Description
A comforting and flavorful Green Enchilada Chicken Soup recipe that is easy to make and perfect for a cozy meal. This soup is loaded with tender chicken, white beans, corn, green chiles, and a creamy base with a hint of spice from green enchilada sauce.
Ingredients
Units
Scale
Main Soup 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
- fresh chopped cilantro
Instructions
- Main Soup Instructions: In a slow cooker, combine cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Cook on high for 2-3 hours.
- Serving: Ladle the soup into bowls and top with tortilla strips, cheddar cheese, sour cream, diced avocado, and cilantro.
- Stovetop Instructions: In a pot, combine cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Simmer for 10 minutes.
Notes
- Store leftover soup in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer bags for up to 3 months.
- Thaw frozen soup in the fridge overnight before reheating.
