Over time i have split the recipe in half, storing half in the freezer for an easy meal in the future, skipping the chicken as it could end up getting tough if you left it too long in the crockpot, and also immersion blending it!
Pro tip – use the better than bouillon, and add water day of cooking.
3 hours, 20 minutes
Split ingredients between 2 bags/bowls
1 can (10 ounces) green enchilada sauce
1 can white beans (rinsed and drained)
2 cans black beans or make your own black beans – rinsed and drained
2 cans (4 ounces each) diced fire-roasted green chiles
1-2 jalapenos – diced
1 can (14 ounces) tomato sauce
4 teaspoons ground chili powder
1 tablespoon ground cumin
3/4 teaspoon paprika
Salt and pepper
2 cups chicken broth or stock
2 sets of 2 ounces cream cheese, softened (1 for each bag)
Recipe for 2:
Split all ingredients between 2 containers. Except for the cream cheese
Place 1 half, into a 4qt crockpot
For the whole recipe
Pour all ingredients into a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans,
Add the undrained diced fire-roasted green chiles, tomatoes sauce, jalapeno, chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
For either size:
Cover and cook on low for 5-7 hours or high for 3-5 hours
Add the softened cream cheese (cube into smaller pieces) into the crockpot.
Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
Once melted, immersion blend to desired creaminess
Freeze second portion for future use.
Serve with desired toppings. We love a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime, and some cilantro!