Ingredients
1.5 lbs boneless skinless chicken breasts or thighs
28 oz green enchilada sauce
4 cups low-sodium chicken broth
7 oz canned diced green chiles
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
8 oz cream cheese, softened and cubed
1/2 cup heavy cream
1 cup frozen corn (optional)
1 can (15 oz) black beans, rinsed and drained (optional)
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Place the raw chicken breasts, diced onion, minced garlic, cumin, and dried oregano into the bottom of the slow cooker.
Step 2: Pour the green enchilada sauce, chicken broth, and diced green chiles over the ingredients in the pot. Stir gently to combine.
Step 3: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and easy to shred.
Step 4: Remove the chicken from the slow cooker and place it on a plate. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the pot.
Step 5: Add the softened cubed cream cheese, heavy cream, corn, and black beans to the slow cooker. Stir well to incorporate the cheese as it melts.
Step 6: Cover and cook for an additional 30 minutes on HIGH until the soup is creamy and well-combined. Taste and season with salt and pepper as needed.
Step 7: Ladle the soup into bowls and serve with fresh cilantro, lime wedges, avocado, and tortilla strips.
Notes
For a lower-fat version, use Greek yogurt instead of cream cheese, but stir it in after the heat is turned off to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg