Creamy Green Chile Chicken Soup
A flavorful slow cooker soup featuring shredded chicken, green chiles, beans, and a creamy blend of cream cheese and Greek yogurt, perfect for a comforting meal.
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.