Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
2. Add Chicken and Broth
Place chicken breasts (or thighs) into the pot. Pour in chicken broth, green enchilada sauce, green chiles, cumin, chili powder, and salt. Bring to a boil, then reduce to a simmer.
3. Cook and Shred
Let simmer for 20–25 minutes, or until the chicken is fully cooked. Remove chicken, shred it with two forks, and return it to the pot.
4. Make It Creamy
Lower the heat. Stir in the cream cheese and shredded Monterey Jack until melted and smooth. Add beans if using.
5. Garnish and Serve
Ladle into bowls and top with fresh cilantro, a squeeze of lime, sliced jalapeños, or even tortilla strips for crunch.
Tips & Variations
Slow Cooker Version: Combine everything except cheese and cream cheese, cook on low for 6 hours, shred the chicken, then stir in cheeses before serving.
Spice Level: Use mild enchilada sauce for a gentle heat or hot sauce for extra fire.
Low-Carb Option: Skip the beans and serve with avocado slices.
Topping Ideas: Try crushed tortilla chips, sour cream, or diced avocado for extra texture and creaminess.