Keep in mind who you are going to be serving this to, as well. If there are younger children, keep it on the mild side. If you are feeding a crowd of Mexican food veterans, ramp up the heat. Also make additional condiments and toppings available so that people can customize their bowls just the way they like it.

Remember to have lots and lots of shredded cheese on-hand, in many different varieties. Some people will want to stir so much cheese into their soup that it will seem like they are eating a bowls of cheese with a chili topping. That’s okay! As long as people are having fun and enjoying themselves and the other guests, pile it on!

 

INGREDIENTS

1 can (10 ounces) red enchilada sauce (use whatever kind you prefer)

1 can (14.5 ounces) petite diced tomatoes with green chilies (plain diced tomatoes will work)

1 can (15 ounces) chili beans in mild chili sauce

1 can (15 ounces) black beans drained and rinsed

1 can (15 ounces) corn drained

1½ pounds boneless, skinless chicken breasts (2-3 large breasts)

2 cups chicken stock or chicken broth

1 package (8 ounces) cream cheese very soft

Seasonings

½ teaspoon ground cumin

¾ teaspoon paprika

1 teaspoon seasoned salt

¼ teaspoon pepper

1½ Tablespoons chili powder

Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

 

INSTRUCTIONS

In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts. I like to cut each chicken breast into 2-3 pieces after removing the fat only if I’m cooking this on high (cooks faster/more evenly in my crockpot). Add in the chicken stock and all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily). Remove the chicken from the crockpot and shred in another bowl using two forks (or a hand/stand mixer with regular eaters on medium-low speed)

Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!

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Quick Tip:  If you want to freeze this, you can, but don’t add the cream cheese until you thaw it and get ready to heat it up. Freezing daily products tends to make them separate or turn into mushy goop.

Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron