Description
A comforting slow‑cooker soup combining tender chicken, green chiles, cannellini beans, corn and creamy yogurt & cream cheese.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp ground cumin
- 1 Tbsp chili or green chile powder
- salt & pepper, to taste
- 8 oz diced green chiles (1 can)
- 15 oz green enchilada sauce
- 4 cups low‑sodium chicken broth
- 2 15‑oz cans cannellini beans, drained & rinsed
- 1 cup frozen corn
- 4 oz low‑fat cream cheese, softened
- 1 cup plain Greek yogurt (2 % or whole)
- Optional toppings: shredded Monterey Jack cheese, cilantro, avocado slices
Instructions
- In a slow cooker, combine chicken through corn; stir and cook on low 6 hrs (or med 4 hrs/high 3 hrs).
- Remove chicken, let cool slightly, shred, and return to pot.
- Whisk in cream cheese until melted and smooth.
- Turn off heat and whisk in Greek yogurt immediately to avoid curdling.
- Serve topped with cheese, cilantro, and avocado.
Notes
- Use mild or hot green chiles depending on heat preference.
- For richer soup, use full‑fat cream cheese.
- Whisk yogurt in off heat to prevent curdling.
- Chicken thighs may be substituted for breasts.
- Store leftovers in fridge up to 5 days; reheat gently, adding broth if needed.