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Green Chile Chicken Enchilada Soup

Creamy Green Chile Chicken Enchilada Soup for Cozy Nights

This Creamy Green Chile Chicken Enchilada Soup is a comforting dish perfect for chilly nights, combining rich flavors with healthy ingredients.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Southwestern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Boneless skinless chicken breasts Chicken thighs can be used for richer flavor.
  • 2 teaspoons Garlic powder Fresh garlic can elevate the taste.
  • 2 teaspoons Onion powder Sautéed fresh onion offers a fresher flavor.
  • 2 teaspoons Ground cumin Paprika can be a pleasant alternative.
  • 2 tablespoons Chili powder Green chile powder can be used for authenticity.
  • 1 teaspoon Kosher salt Feel free to substitute with sea salt.
  • 1 teaspoon Black pepper
  • 2 cans Diced green chiles (canned) Adjust according to your spice tolerance.
  • 1 can Green enchilada sauce Hatch brand or homemade versions work beautifully.
  • 4 cups Low sodium chicken broth Swap with vegetable broth for a vegetarian option.
  • 1 can Cannellini beans Great northern or pinto beans can also be used.
  • 1 cup Frozen corn Fresh corn can be sautéed for extra flavor.
For the Creaminess
  • 8 ounces Low fat cream cheese Full-fat cream cheese can be used for a richer texture.
  • 1 cup Plain Greek yogurt Sour cream can be a suitable alternative.
For the Toppings
  • 1 cup Shredded Monterey Jack cheese Feel free to swap with your favorite cheese.
  • 0.5 cup Cilantro Omit if you’re not a fan.
  • 1 medium Avocado slices Can be replaced with other toppings if desired.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by placing your boneless skinless chicken breasts at the bottom of the slow cooker. Sprinkle in garlic powder, onion powder, ground cumin, chili powder, kosher salt, and black pepper to season. Next, add the diced green chiles, green enchilada sauce, and low sodium chicken broth. Toss in cannellini beans and frozen corn before giving everything a gentle stir to combine well. Cover the slow cooker.
  2. Set your slow cooker to low and let the flavors meld together for approximately 6 hours. Alternatively, you can cook on medium for about 4 hours or on high for a speedy 3 hours.
  3. Once the cooking time is complete, carefully lift the chicken breasts out of the slow cooker and place them on a cutting board. Allow them to cool for a few minutes until they’re manageable. Using two forks, shred the chicken into bite-sized pieces.
  4. Return the shredded chicken back into the slow cooker, mixing it with the rest of the ingredients. To add that creamy touch, whisk in the low-fat cream cheese until it's fully blended and dissolved into the soup.
  5. Turn off the slow cooker before adding the finishing touch—plain Greek yogurt. Quickly whisk it into the soup to ensure it incorporates smoothly.
  6. Ladle the warm, creamy green chile chicken enchilada soup into bowls. Garnish each serving with shredded Monterey Jack cheese, fresh cilantro, and avocado slices.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Ensure your cream cheese is at room temperature to blend smoothly into the soup. Adjust salt and spices according to taste before serving.

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