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Slow Cooker Creamy Green Chile Chicken Enchilada Soup

During the busy holiday season and throughout the school year, getting a healthy dinner on the table can be tricky. Getting takeout or ordering delivery seems so easy, and it is, but it’s not always the best choice. A home-cooked meal often offers lots of advantages, including some you may not be aware of!

My solution for easy, hearty and healthy meals is a slow cooker dinner like this Slow Cooker Creamy Green Chile Chicken Enchilada Soup. I love enchiladas, but they are one of the most time-consuming meals to make, next to lasagna. To speed up the process, I decided a creamy soup loaded with everything you find in traditional enchiladas would be a great alternative.

The creaminess in this soup doesn’t actually come from heavy cream but rather a lighter combination of lowfat cream cheese and Greek yogurt. Greek yogurt is my go to substitution when I want to make a creamy dish lighter on fat and calories. It adds richness and a little tang, not to mention you’re getting the 9 essential nutrients from dairy along with extra protein. Not only does Greek yogurt work well in this soup, but you can also use it to lighten up dishes that use heavy ingredients, such as dips and cream sauces. Try my Creamy Red Lentil Butternut Squash Soup, a powerhouse soup that is also made with Greek yogurt.

Save yourself some stress and calories and arm yourself with healthy and easy-to-make recipes like this Slow Cooker Creamy Green Chile Chicken Enchilada Soup.

Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Photo of Slow Cooker Creamy Green Chile Chicken Enchilada Soup
  • 15 minutes
  • 4 hours
  • 4 hours 15 minutes
  • 6

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chili powder (green chile, if possible)
Kosher salt and fresh ground black pepper to taste
8 oz diced green chiles
15-oz can green encilada sauce
4 cups low sodium chicken broth
2 15-oz cans cannellini beans, rinsed and drained
1 cup frozen corn
4 oz low fat cream cheese, room temperature
1 cup non-fat plain Greek yogurt
Shredded Monterey Jack cheese, cilantro and avocado slices for toppings


Instructions

  1. Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
  2. When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
  3. Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.

Comments

    1. Hi Elaine! The recipe, as prepared with the measurements indicated, provides six servings. We have added that information to the recipe, thank you for asking!
      -Tristen, ADA Mideast Communications Specialist

    1. Hi Joseph, you can absolutely substitute low-fat sour cream for plain Greek yogurt in this recipe. It should not change the overall flavor profile of the soup. Please let us know if you have any more questions!
      -Tristen, ADA Mideast Communications Specialist

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