This Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a comforting, flavorful meal perfect for chilly days or busy weeknights. The tender shredded chicken melds beautifully with smoky green chiles, creamy cheese, and spicy enchilada sauce, offering a rich and hearty bowl of warmth.
With simple ingredients and minimal prep, this soup simmers slowly to develop deep, layered flavors that bring a taste of southwestern comfort right to your table. Topped with fresh avocado slices and shredded Monterey Jack cheese, each spoonful delivers a delightful combination of creamy, spicy, and fresh accents.
- Hands-off slow cooker method makes it easy and convenient for busy schedules.
- The blend of green chiles and enchilada sauce adds authentic southwestern flavor.
- Cream cheese and Greek yogurt create a luscious, creamy texture without heaviness.
- Protein-packed and nutritious with chicken, beans, and veggies in every bowl.
Ingredients
- Boneless skinless chicken breasts: 1 1/2 pounds of tender chicken breast to provide lean protein and shred easily in the soup.
- Garlic powder: 1 teaspoon adding savory depth and rich aroma to the dish.
- Onion powder: 1 teaspoon for subtle sweetness and enhancing the overall flavor profile.
- Ground cumin: 1 tablespoon imparting warm, earthy, and slightly nutty notes essential for southwestern dishes.
- Chili powder: 1 tablespoon of green chile powder if available, providing smoky heat and vibrant color.
- Kosher salt and freshly ground black pepper: To taste for balanced seasoning that enhances all flavors.
- Diced green chiles: An 8-ounce can delivering a mild heat and fresh, green pepper flavor that brightens the soup.
- Green enchilada sauce: A 15-ounce can, preferably Hatch brand, which adds a tangy, spicy base rich in chiles and tomatoes.
- Low sodium chicken broth: 4 cups forming a flavorful, wholesome liquid base while controlling sodium levels.
- Cannellini beans: Two 15-ounce cans, drained and rinsed, bringing creamy texture and protein to the soup.
- Frozen corn: 1 cup adds natural sweetness and satisfying bite in every spoonful.
- Low fat cream cheese: 4 ounces at room temperature to blend smoothly, enriching the soup’s creamy consistency.
- Plain Greek yogurt: 1 cup, preferably 2% or whole milk, stirred in at the end to add creaminess and a slight tang without curdling.
- Shredded Monterey Jack cheese, fresh cilantro, and avocado slices: For vibrant, fresh toppings that complement the rich soup.
Instructions
- Combine Base Ingredients in Slow Cooker
-
Add chicken breasts, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, diced green chiles, green enchilada sauce, chicken broth, cannellini beans, and frozen corn into the slow cooker. Stir gently to combine. This blend creates a robust, flavorful foundation that will simmer and meld beautifully.
- Cook Soup Slowly
-
Cover the slow cooker and set it to low for approximately 6 hours, medium for 4 hours, or high for 3 hours. Slow cooking ensures the chicken becomes tender and infuses the broth with deep, rich southwestern flavors.
- Shred the Chicken
-
Once cooked, carefully remove the chicken breasts and let them cool for several minutes. Shred the chicken using two forks or your hands, then return it to the slow cooker. This step ensures tender, juicy pieces are evenly distributed throughout the soup.
- Incorporate Cream Cheese
-
Whisk the room-temperature cream cheese into the soup until fully incorporated and smooth. This adds a velvety richness that thickens the soup while balancing the spices.
- Add Greek Yogurt
-
Turn off the slow cooker and whisk in the Greek yogurt immediately to prevent curdling. The yogurt contributes a light creaminess and subtle tang that enhances the soup’s complexity.
- Serve with Fresh Toppings
-
Ladle the soup into bowls and garnish with shredded Monterey Jack cheese, chopped fresh cilantro, and creamy avocado slices. These toppings add contrasting textures and bright flavors that elevate each bite.
- To avoid curdling, always add the Greek yogurt after turning off the heat and whisk quickly.
- Use low sodium broth to control the saltiness, as canned chiles and enchilada sauce can be salty.
- If you prefer more heat, add jalapeños or hot sauce to taste.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to prevent separation. This soup also freezes well for up to 3 months—thaw overnight before reheating.
Serving Suggestions
Pair this creamy enchilada soup with warm cornbread or tortilla chips for a satisfying meal. A light green salad with lime dressing also complements the rich flavors nicely, providing a refreshing balance.
- Use room-temperature cream cheese to ensure it blends smoothly without lumps.
- For thicker soup, mash some beans before adding them in to create a creamier texture.
- Customize spice levels by adjusting chili powder and enchilada sauce brands to your personal heat preference.
FAQs
- Can I use chicken thighs instead of breasts?
-
Yes, boneless skinless chicken thighs will add more richness and remain tender, but may take slightly less cooking time in the slow cooker.
- What can I substitute for green enchilada sauce?
-
If unavailable, use red enchilada sauce or a combination of tomatillo salsa verde for a different flavor dimension.
- Can I make this soup in an Instant Pot?
-
Yes, use the sauté and slow cook settings or pressure cook for about 20 minutes with natural release, adjusting liquid amounts slightly if needed.
- Is the Greek yogurt necessary?
-
It adds creaminess and tang without heaviness; however, you can substitute sour cream or omit for a lighter version.
- How do I avoid soup curdling?
-
Add dairy ingredients at the end with the heat off and whisk immediately to keep the texture smooth.
- Can I use canned corn instead of frozen?
-
Yes, drain canned corn before adding, but frozen corn preserves better texture and sweetness.
Creamy Green Chile Chicken Soup
Equipment
- 1 slow cooker
- 1 whisk
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder or green chile powder
- Kosher salt and freshly ground black pepper to taste
- 8 ounces diced green chiles
- 1 15-ounce can green enchilada sauce (Hatch brand preferred)
- 4 cups low sodium chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 cup frozen corn
- 4 ounces low-fat cream cheese room temperature
- 1 cup plain Greek yogurt 2% or whole milk
- Shredded Monterey Jack cheese cilantro, and avocado slices for topping
Instructions
- Add chicken breasts, garlic powder, onion powder, cumin, chili powder, salt, pepper, diced green chiles, enchilada sauce, chicken broth, cannellini beans, and frozen corn to the slow cooker. Stir to combine and cover.
- Cook on low for 6 hours, medium for 4 hours, or high for 3 hours until chicken is cooked through and tender.
- Remove chicken breasts and let cool slightly. Shred the chicken and return it to the slow cooker.
- Whisk in the cream cheese until fully incorporated into the soup.
- Turn off the slow cooker and immediately whisk in the Greek yogurt to avoid curdling.
- Serve the soup topped with shredded Monterey Jack cheese, fresh cilantro, and avocado slices.
Notes
- Use green chile powder for authentic flavor if available.
- Let chicken cool before shredding for easier handling.
- Whisk yogurt in off heat to prevent curdling.
- Store leftovers covered in refrigerator for up to 3 days.
