Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are extra forgiving and stay super tender. Great if you’re worried about dry chicken.

What if I don’t have cannellini beans?

No problem. Great northern beans or pinto beans work well. Cannellini beans just add a naturally creamy texture.

Can I make it spicier or milder?

Yes! For mild, use mild green chiles and a mild enchilada sauce. For heat, use hot chiles or stir in hot sauce at the end.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or microwave—low and slow helps keep it creamy.

Can I freeze this soup?

You can , but creamy soups can change texture a bit after freezing because of the dairy. If you want the best result, freeze it before adding the cream cheese and Greek yogurt. Then add those after reheating.

6 Delicious Secrets for Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Description

Slow Cooker Creamy Green Chile Chicken Enchilada Soup is the cozy, creamy dinner that basically cooks itself. Just toss everything in, shred the chicken, stir in the creamy goodness, and top with cheese, cilantro, and avocado.

Ingredients

Scale

1 ½ lbs boneless, skinless chicken breasts (or thighs)
1 tsp garlic powder
1 tsp onion powder
2 tsp ground cumin
1 tsp chili powder
2 (4 oz) cans diced green chiles (mild or hot)
2 cups green enchilada sauce (about 16 oz)
4 cups low-sodium chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 ½ cups frozen corn (fire-roasted if you have it)
4 oz cream cheese, softened (low-fat or full-fat)
½ cup plain Greek yogurt (2% or whole milk works best)

Optional Toppings

Shredded Monterey Jack cheese
Chopped cilantro
Avocado slices

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Instructions

Add the chicken, spices, green chiles, enchilada sauce, broth, beans, and corn to the slow cooker. Stir.
Cover and cook: LOW for 6 hours, MEDIUM for 4 hours, or HIGH for 3 hours (until chicken is tender).
Remove the chicken and let it cool for a few minutes, then shred it with two forks. Add it back to the slow cooker.
Whisk in the softened cream cheese until smooth and creamy.
Turn off the slow cooker. Add the Greek yogurt and whisk right away until fully mixed in.
Serve warm with your favorite toppings.

Notes

Prevent curdling: Turn off the heat before adding Greek yogurt, and whisk immediately.

Make it thicker: Mash a small scoop of beans in the pot before stirring in the cream cheese.

Spice level: Use mild green chiles for family-friendly, hot for a little kick.

Leftovers: Store in the fridge 3–4 days. Reheat gently (don’t boil).

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooking
Cuisine: Southwest / Mexican-inspired

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 330 Kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 85 mg