Description
A cozy, flavorful Slow Cooker Creamy Green Chile Chicken Enchilada Soup made with tender shredded chicken, green chiles, creamy broth, and hearty beans. Perfect for easy weeknight dinners or weekend comfort meals.
Ingredients
1 ½ 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 fresh ground black pepper, to taste
8 oz diced green chiles
15 oz can green enchilada sauce (Hatch brand recommended)
4 cups low sodium chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 cup frozen corn
4 oz low-fat cream cheese, room temperature
1 cup plain Greek yogurt (2% or whole milk works best)
Optional Toppings:
Shredded Monterey Jack cheese, fresh cilantro, avocado slices
Instructions
Add chicken, garlic powder, onion powder, cumin, chili powder, salt, pepper, diced green chiles, enchilada sauce, chicken broth, beans, and corn to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, medium for 4 hours, or high for 3 hours.
Remove chicken breasts, let cool slightly, then shred with two forks. Return shredded chicken to the slow cooker.
Whisk in cream cheese until melted and incorporated.
Turn off the slow cooker and whisk in Greek yogurt immediately to prevent curdling.
Serve with toppings of choice—cheese, cilantro, and avocado slices.
Notes
For extra heat, add chopped jalapeños or use hot green enchilada sauce.
Dairy-free? Swap cream cheese and yogurt for plant-based alternatives.
To thicken, mash some of the beans before adding them to the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg