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Gravel & Dine

Slow Cooker Green Chili Chicken Enchilada Soup

A southwestern inspired creamy chicken and corn soup with a base of green chili enchilada sauce.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 12 c or 6 - 2 c servings
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Line a slow cooker with a slow cooker bag.
  2. Combine onion, garlic, and oil in a small bowl and microwave for 3 minutes, stirring once.
  3. To slow cooker add, onion and garlic mixture, enchilada sauce, green chilis, salt, pepper, paprika, ancho chili powder, and cumin.
  4. Whisk together water and chicken base. Add to slow cooker. Add chicken to slow cooker.
  5. Cook on low for 6 hours.
  6. Remove chicken from slow cooker, allow to cool for a few minutes and shred or chop.
  7. While chicken cools, add corn to slow cooker.
  8. Whisk together Neufchatel cheese and Greek yogurt. Temper by whisking in some of the hot broth until smooth. Add to slow cooker.
  9. Add chicken back to slow cooker.
  10. Ladle into bowls and garnish with cheese, cilantro and a squeeze of fresh lime.