Ingredients
Scale
- 2 cups cooked chicken (diced)
- 2 cans (15 ounces each) white beans (rinsed and drained)
- 4 ounces cream cheese (softened)
- 1/2 cup sour cream
- 1 cup corn (canned or frozen)
- 1 can (4 ounces) green chiles
- 1 can (14 ounces) green enchilada sauce
- 4 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- tortilla strips for topping
- shredded cheddar cheese for topping
- diced avocado for topping
- fresh cilantro for topping
Instructions
- Gather all ingredients and dice the cooked chicken.
- In a slow cooker, combine the chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, seasonings, and broth. Mix well.
- Cover and cook on high for 2-3 hours until heated through.
- Serve in bowls topped with tortilla strips, cheese, sour cream, avocado, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 2g
- Sodium: 870mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg