A SOUPER and effortless way to have dinner on the table without standing in the kitchen all day!
I love when simple food creates a healthy and delicious meal without the mess of extra pot and pans.
For this recipe, I particularly love the chicken cooked in this sauce because the sauce acts like a brine and slowly seeps into the chicken. Usually chicken or meats in the crock pot are mushy, however, 3.5 hours was perfect for my chicken on high. You will need to cut into one just to ensure it is done depending on the thickness of your chicken. Better to be safe!
Top with soup with anything, I love all kinds of cheese on and in this along with cilantro. I recently did a swap to parsley and it is equally amazing!
After you add all ingredients into the slow cooker, be sure to give it a stir to break up all the spices. If you like, sautee some onion first then add to the pot.
Happy slurping!
Green Chile Chicken Enchilada Soup
Ingredients
- 2 cloves garlic, minced
- 1 pound chicken breast, boneless and skinless
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Dash salt
- Dash pepper
- 2 5-ounce cans green chiles
- 2 10-ounce cans green enchilada sauce
- 4 cups low sodium chicken broth
- 2 14-ounce cans cannellini beans, drain and rinse
- 8 ounce low fat or fat free cream cheese, softened
- 2 cups non-fat greek yogurt
- 1 14-ounce can golden corn, drain and rinse
Directions
- In your slow cooker, turn on to high heat.
- Add all ingredients from garlic cloves to cannellini beans
- Cook on high for 3.5-4 hours, or low for 6 hours.
- Combine cream cheese and yogurt together in a medium bowl. Add one lattel full of the brothy mixture from crock pot into the cheese mixture. We are tempering your dairy so it doesn’t curdle when you add it all into the pot. Stir then set aside.
- Remove chicken, shred with 2 forks. Place back into pot.
- Add corn into pot.
- Add half of the cream cheese mixture into the pot. Fold to combine and mix together.
- Top with a dollop of residual cream cheese mix, parsley, jalapenos, tortilla chips, etc,
- Store left overs in air tight container in refrigerator,