Description
A cozy, creamy, and protein-rich slow cooker soup featuring green enchilada sauce, tender chicken, beans, and a blend of wholesome ingredients.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup green enchilada sauce (240 ml)
- 4 cups low-sodium chicken broth (960 ml)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 cup frozen corn (150 g)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- ½ cup full-fat Greek yogurt (120 g)
- ½ cup shredded Monterey Jack or mozzarella cheese (56 g)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Set your slow cooker to low heat. Dice the onion, mince the garlic, and open your cans.
- Place the chicken breasts or thighs at the bottom of the slow cooker. Scatter the diced onion, minced garlic, drained beans, green chilies, and frozen corn on top.
- Pour in the chicken broth and green enchilada sauce. Sprinkle cumin, chili powder, salt, and pepper evenly over the top. Do not stir yet.
- Cover and cook on low for 4 to 5 hours, until the chicken is tender and shreds easily. Alternatively, cook on high for 2 to 3 hours if short on time.
- Carefully remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together.
- In a small bowl, mix the Greek yogurt and shredded cheese. Stir this mixture into the soup until melted and creamy. Optionally, blend about a third of the soup with an immersion blender and stir it back in for extra creaminess.
- Taste and adjust seasoning with more salt, pepper, or chili powder if needed. If the soup is too thick, stir in a splash of extra broth or water.
- Ladle into bowls and garnish with fresh cilantro if desired. Serve and enjoy.
Notes
- This soup is perfect for meal prep.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Creamy Green Enchilada Chicken, Slow Cooker Soup, Healthy Recipe