Slow Cooker Creamy Green Chile Chicken Enchilada Soup

With soup season in full swing, add this Slow Cooker Creamy Green Chile Chicken Enchilada Soup to your list! International Collection Virgin Avocado Oil delivers all the indulgent, buttery smoothness of ripe, creamy avocados, while enhancing the flavor of a wide variety of dishes.

Time 255 min

Servings 4

Difficulty 3

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Ingredients

2 Boneless Skinless Chicken Breasts
2 Tablespoons International Collection Virgin Avocado Oil
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Cumin
1/2 teaspoon Onion Powder
1/2 teaspoon Chili Powder
1 teaspoon Salt
4 cups Low Sodium Chicken Broth
4 ounces Diced Green Chiles
15 ounce can Cannellini Beans, rinsed & drained
15 ounce can Green Salsa
1 cup Frozen Corn
4 ounces Cream Cheese, room temperature
1/2 cup Shredded Mexican Cheese Blend
1/4 cup Fresh Cilantro

Method

Add the chicken breast to the slow cooker then add International Collection Virgin Avocado Oil, the spices, chicken broth, diced green chiles, cannellini beans, green salsa, and frozen corn. Give it a gentle stir then cover and set to low for 6 hours, medium for 4 hours or high for 3 hours.
Next, remove the chicken breasts to a bowl and allow to cool for 5-10 minutes before shredding.
Add the cream cheese to the slow cooker and whisk to combine.
Turn off the slow cooker and add the shredded chicken back to the slow cooker, stir and taste for seasoning. Adjust is needed.
Ladle the soup into bowls then drizzle with a bit more International Collection Virgin Avocado Oil and top with fresh cilantro and shredded cheese.