Yield: 6
SMF Kitchen
@smfchicken
00:15
Prep
03:00
Cook
03:15
Total Time
Ingredients & Directions
Directions
Slow Cooker Creamy Green Chile Chicken Enchilada Soup
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1
Small onion, peeled & diced
3 cloves
Garlic, peeled & minced
1 tablespoon
Ground cumin
1 tablespoon
Chili powder
1 teaspoon
Kosher salt
1/2 teaspoon
Black pepper, ground
1 small can
Diced green chiles
1 can
Green enchilada sauce
4 cups
Low sodium chicken broth
2 cans
Great northern beans, rinsed & drained
1 cup
Frozen corn
4 oz
Low fat cream cheese, room temperature
1 cup
Plain, non-fat Greek Yogurt
Toppings: shredded cheese, chopped cilantro, avocado chunks or guacamole, & tortilla strips
- Place chicken breasts in the bottom of the slow cooker dish.
- Add onions, garlic, spices, green chiles, enchilada sauce, chicken broth, beans and corn and mix together.
- Cook on high for 3 hours (or 6 hours on low).
- After cooking time is over, remove chicken breasts to a plate and shred all of the breasts; add back to slow cooker once shredded.
- Whisk in the cream cheese until mixed in completely.
- Add the Greek yogurt, whisking the entire time to prevent the yogurt from curdling or separating.
- Serve the soup with your favorite toppings.
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Slow Cooker Creamy Green Chile Chicken Enchilada Soup
SMF Kitchen
@smfchicken
Yield: 6
00:15
Prep
03:00
Cook
03:15 Total Time
Ingredients
Directions
Slow Cooker Creamy Green Chile Chicken Enchilada Soup
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1
Small onion, peeled & diced
3 cloves
Garlic, peeled & minced
1 tablespoon
Ground cumin
1 tablespoon
Chili powder
1 teaspoon
Kosher salt
1/2 teaspoon
Black pepper, ground
1 small can
Diced green chiles
1 can
Green enchilada sauce
4 cups
Low sodium chicken broth
2 cans
Great northern beans, rinsed & drained
1 cup
Frozen corn
4 oz
Low fat cream cheese, room temperature
1 cup
Plain, non-fat Greek Yogurt
Toppings: shredded cheese, chopped cilantro, avocado chunks or guacamole, & tortilla strips
- Place chicken breasts in the bottom of the slow cooker dish.
- Add onions, garlic, spices, green chiles, enchilada sauce, chicken broth, beans and corn and mix together.
- Cook on high for 3 hours (or 6 hours on low).
- After cooking time is over, remove chicken breasts to a plate and shred all of the breasts; add back to slow cooker once shredded.
- Whisk in the cream cheese until mixed in completely.
- Add the Greek yogurt, whisking the entire time to prevent the yogurt from curdling or separating.
- Serve the soup with your favorite toppings.
