Jump to Recipe Print RecipeAs I watched the steam swirl from my slow cooker, I couldn’t help but smile at the comforting aroma of my Slow Cooker Creamy Green Chile Chicken Enchilada Soup filling the kitchen. This soup is an effortless way to bring the rich, savory flavors of traditional enchiladas to your dinner table, all while freeing up your time for more important things—like enjoying a moment of relaxation after a busy day. Not only is it a breeze to prepare, but it’s also packed with healthy ingredients that make it lighter on the waistline without skimping on taste. With tender chicken, zesty green chiles, and a creamy blend that warms your soul, this dish will quickly become a household favorite. Are you ready to dive into a bowl of cozy goodness? Let’s get cooking! Why is this soup so comforting? Effortless Preparation: Just toss everything into the slow cooker, and let it do the magic for you. This means more time for yourself and less fuss in the kitchen! Rich, Savory Flavor: The blend of green chiles, creamy cheese, and hearty chicken creates a robust flavor profile that’s impossible to resist, perfect for satisfying your cravings. Healthy and Nutritious: Packed with protein and wholesome ingredients, this soup is a guilt-free indulgence that fits into any health-conscious lifestyle, making it a great alternative to fast food. Versatile Adaptations: Feel free to customize with ingredients you love! Add quinoa or fresh veggies for extra nutrients, or swap in rotisserie chicken for even quicker prep. Perfect for Meal Prep: This recipe keeps well, so you can enjoy warming leftovers throughout the week, similar to my tasty Chicken Enchiladas Cheesy or Lemon Chicken Pasta for those busier nights. Slow Cooker Creamy Green Chile Chicken Enchilada Soup Ingredients For the Soup Base • Boneless Skinless Chicken Breasts – The main protein source; you can use chicken thighs for a richer flavor. • Garlic Powder – Adds savory depth; fresh garlic can intensify the taste. • Onion Powder – Enhances the flavor base; substitute with fresh onion if sautéed beforehand. • Ground Cumin – Infuses warmth and earthiness into the soup. • Chili Powder (or Green Chile Powder) – Provides spice and flavor; opt for green chile powder for that authentic touch. • Kosher Salt and Fresh Ground Black Pepper – Essential for seasoning to taste. • Diced Green Chiles (canned, 8 oz) – Offers mild heat and flavor; you can choose mild or hot chiles based on your spice preference. • Green Enchilada Sauce (15 oz) – Brings a tangy flavor to the mix; popular brands like Hatch and Siete Foods are recommended. • Low Sodium Chicken Broth (4 cups) – Keeps the soup flavorful without excessive salt. • Cannellini Beans (2 cans, drained and rinsed) – Adds creaminess and fiber; great northern or pinto beans work as substitutes. • Frozen Corn (1 cup) – Introduces a hint of sweetness; fire-roasted corn is a delightful alternative. For the Creaminess • Low Fat Cream Cheese (4 oz) – Creates that luscious texture without too much fat; full-fat cream cheese is also fine. • Plain Greek Yogurt (1 cup, 2% or whole) – Lightens the soup while adding creaminess and protein. For Garnishing • Shredded Monterey Jack Cheese – Adds a delicious, melty topping. • Fresh Cilantro – Brings a pop of color and fresh flavor. • Avocado Slices – Provide creaminess and a hint of richness, enriching your Slow Cooker Creamy Green Chile Chicken Enchilada Soup experience. Step‑by‑Step Instructions for Slow Cooker Creamy Green Chile Chicken Enchilada Soup Step 1: Combine Ingredients In a large slow cooker, place the boneless skinless chicken breasts and sprinkle with garlic powder, onion powder, ground cumin, and chili powder. Pour in the diced green chiles, green enchilada sauce, and low sodium chicken broth. Add the drained cannellini beans and frozen corn, then stir everything together until well combined. Step 2: Cook the Soup Cover the slow cooker with its lid and set it to cook on low for 6 hours, medium for 4 hours, or high for 3 hours. As it cooks, the chicken will become tender and flavors will meld beautifully. You’ll know it’s ready when the chicken is fully cooked and easily shreds with a fork. Step 3: Shred the Chicken Once the cooking time is complete, carefully remove the chicken from the slow cooker and let it cool for a few moments. Use two forks to shred the chicken into bite-sized pieces, ensuring it remains juicy and flavorful. Step 4: Add Creamy Components Return the shredded chicken back into the slow cooker, then add the low-fat cream cheese. Stir thoroughly until the cream cheese melts completely into the soup, creating a rich and creamy texture that defines this Slow Cooker Creamy Green Chile Chicken Enchilada Soup. Step 5: Whisk in Yogurt Turn off the slow cooker and immediately whisk in the plain Greek yogurt to lighten the soup while adding protein. This quick