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!
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
- 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.