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Slow Cooker Creamy Green Chile Chicken Enchilada Soup

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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 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 Creaminess
  • 4 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 Garnishing
  • 1 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 Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Turn off the slow cooker and immediately whisk in the plain Greek yogurt to lighten the soup while adding protein.
  6. 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

Notes

Ensure 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.

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