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Slow Cooker Creamy Green Chile Chicken Enchilada Soup Recipe

Slow Cooker Creamy Green Chile Chicken Enchilada Soup Recipe
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★★★★★

5.1 from 17 reviews

This Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a hearty, flavorful meal perfect for cozy nights. Packed with tender shredded chicken, green chiles, beans, and a creamy blend of cream cheese and Greek yogurt, this soup combines the zest of Mexican-inspired spices with comforting textures. Easy to prepare in the slow cooker, it’s a delicious and nutritious option that anyone can enjoy.

Ingredients

Scale

Chicken & Seasonings

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder (green chile powder if possible)
  • Kosher salt and freshly ground black pepper, to taste

Vegetables & Beans

  • 8 ounces diced green chiles
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 cup frozen corn

Liquids & Sauces

  • 15 ounce can green enchilada sauce (Hatch brand recommended)
  • 4 cups low sodium chicken broth

Dairy & Toppings

  • 4 ounces low fat cream cheese, room temperature
  • 1 cup plain Greek yogurt (2% or whole milk Greek yogurt work best)
  • Shredded Monterey Jack cheese, for topping
  • Cilantro leaves, for garnish
  • Avocado slices, for garnish

Instructions

  1. Combine Ingredients: Add the chicken breasts, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, diced green chiles, green enchilada sauce, chicken broth, cannellini beans, and frozen corn into the slow cooker. Stir well to combine all ingredients evenly.
  2. Cook the Soup: Cover the slow cooker with its lid. Set it to low for approximately 6 hours, medium for 4 hours, or high for 3 hours, depending on your schedule and slow cooker model.
  3. Shred Chicken: When cooking time is complete, carefully remove the chicken breasts from the slow cooker and let them cool for several minutes until they can be handled comfortably. Shred the chicken using two forks into bite-sized pieces, then add the shredded chicken back into the slow cooker.
  4. Add Cream Cheese: Whisk in the softened cream cheese into the soup while still warm to incorporate it fully and create a creamy texture.
  5. Finish with Greek Yogurt: Turn off the slow cooker. Immediately whisk in the Greek yogurt gently to prevent curdling; this step ensures the soup remains smooth and creamy.
  6. Serve: Ladle the soup into bowls and top with shredded Monterey Jack cheese, fresh cilantro leaves, and sliced avocado. Serve hot for a comforting meal.

Notes

  • Use green chile powder for a more authentic flavor if available.
  • Room temperature cream cheese blends better and prevents lumps in the soup.
  • The Greek yogurt should be stirred in off the heat to avoid curdling.
  • Adjust salt according to your taste and the saltiness of the enchilada sauce and broth.
  • For a spicier soup, add diced jalapeños or use spicy enchilada sauce.
  • To make this recipe gluten-free, verify that the enchilada sauce is gluten-free.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.

Nutrition

Keywords: slow cooker soup, green chile chicken soup, enchilada soup, creamy chicken soup, healthy chicken soup, Mexican soup, easy slow cooker recipe

Find it online: https://platedbyemma.com/slow-cooker-creamy-green-chile-chicken-enchilada-soup-recipe/