Description
Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a cozy, creamy dinner that cooks itself. Just toss everything in, shred the chicken, stir in the creamy goodness, and top with cheese, cilantro, and avocado.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 (4 oz) cans diced green chiles (mild or hot)
- 2 cups green enchilada sauce (about 16 oz)
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 ½ cups frozen corn (fire-roasted if you have it)
- 4 oz cream cheese, softened (low-fat or full-fat)
- ½ cup plain Greek yogurt (2% or whole milk works best)
- Shredded Monterey Jack cheese
- Chopped cilantro
- Avocado slices
Instructions
- Add the chicken, spices, green chiles, enchilada sauce, broth, beans, and corn to the slow cooker. Stir.
- Cover and cook: LOW for 6 hours, MEDIUM for 4 hours, or HIGH for 3 hours (until chicken is tender).
- Remove the chicken and let it cool for a few minutes, then shred it with two forks. Add it back to the slow cooker.
- Whisk in the softened cream cheese until smooth and creamy.
- Turn off the slow cooker. Add the Greek yogurt and whisk right away until fully mixed in.
- Serve warm with your favorite toppings.
Notes
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: slow cooker, creamy, green chile, chicken, enchilada soup