Creamy slow cooker Enchilada Soup packed with chicken, green chiles, and bold Mexican flavors.

Scale

1 1/2 pounds boneless skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon ground cumin

1 tablespoon chili powder

Kosher salt and fresh ground black pepper to taste

8 ounce diced green chiles

15 ounce can green enchilada sauce

4 cups low sodium chicken broth

2 15 ounce cans cannellini beans drained and rinsed

1 cup frozen corn

4 ounces low fat cream cheese room temperature

1 cup plain Greek yogurt

Shredded Monterey Jack cheese cilantro and avocado slices for topping

1. Add chicken, spices, green chiles, enchilada sauce, broth, beans, and corn to slow cooker.

2. Cook on low 6 hours, medium 4 hours, or high 3 hours.

3. Remove chicken and shred.

4. Return chicken to slow cooker.

5. Whisk in cream cheese until smooth.

6. Turn off heat and whisk in Greek yogurt immediately.

7. Serve topped with cheese, cilantro, and avocado.

Whisk yogurt quickly to prevent curdling.

Freeze before adding yogurt for best results.