Description
Mexican-inspired Slow Cooker Creamy Green Chile Chicken Enchilada Soup delivers comfort in a bowl with rich, zesty flavors. Quick preparation and hearty ingredients promise a satisfying meal you’ll crave during chilly evenings.
Ingredients
Scale
Main Proteins and Liquid Base:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups (32 fluid ounces) low sodium chicken broth
- 15 ounces (425 grams) green enchilada sauce (Hatch brand recommended)
- 4 ounces (113 grams) low-fat cream cheese, at room temperature
- 1 cup plain non-fat Greek yogurt (2% or whole milk Greek yogurt can also be used)
Beans, Vegetables, and Corn:
- 2 (15 ounce) cans (425 grams each) cannellini beans, rinsed and drained
- 8 ounces (227 grams) diced green chiles
- 1 cup frozen corn
Spices and Seasonings:
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (green chile powder if possible)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Toppings:
- Shredded Monterey Jack cheese
- Cilantro
- Avocado slices
Instructions
- Nestle whole chicken breasts into the base of the slow cooker, creating an even layer.
- Generously season the chicken with aromatic spices: garlic powder, onion powder, ground cumin, chili powder, kosher salt, and freshly ground black pepper.
- Pour diced green chiles, vibrant green enchilada sauce, and rich chicken broth over the seasoned chicken.
- Introduce creamy cannellini beans and sweet frozen corn, gently stirring to distribute ingredients evenly.
- Select cooking duration: low setting for 6 hours (16.9 centimeters to 21.2 centimeters), medium for 4 hours, or high for approximately 3 hours.
- Once cooking completes, carefully remove chicken breasts and let them rest for 5-7 minutes.
- Shred chicken using two forks, pulling meat apart into tender, bite-sized pieces.
- Return shredded chicken to the slow cooker, ensuring thorough integration with the liquid base.
- Soften room temperature cream cheese, then whisk into the soup until achieving a silky, uniform consistency.
- Gently fold in Greek yogurt, stirring carefully to prevent potential curdling.
- Transfer soup into serving bowls, garnishing with melted Monterey Jack cheese shreds, freshly chopped cilantro leaves, and creamy avocado slices.
Notes
- Gather all ingredients beforehand to streamline your cooking process and minimize kitchen stress.
- Opt for boneless, skinless chicken breasts to ensure tender, easy-to-shred meat with maximum flavor absorption.
- Customize spice levels by adjusting chili powder and adding extra green chiles for bolder, zestier results.
- Reduce cream cheese temperature gradually to prevent lumps and achieve silky smooth soup texture.
- Refrigerate leftovers in airtight containers, which stay fresh for 3-4 days and taste even better the next day.
- Freeze portions in freezer-safe containers for convenient future meals, maintaining quality for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 305 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 60 mg