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Step 1: Prepare the Ingredients and Add to Slow Cooker
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Add the green enchilada sauce, chopped green chiles, drained black beans, drained corn, and chicken broth. Sprinkle in the ground cumin, garlic powder, and onion powder to give the soup its deep, warm flavor. Stir well to ensure that the spices and sauces are evenly distributed.
Step 2: Slow Cook the Soup
Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours. During this time, the chicken will become tender and absorb all the delicious flavors of the enchilada sauce, chiles, and spices.
Step 3: Shred the Chicken
About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the slow cooker to mix with the broth and other ingredients.
Step 4: Add the Cream Cheese
Once the chicken is shredded and back in the pot, stir in the softened cream cheese. Turn the slow cooker to high and let the cream cheese melt into the soup for another 30 minutes. This will give the soup a rich, creamy texture that balances the tangy enchilada sauce.
Step 5: Add Lime Juice and Season to Taste
Just before serving, stir in the lime juice to give the soup a fresh, citrusy note. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped cilantro if desired. Serve hot alongside your favorite sides.
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