If you’re craving a cozy, flavorful bowl that hits all the right notes of comfort and zest, look no further than this Creamy Green Enchilada Chicken Soup Recipe. It’s a rich, luscious blend of tender chicken, creamy cheese, and vibrant green enchilada sauce that feels like a warm hug in a bowl. With simple ingredients coming together in a slow cooker, this soup transforms everyday pantry staples into an irresistible, crowd-pleasing meal perfect for chilly days or anytime you want a bit of spicy, creamy indulgence.
Ingredients You’ll Need
Gathering these straightforward ingredients is all it takes to build layers of flavor, texture, and color that make this soup truly memorable. Each one plays a special role, from the creamy tanginess of cream cheese to the smoky depth of green chilies and enchilada sauce.
- Cooked chicken (2 cups): diced into 1/2 inch chunks for tender, hearty bites that soak up all the flavor.
- White beans (2 15-ounce cans): rinsed and drained, adding creaminess and protein with a smooth texture.
- Cream cheese (4 ounces): cubed and softened, it melts perfectly for that luscious, creamy base.
- Corn (1 cup): canned or frozen, bringing a hint of sweet crunch and lovely pops of yellow.
- Green chiles (1 4-ounce can): giving a mild kick and vibrant color that livens up the soup.
- Green enchilada sauce (1 14-ounce can): or red if you prefer, adding smoky, tangy depth and signature enchilada flavor.
- Onion powder (1 teaspoon): for a subtle savory undertone that rounds out the taste.
- Garlic powder (1 teaspoon): lending aromatic warmth without overpowering the other ingredients.
- Chili powder (1 teaspoon): infusing an earthy, mild heat that perks up the broth.
- Salt (1/2 teaspoon): essential for balancing all flavors and enhancing each ingredient.
- Chicken broth (4 cups): the flavorful liquid foundation that brings everything together smoothly.
- Tortilla strips (2 cups): to add crunchy texture when you serve.
- Shredded cheddar cheese (1 cup): for melty goodness on top, adding a rich finish.
- Sour cream (1/2 cup): to dollop over and introduce tangy creaminess.
- Avocado (1 large): diced, offering cool, buttery contrast and vibrant green color.
- Fresh chopped cilantro: bright and herbaceous, perfect for a fresh garnish.
How to Make Creamy Green Enchilada Chicken Soup Recipe
Step 1: Combine Your Ingredients
Start by tossing together the diced cooked chicken, white beans, softened cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth in your slow cooker. Give it a good stir so everything is evenly mixed and the cream cheese starts to distribute throughout the liquid. This step sets the stage for the flavors to meld beautifully as it cooks.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it on high heat for 2 to 3 hours. During this time, the soup will bubble gently, allowing the cream cheese to melt into a dreamy, velvety base, while the spices and enchilada sauce infuse the broth with bold, enticing flavors. The chicken and beans soften perfectly, creating a hearty and satisfying texture.
Step 3: Serve with Your Favorite Toppings
Once the soup is piping hot and ready, ladle it into bowls and prepare to elevate it with your garnishes. The next step brings the dish to life with texture and pops of freshness that make every spoonful amazing.
How to Serve Creamy Green Enchilada Chicken Soup Recipe
Garnishes
Toppings are essential to take this soup from comforting to extraordinary. Crunchy tortilla strips add a delightful texture contrast while shredded cheddar cheese melts over the hot soup, creating gooey pockets of richness. A dollop of sour cream brings a tangy creaminess that rounds out the flavors. Finish with diced avocado for buttery smoothness and a sprinkle of fresh chopped cilantro for color and herbal brightness.
Side Dishes
This soup works beautifully alongside simple sides like warm, crusty bread or soft corn tortillas to scoop up every last drop. A light Mexican-inspired slaw or a crisp green salad with a zesty lime dressing would complement the soup’s richness splendidly, offering balance on your plate.
Creative Ways to Present
To impress your guests or family, serve the soup in individual hollowed-out bread bowls or pair it with a mini salsa bar where everyone can customize their toppings—from extra cheese to sliced jalapeños. Using colorful bowls or rustic ramekins can transform the presentation and make serving feel a little more special.
Make Ahead and Storage
Storing Leftovers
This Creamy Green Enchilada Chicken Soup Recipe stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers a tasty treat. Just give it a gentle stir before reheating to reincorporate any settled cream cheese or spices.
Freezing
You can freeze this soup in portioned airtight containers for up to 3 months. Keep in mind, the texture of the cream cheese and avocado can change slightly after freezing, so it’s best to add fresh avocado toppings after thawing. Thaw it in the fridge overnight for best results.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally to ensure the cream cheese reincorporates smoothly and the soup heats evenly. If it’s too thick, just add a splash of chicken broth or water to bring back the perfect soup consistency.
FAQs
Can I use rotisserie chicken instead of homemade cooked chicken?
Absolutely! Rotisserie chicken is a quick, flavorful option that works perfectly in this soup, saving you time without sacrificing taste or texture.
Is it possible to make this soup without a slow cooker?
Yes, you can simmer the ingredients in a large pot on the stove over medium-low heat for about 45 minutes to an hour, stirring occasionally until the flavors meld and the soup thickens.
Can I substitute the green enchilada sauce with red enchilada sauce?
Definitely! Using red enchilada sauce will give the soup a deeper, slightly smoky flavor and a different color profile, but it will still be delicious and creamy.
How spicy is this soup? Can I adjust the heat?
This soup has mild to moderate heat from the green chiles and chili powder, but you can easily adjust it by using mild or hot chiles or adding extra chili powder or fresh jalapeños for more kick.
Is this soup gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free chicken broth and tortilla strips. Always double-check ingredient labels to be safe!
Final Thoughts
You really can’t go wrong with this Creamy Green Enchilada Chicken Soup Recipe. It’s the kind of meal that welcomes you home with warmth and familiarity while delivering vibrant, satisfying flavor in every spoonful. Whether you’re feeding a family or meal prepping for the week, this soup brings together simplicity and soul food magic in one beautiful bowl. Give it a try—you’ll be so happy you did!
Print
Creamy Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful slow-cooked meal perfect for weeknight dinners. Loaded with tender chicken, white beans, cream cheese, and green enchilada sauce, this soup delivers a rich and spicy taste with a creamy texture. Topped with crunchy tortilla strips, melted cheddar, sour cream, avocado, and fresh cilantro, it offers layers of flavor and texture for a satisfying dish.
Ingredients
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
- Fresh chopped cilantro
Instructions
- Combine Ingredients: In a slow cooker, combine 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 mix all the ingredients evenly.
- Cook the Soup: Cover the slow cooker and set it to cook on high for 2 to 3 hours, until the soup is thoroughly heated and flavors are well blended.
- Serve and Garnish: Once cooked, ladle the soup into bowls and top with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh chopped cilantro. Serve hot and enjoy the creamy, spicy flavors.
Notes
- The soup can be cooked on low for 4-6 hours if preferred for deeper flavor.
- For a spicier soup, add extra green chiles or a dash of hot sauce.
- Use homemade chicken broth for a richer taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a vegetarian version, substitute the chicken with extra beans and add vegetable broth.
