This Slow Cooker Creamy Green Chile Chicken Enchilada Soup has all the wonderful flavor of the enchiladas without all the work! Hearty, creamy, full of green chiles and totally satisfying!
SERVES 6
INGREDIENTS
1 teaspoon olive oil
3/4 cup diced yellow onion
2 cloves of garlic, grated
1 pound boneless skinless chicken breasts
1 tablespoon ground cumin
1 tablespoon chili powder, green chile powder if you can find it
1/2 teaspoon smoked paprika
Kosher salt and fresh ground black pepper to taste
8 ounces diced green chiles
2 cups green enchilada sauce
4 cups low sodium chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 cup frozen corn, defrosted
4 ounces low fat cream cheese, room temperature
1 cup plain non-fat Greek yogurt, 2% or full fat may also be used
Shredded Monterey Jack cheese, cilantro and lime wedges for serving
INSTRUCTIONS
- Heat the oil in a small skillet over medium-high heat. Sauté the onions for 3 minutes then add in the grated garlic and sauté another minute. Add them into to the slow cooker.
- Add the ingredients through the cannellini beans into the slow cooker, stir, cover with the lid and set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
- Visit Slow Cooker Creamy Green Chile Chicken Enchilada Soup @ reciperunner.com for full instructions.