Step 1

ADD TO SLOW COOKER: Add the drained and rinsed white and black beans, fat-trimmed boneless skinless chicken thighs (or breasts; if using breasts cut each breast into 4 pieces), both cans of diced green chiles, fire-roasted diced tomatoes (undrained), and green enchilada sauce. Add all the seasonings: chili powder, cumin, paprika, salt and pepper. If desired, add in the fresh cilantro. Pour in the chicken stock or broth (1 cup for a thicker chili and use 2 cups for a thinner soup-like consistency)

Step 2

COOK: Cover the slow cooker and cook on low for 5-7 hours or high for 3-5 hours or until the chicken is cooked through (165 degrees F or easily shreds).

Step 3

CREAM CHEESE: Remove the chicken from the crockpot and set aside in another bowl. Add softened cream cheese (partially melt in the microwave first) into the slow cooker. Cover and cook on high for another 30 minutes or until the cream cheese melts and is easily stirred into the soup. Briskly whisk to get the cheese completely incorporated.

Step 4

CHICKEN: Meanwhile, shred the chicken with 2 forks. Once the cream cheese is incorporated, add the chicken into the soup and stir.

Step 5

SERVE: Ladle chili into bowls and serve with desired toppings. We love adding a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime and some cilantro!

Step 6

STORAGE: This soup stores well in the fridge for up to 5 days. Reheat over medium-low heat on the stovetop. Freeze in an air tight container for 4-6 months.