Description
This Slow Cooker Creamy Green Chile Chicken Enchilada Soup is the perfect blend of spicy, savory, and creamy. With tender shredded chicken, hearty cannellini beans, and a rich base of green enchilada sauce and Greek yogurt, this soup offers a comforting and satisfying meal that’s easy to prepare. The addition of shredded Monterey Jack cheese, fresh cilantro, and creamy avocado slices brings a vibrant and flavorful finish to each bowl.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder (green chile powder if possible)
Kosher salt and fresh ground black pepper, to taste
8 ounces diced green chiles
15 ounces green enchilada sauce (Hatch brand recommended)
4 cups low sodium chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 cup frozen corn
4 ounces low-fat cream cheese, at room temperature
1 cup plain non-fat Greek yogurt (2% or whole milk Greek yogurt can also be used)
Shredded Monterey Jack cheese, cilantro, and avocado slices for toppings
Instructions
Add Ingredients to the Slow Cooker:
Place the chicken breasts in the slow cooker.
Add the garlic powder, onion powder, ground cumin, chili powder, kosher salt, and black pepper.
Pour in the diced green chiles, green enchilada sauce, chicken broth, cannellini beans, and frozen corn.
Stir everything together and cover with the lid.
Cook the Soup:
Set the slow cooker on low for approximately 6 hours, medium for 4 hours, or high for 3 hours.
Shred the Chicken:
When the cooking time is up, remove the chicken breasts from the slow cooker and let them cool for a few minutes before shredding them with two forks.
Return the shredded chicken to the slow cooker.
Add the Creamy Ingredients:
Whisk in the room temperature cream cheese until fully incorporated.
Turn off the slow cooker and immediately whisk in the Greek yogurt, making sure to mix it in thoroughly to avoid curdling.
Serve the Soup:
Ladle the soup into bowls and top with shredded Monterey Jack cheese, fresh cilantro, and avocado slices.
Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 3-6 hours (depending on setting)
Nutrition
- Calories: 320