Slow Cooker Creamy Green Chile Chicken Enchilada Soup
User Reviews
4.4
Slow Cooker Creamy Green Chile Chicken Enchilada Soup
Description
Slow Cooker Creamy Green Chile Chicken Enchilada Soup uses boneless, skinless chicken breasts cooked slowly with spices including cumin and chili powder, diced green chiles, green enchilada sauce, chicken broth, cannellini beans, and corn. After cooking, the chicken is shredded and stirred back in. Cream cheese is whisked into the soup for creaminess, and Greek yogurt is added at the end to enrich texture without curdling.
The result is a hearty soup with a balance of smoky, spicy, and creamy flavors, built around green chiles and enchilada sauce. Topped with shredded Monterey Jack cheese, fresh cilantro, and avocado slices, the toppings add freshness and richness. The slow cooker method allows flavors to meld over several hours with minimal effort.
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cumin ground
- 1 tablespoon chili powder green chile powder if possible
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 8 ounce diced green chiles
- 15 ounce Green enchilada sauce I like the Hatch brand, can
- 4 cups chicken broth low sodium
- 2 cannellini beans drained and rinsed, 15 ounce can
- 1 cup corn frozen
- 4 ounces cream cheese room temperature, low fat
- 1 cup yogurt 2% or whole milk Greek yogurt work best, plain, Greek
- Monterey jack cheese cilantro and avocado slices for toppings, shredded
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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 53g | 106% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 108mg | 36% |
| Sodium | 1214mg | 51% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
