Ingredients

• 3 large chicken breasts
• 8 oz. chicken broth
• 8 oz. of yellow corn
• 1 red bell pepper
• 1 Anaheim pepper
• 1 yellow onion
• 8 oz. can of green enchilada sauce
• 8 oz. can diced green chilis
• 1 can northern white beans
• 1 can white kidney beans
• 1 can pinto beans
• 8 oz. cream cheese (full fat, room temp)
• 1.5 bottles of Merfs Electric Lime hot sauce (more if you want to kick up the spice level)
• 3 cloves of garlic
• 1 bay leaf
• Salt
• Pepper
• Garlic powder
• Chipotle chili powder

*Avocado, lime, jalapeno, cheese, cilantro to garnish

Directions

1. Season the chicken generously with salt, pepper, garlic, and chipotle. Place on the bottom of the crock pot.
2. Dice the onion, peppers, and garlic (I like to give them a quick roast in the broiler to enhance the flavor, but if you’re short on time it’s not necessary)
3. Add all ingredients, except the cream cheese
4. Cook on low for 5 hours
5. Remove and shred chicken, add back to crockpot
6. Taste and adjust seasonings as necessary
7. Cut cream cheese into small cubes and add to crockpot
8. Cook on low for an additional hour, stirring occasionally
9. Top with avocado, shredded cheese, cilantro, and lime.