Adapted from Chelseasmessyapron)

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1 can (10 ounces) green enchilada sauce
1 can white beans (I used Great Northern but you can use Cannellini or Navy)
2 cans black beans
1 pound boneless skinless chicken thighs (or use chicken breasts in a pinch)
2 cans (4 ounces each) diced green chiles
1 can (10.5 ounces) diced tomatoes
4 tsp ground chili powder
1 TBSP ground cumin
3/4 tsp paprika
Salt and pepper
a handful of fresh cilantro, optional
2 cups chicken broth
1 package (8 ounces) cream cheese, softened (I use Neufchatel which has 1/3 less fat)

Optional toppings: salsa, shredded cheese, sour cream, fresh lime, additional cilantro, sliced avocado, salsa verde

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In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs.


Add the undrained diced green chiles, diced tomatoes, chili powder, cumin, paprika, about 1 teaspoon salt, some freshly ground pepper, coarsely chopped fresh cilantro, and chicken broth.

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Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds. Remove the chicken to another bowl, and shred.  Add back to the crockpot.  Then place in the softened cream cheese (cube into smaller pieces) into the crockpot.

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Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Whisk the cream cheese until completely smooth.

Serve with desired toppings and cornbread or tortilla chips. Ole!

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*All photos are mine unless otherwise noted.

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