Green Chili Chicken Enchilada Soup

Enjoy a bowl of this soup on one of those rainy days.  You can add as much additional kick as you'd like as you fill your crock pot. Top with tortilla strips, cheese, or even sour cream.

Additional Ingredients: 10 oz Green Enchilada Sauce, 1 Can White Beans (Drain), 2 Cans Black Beans (Drain), 1 lb chicken breast 4 oz Green Chilis, 10.5 Can Diced Tomatoes,
2 C Water, 8 oz Cream Cheese. Optional items to add as toppings: shredded cheese, cilantro, sour cream, fresh lime

Directions:
In a large crock pot, pour in the mix, green enchilada sauce, chicken, green chilis, water, diced tomatoes. Cover and cook on low for 5 - 7 hours or high for 3 - 5 hours or until the chicken easily sheds. Remove the chicken from the crockpot, add softened cream cheese into the crock pot. Cover and cook on high another 30 minutes or until cream cheese is completely incorporated. Shred the chicken and put back into the soup. Serve with desired toppings.