Slow Cooker Creamy Green Chile Chicken Enchilada Soup
This Slow Cooker Chicken Enchilada Soup has all the wonderful flavor of the enchiladas without all the work!
Servings: 6
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 ounce diced diced green chiles
- 15 ounce can green enchilada sauce, I like the Hatch brand
- 4 cups low sodium chicken broth
- 2 15 ounce can cannellini beans, drained and rinsed
- 1 cup frozen corn
- 4 ounces low fat cream cheese room temperature
- 1 cup plain Greek yogurt 2% or whole milk Greek yogurt work best
- Shredded Monterey Jack cheese cilantro and avocado slices for toppings
Instructions
- Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
- When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
- Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.
Nutrition
Calories: 469kcal | Carbohydrates: 49g | Protein: 53g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 108mg | Sodium: 1214mg | Fiber: 8g | Sugar: 20g