Ingredients:

  • 1 tbsp (14g) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 large (120g) poblano pepper, diced
  • 1 can (4 oz / 113g) diced mild green chiles
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 cups (480ml) low-sodium chicken bone broth
  • 15 oz (425g) green enchilada sauce (low-sugar version)
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 oz (113g) low-fat cream cheese, softened and cubed
  • ½ cup (120g) plain non-fat Greek yogurt
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add diced onion and poblano pepper.
  2. Sauté for 5–7 minutes until the onions are translucent and the poblano smells fragrant.
  3. Stir in minced garlic and cook for 60 seconds to avoid burning.
  4. Place the sautéed vegetables into the slow cooker.
  5. Add chicken thighs, chicken broth, green enchilada sauce, diced green chiles, cumin, oregano, salt, and pepper.
  6. Stir to combine. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the chicken thighs to a plate and shred using two forks.
  8. While the soup is still hot, whisk in the cubed cream cheese until completely melted and incorporated.
  9. Turn the slow cooker to 'Warm' or off. Stir in the Greek yogurt and lime juice.
  10. Fold the shredded chicken back into the pot.