Description
This Creamy Green Enchilada Chicken Soup is a hearty and flavorful slow cooker meal featuring tender chicken, white beans, creamy cheese, and a zesty green enchilada sauce base. Perfect for a comforting lunch or dinner, it’s loaded with delicious toppings like crunchy tortilla strips, shredded cheddar, sour cream, fresh avocado, and cilantro to elevate every spoonful.
Ingredients
Scale
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, to taste
Instructions
- Prepare the Soup Ingredients: In a slow cooker, combine the diced cooked chicken, rinsed and drained white beans, softened cream cheese cubes, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir everything thoroughly to evenly distribute the seasoning and cream cheese throughout the soup base.
- Cook the Soup: Cover the slow cooker and set it to high heat. Allow the soup to cook for 2 to 3 hours until it is thoroughly heated and flavors have melded together, and the cream cheese has melted creating a creamy texture.
- Prepare Toppings: While the soup is cooking or just before serving, prepare the toppings by shredding the cheddar cheese, dicing the avocado, chopping fresh cilantro, and setting out tortilla strips and sour cream.
- Serve the Soup: Once the soup is hot and ready, ladle it into bowls. Top each serving generously with tortilla strips for crunch, shredded cheddar cheese for richness, a dollop of sour cream, diced avocado for creaminess, and fresh cilantro for brightness.
- Enjoy: Serve immediately while hot and enjoy your comforting and flavorful creamy green enchilada chicken soup.
Notes
- You can use red enchilada sauce instead of green if you prefer a different flavor profile.
- Frozen corn can be used if fresh is not available; just thaw before adding.
- If you want a thicker soup, reduce the chicken broth by 1 cup.
- To make this recipe quicker, cook the chicken ahead or use a rotisserie chicken.
- For added spice, add chopped jalapeños or a dash of cayenne pepper.
