Slow Cooker Creamy Green Chile Chicken Enchilada Soup

• servings: 6 servings
• total time: 4 hours 15 minutes

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, green chile powder if possible

Kosher salt and fresh ground black pepper to taste

8 ounce diced diced green chiles

15 ounce can green enchilada sauce, I like the Hatch brand

4 cups low sodium chicken broth

2 (15 ounce) can cannellini beans, rinsed and drained

1 cup frozen corn

4 ounces low fat cream cheese, room temperature

1 cup plain non-fat Greek yogurt, 2% or whole milk Greek yogurt can also be used

Shredded Monterey Jack cheese, cilantro and avocado slices for toppings

Directions

Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.

When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.

Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.

Nutrition

• Serving Size: 1
• Calories: 469
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 108 mg
• Sodium: 1214 g
• Total Carbohydrate: 49 g
• Dietary Fiber: 8 g
• Total Sugars: 20 g
• Protein: 53 g