Slow Cooker Green Chili Chicken Enchilada Soup
Cook time
Total time
Author: Gravel & Dine
Recipe type: Soup
Cuisine: Mexican
Serves: 12 c or 6 - 2 c servings
- 1 t olive oil
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 2 c green enchilada sauce
- 8 oz diced green chilis
- Kosher salt
- Black pepper, fresh ground
- ½ t smoked paprika
- 1 T ancho chili powder
- 1 T cumin
- 1 ½ T Better than bullion roasted chicken base
- 1 qt boiling water (or skip the base and use 1 qt chicken stock)
- 1 lb boneless skinless chicken breast
- 1 c frozen corn, defrosted
- 4 oz Neufchatel cheese (lower fat cream cheese)
- 2 – 5.3 oz containers non-fat Greek yogurt
- Garnish:
- Shredded Monterey jack cheese
- Cilantro, chopped
- Lime wedges
- Line a slow cooker with a slow cooker bag.
- Combine onion, garlic, and oil in a small bowl and microwave for 3 minutes, stirring once.
- To slow cooker add, onion and garlic mixture, enchilada sauce, green chilis, salt, pepper, paprika, ancho chili powder, and cumin.
- Whisk together water and chicken base. Add to slow cooker. Add chicken to slow cooker.
- Cook on low for 6 hours.
- Remove chicken from slow cooker, allow to cool for a few minutes and shred or chop.
- While chicken cools, add corn to slow cooker.
- Whisk together Neufchatel cheese and Greek yogurt. Temper by whisking in some of the hot broth until smooth. Add to slow cooker.
- Add chicken back to slow cooker.
- Ladle into bowls and garnish with cheese, cilantro and a squeeze of fresh lime.
Recipe by Gravel & Dine at https://gravelanddine.com/slow-cooker-green-chili-chicken-enchilada-soup/
3.5.3251