step helps create that luxuriously creamy finish. Be sure to do this quickly to prevent the yogurt from curdling in the heat. Step 6: Serve and Garnish Ladle the hot soup into bowls and garnish generously with shredded Monterey Jack cheese, fresh cilantro, and avocado slices for added richness. Dive into your Slow Cooker Creamy Green Chile Chicken Enchilada Soup, and relish the comforting flavors that await! Make Ahead Options Preparing your Slow Cooker Creamy Green Chile Chicken Enchilada Soup ahead of time is a great way to save precious minutes during busy weeknights! You can prep all the ingredients and store them in the refrigerator for up to 24 hours before cooking. Simply combine the chicken, spices, green chiles, enchilada sauce, broth, beans, and corn in your slow cooker. When you’re ready to enjoy, simply set the slow cooker to cook while you go about your day. To maintain the soup’s creamy texture, wait to whisk in the cream cheese and Greek yogurt until the soup is done cooking and you’ve shredded the chicken. This way, your soup remains just as delightful, with minimal effort needed when it’s time to serve! Slow Cooker Creamy Green Chile Chicken Enchilada Soup Variations Feel free to adapt this recipe and make it your own with these delightful twists and substitutions! Rotisserie Chicken: Substitute shredded rotisserie chicken for a quicker prep. It’s a great time-saver and still delivers that delicious flavor! Quinoa Boost: Stir in cooked quinoa for an added protein punch and extra heartiness. It’ll transform your soup into a wholesome meal in a bowl. Vegetable Medley: Add fresh veggies like bell peppers, spinach, or zucchini for a colorful nutrient boost. It’s a fantastic way to enhance both flavor and texture. Creamy Dairy-Free: Use coconut cream instead of cream cheese and Greek yogurt for a dairy-free version. This will provide a rich, unique flavor while keeping it creamy. Bean Variety: Swap cannellini beans for black beans or pinto beans for a different taste and texture. Each variety offers a unique twist that reflects your personal preference. Hearty Addition: Include cooked rice or cauliflower rice to bulk up the meal. It adds a lovely texture and satisfies your appetite. Heat Factor: Adjust the spice level by using hot diced green chiles or adding a pinch of cayenne pepper. Perfect for those who crave a bit more heat! Inspired Garnish: Elevate your toppings with some pickled jalapeños and fresh lime juice for that zesty finish. It’ll take your soup to new, exciting heights! Just like my beloved Butter Chicken Comfort or Cowboy Butter Chicken, customize your bowl and create a culinary masterpiece that suits your taste! What to Serve with Slow Cooker Creamy Green Chile Chicken Enchilada Soup Pair your favorite soup with delicious sides that elevate your dining experience. Crusty Bread: The perfect scoop for each hearty bite, crusty bread adds a satisfying crunch that complements the creamy texture of the soup. Tortilla Chips: Crispy and salty, these chips are ideal for dipping and add a delightful texture that enhances the overall experience. Mexican Rice: Flavorful and fluffy, Mexican rice balances the richness of the soup while offering a comforting grain component for a complete meal. Guacamole: Creamy and zesty, guacamole adds a fresh touch and pairs wonderfully with the green chile flavors in the soup. Zesty Salad: A light salad with lime vinaigrette brings a refreshing contrast and cuts through the richness, making every bite more vibrant. Fruity Sangria: This fruity drink not only refreshes the palate but also adds a festive flair, making your meal feel even more special. Churros: For dessert, crispy churros dusted with cinnamon sugar offer a sweet finish that perfectly complements the savory nature of the soup. Storage Tips for Slow Cooker Creamy Green Chile Chicken Enchilada Soup Fridge: Store leftover soup in an airtight container for up to 3 days. Allow it to cool before sealing to maintain freshness. Freezer: Freeze the soup in individual portions for up to 3 months. Use freezer-safe containers or bags, and be sure to leave space for expansion. Reheating: Thaw frozen soup overnight in the fridge before reheating. Warm on the stove over low heat or in the microwave, stirring occasionally until heated through. Flavor Enhancement: This Slow Cooker Creamy Green Chile Chicken Enchilada Soup tastes even better the next day! Enjoy it at your leisure, as flavors deepen with time. Tips for the Best Slow Cooker Creamy Green Chile Chicken Enchilada Soup Room Temperature Cream Cheese: Ensure that the cream cheese is at room temperature before adding it to the soup for smooth incorporation. This step prevents any clumps and ensures a creamy texture. Taste as You Go: Always taste the soup for seasoning before serving. Adjust salt, pepper, or spice levels to suit your palate, especially if you’re