Description
Enchilada Soup made in the slow cooker with shredded chicken, green chiles, white beans, and a creamy enchilada broth.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Kosher salt and freshly ground black pepper to taste
- 8 ounces diced green chiles
- 15 ounce can green enchilada sauce
- 4 cups low sodium chicken broth
- 2 15 ounce cans cannellini beans drained and rinsed
- 1 cup frozen corn
- 4 ounces low fat cream cheese room temperature
- 1 cup plain Greek yogurt
- Shredded Monterey Jack cheese cilantro and avocado slices for topping
Instructions
- Add chicken, spices, green chiles, enchilada sauce, broth, beans, and corn to the slow cooker and stir.
- Cover and cook on low for 6 hours, medium for 4 hours, or high for 3 hours.
- Remove chicken, cool slightly, then shred with two forks.
- Return shredded chicken to the slow cooker.
- Whisk in cream cheese until fully incorporated.
- Turn off heat and immediately whisk in Greek yogurt.
- Serve topped with shredded cheese, cilantro, and avocado slices.
Notes
- Use room temperature cream cheese for smooth blending.
- Turn off the slow cooker before adding yogurt to prevent curdling.
- Adjust salt at the end to taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 469
- Sugar: 20g
- Sodium: 1214mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 53g
- Cholesterol: 108mg