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–+ servings
Slow Cooker Green Chile Enchilada Soup

Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Greek yogurt and lowfat cream cheese give this soup a deliciously creamy taste!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Servings 6

Ingredients
  

  • 1 ½ 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
  • 1 8-ounce green chiles diced
  • 1 15-ounce can green encilada sauce
  • 4 cups low sodium chicken broth
  • 2 15- ounce cans cannellini beans rinsed and drained
  • 1 cup frozen corn
  • 4 ounce low fat cream cheese room temperature
  • 1 cup non-fat plain Greek yogurt
  • Shredded Monterey Jack cheese, cilantro and avocado slices for toppings

Instructions
 

  • 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.
  • 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.
  • 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.
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