using store-bought chicken broth. Customize the Heat: If you prefer a milder soup, use mild diced green chiles and reduce the chili powder. Conversely, boost the spice for a fiery kick—it’s all about your taste! Mind the Curdling: Add the Greek yogurt after turning off the slow cooker, to avoid curdling. Incorporating it while the soup is too hot can make it separate, affecting the texture. Storage Savvy: Store leftovers in an airtight container in the fridge for up to three days. This soup tastes even better the next day as the flavors meld, making it a perfect meal prep option. Slow Cooker Creamy Green Chile Chicken Enchilada Soup Recipe FAQs What kind of chicken is best for this soup? Absolutely! I recommend using boneless skinless chicken breasts for a lean protein option. However, if you prefer a richer flavor, chicken thighs are a fantastic substitute. How should I store leftover soup? Store your Slow Cooker Creamy Green Chile Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing it up to maintain freshness. Can I freeze this soup? Yes, you can freeze this soup! Pour the cooled soup into freezer-safe containers or bags, leaving space for expansion, and it will keep well for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove over low heat or in the microwave until warmed through. What if my soup turns out too thick? If your soup is thicker than desired, don’t worry! Just add a little chicken broth or water slowly while stirring until you reach your preferred consistency. This even allows you to adjust the flavor without compromising it! Is this soup suitable for people with dietary restrictions? Absolutely! This soup is naturally gluten-free due to its ingredients. However, for those with dairy allergies, you can substitute low-fat cream cheese and Greek yogurt with almond or coconut cream for a dairy-free option. That way, everyone can savor this comforting dish! Slow Cooker Creamy Green Chile Chicken Enchilada Soup Magic This Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a comforting, healthy dish that brings rich flavors to your dinner table effortlessly. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 6 hours hrsTotal Time 6 hours hrs 15 minutes mins Servings: 6 cupsCourse: DinnerCuisine: MexicanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 lbs Boneless Skinless Chicken Breasts You can use chicken thighs for a richer flavor.1 tsp Garlic Powder Fresh garlic can intensify the taste.1 tsp Onion Powder Substitute with fresh onion if sautéed beforehand.1 tsp Ground Cumin Infuses warmth and earthiness into the soup.1 tsp Chili Powder Opt for green chile powder for authenticity.1 tsp Kosher Salt Essential for seasoning to taste.1 tsp Fresh Ground Black Pepper Essential for seasoning to taste.8 oz Diced Green Chiles (canned) Choose mild or hot based on spice preference.15 oz Green Enchilada Sauce Popular brands like Hatch and Siete Foods recommended.4 cups Low Sodium Chicken Broth Keeps the soup flavorful without excessive salt.2 cans Cannellini Beans Drained and rinsed; great northern or pinto beans work as substitutes.1 cup Frozen Corn Fire-roasted corn is a delightful alternative.For the Creaminess4 oz Low Fat Cream Cheese Full-fat cream cheese is also fine.1 cup Plain Greek Yogurt 2% or whole for creaminess and protein.For Garnishing1 cup Shredded Monterey Jack Cheese Adds a delicious, melty topping.1 cup Fresh Cilantro Brings a pop of color and fresh flavor.1 medium Avocado Provide creaminess and richness. Equipment Slow Cooker Method Step‑by‑Step InstructionsIn a large slow cooker, place the boneless skinless chicken breasts and sprinkle with garlic powder, onion powder, ground cumin, and chili powder. Pour in the diced green chiles, green enchilada sauce, and low sodium chicken broth. Add the drained cannellini beans and frozen corn, then stir everything together until well combined.Cover the slow cooker with its lid and set it to cook on low for 6 hours, medium for 4 hours, or high for 3 hours. The chicken will become tender and flavors will meld beautifully.Once the cooking time is complete, carefully remove the chicken from the slow cooker and let it cool. Use two forks to shred the chicken into bite-sized pieces.Return the shredded chicken back into the slow cooker, then add the low-fat cream cheese. Stir thoroughly until the cream cheese melts completely into the soup.Turn off the slow cooker and immediately whisk in the plain Greek yogurt to lighten the soup while adding protein.Ladle the hot soup into bowls and garnish generously with shredded Monterey Jack cheese, fresh cilantro, and avocado slices. Nutrition Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg NotesEnsure that the cream cheese is at room temperature before adding it to ensure a creamy texture. Taste the soup for seasoning before serving and adjust to your palate. Tried this recipe?Let us know how it was!
