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

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
Fresh chopped cilantro

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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.