Crockpot Chicken Enchilada Soup

In a large crockpot, pour in chile verde sauce, drained white beans, drained black beans, boneless skinless chicken thighs and breasts, diced fresh tomatoes, chili powder, cumin, sea salt, ground black pepper, chopped cilantro, and low sodium chicken broth. Stir to combine. Cover and cook on low for 5–6 hours or on high for 3–4 hours, or until chicken is tender and easily shreds.

Remove the chicken from the crockpot and set aside. Add plain yogurt into the crockpot and stir to combine. Cover and cook on high for another 15–20 minutes, or until yogurt melts completely and is easily stirred into the soup.

Shred the chicken with 2 forks and then add back into the soup. To serve, top with a dollop of Greek yogurt, shredded jack cheese, and extra cilantro. Don’t forget the lime to squeeze on top.