Description
Green chile chicken enchilada soup delivers comfort in a hearty slow cooker creation packed with southwestern flavors. Creamy, spicy layers meld perfectly, offering home cooks an easy meal filled with rich, satisfying textures you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups (32 fl oz) low sodium chicken broth
- 15 oz (425 g) green enchilada sauce (Hatch brand recommended)
- 4 oz (113 g) low-fat cream cheese, at room temperature
- 1 cup plain non-fat Greek yogurt (2% or whole milk Greek yogurt can also be used)
- 2 (15 oz) cans (425 g each) cannellini beans, rinsed and drained
- 8 oz (227 g) diced green chiles
- 1 cup frozen corn
- 1 tbsp ground cumin
- 1 tbsp chili powder (green chile powder if possible)
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Shredded Monterey Jack cheese
- Cilantro
- Avocado slices
Instructions
- Chicken Preparation: Arrange whole chicken breasts in an even layer within the slow cooker, generously coating with garlic powder, onion powder, ground cumin, chili powder, kosher salt, and freshly ground black pepper.
- Liquid Integration: Pour green chiles, enchilada sauce, and chicken broth over seasoned chicken, then gently incorporate cannellini beans and frozen corn throughout the mixture.
- Cooking Process: Select cooking method – low for 6 hours, medium for 4 hours, or high for 3 hours, ensuring ingredients meld together seamlessly.
- Chicken Transformation: After cooking, extract chicken breasts and rest for 5-7 minutes, then meticulously shred into delicate, tender pieces using two forks.
- Creamy Fusion: Reintroduce shredded chicken to the slow cooker, whisking softened cream cheese until achieving a luxurious, smooth texture. Carefully fold in Greek yogurt to prevent separation.
- Presentation: Ladle soup into serving vessels, adorning with melted Monterey Jack cheese, freshly chopped cilantro, and creamy avocado slices for a vibrant, appetizing finish.
Notes
- Precision in Seasoning: Generously coat chicken with spices for maximum flavor depth, ensuring each bite bursts with robust southwestern taste.
- Slow Cooking Flexibility: Adjust cooking time based on your schedule – low and slow develops richer flavors, while high heat works for quick meals.
- Prevent Dairy Separation: Temper cream cheese at room temperature and fold gently to maintain smooth, creamy texture without unwanted curdling.
- Strategic Shredding Technique: Allow chicken to rest briefly after cooking, which helps meat fibers relax and makes shredding easier and more tender.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg