Slow Cooker Creamy Green Chile Chicken Enchilada Soup

• 份量: 6 servings
• 總時間: 4 hours 15 minutes

食材

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

步驟

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.

營養

• 每份大小: 1
• 卡路里: 469
• 總脂肪: 9 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 5 g
• 反式脂肪: 0 g
• 膽固醇: 108 mg
• 鈉: 1214 g
• 總碳水化合物: 49 g
• 膳食纖維: 8 g
• 總糖: 20 g
• 蛋白質: 53 g