Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Step 1

Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.

Step 2

When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.

Step 3

Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.