Description
This hearty Green Chile Chicken Enchilada Soup combines tender chicken, creamy white beans, and vibrant green chilies in a rich enchilada sauce base. Enhanced with corn and cream cheese, it’s a comforting, flavorful dish perfect for any day. Topped with crunchy tortilla strips, shredded cheddar, creamy sour cream, avocado, and fresh cilantro, this slow-cooked soup is easy to prepare and satisfying.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked chicken, diced into 1/2″ chunks
- 2 15–ounce cans white beans, rinsed and drained
- 4 ounces cream cheese, cubed and softened
- 1 cup corn, canned or frozen
- 1 4–ounce can green chiles
- 1 14–ounce can green enchilada sauce (or red)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
Toppings
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Cilantro, fresh chopped
Instructions
- Combine Ingredients in Slow Cooker: In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well to combine all the ingredients evenly.
- Cook Soup: Cover the slow cooker and cook the mixture on high heat for 2 to 3 hours, or until the soup is thoroughly heated and flavors have melded together.
- Serve and Add Toppings: Ladle the hot soup into bowls and sprinkle with your favorite toppings such as tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh chopped cilantro. Enjoy immediately.
Notes
- Stovetop Instructions: In a large pot, combine cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir to blend. Heat over medium heat, stirring occasionally, and bring to a simmer for about 10 minutes. Serve with toppings as desired.
- Storing Instructions: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- You can freeze cooled soup in freezer bags or airtight containers for up to 3 months.
- To reheat frozen soup, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, stirring occasionally.
