Green Chile Chicken Enchilada Soup Recipe
A comforting and flavorful Green Chile Chicken Enchilada Soup loaded with tender chicken, creamy beans, and a zesty green enchilada sauce. This hearty slow cooker soup is perfect for a cozy meal and topped with tortilla strips, cheddar cheese, avocado, sour cream, and fresh cilantro for a delicious Tex-Mex flair.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Low Lactose
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 enchilada sauce)
- 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
- Add Ingredients to Slow Cooker: In a slow cooker, combine the cooked chicken, white beans, softened cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir thoroughly to mix all the ingredients well.
- Cook the Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is thoroughly hot and the flavors meld together. The cream cheese will incorporate creating a creamy texture.
- Serve with Toppings: Ladle the hot soup into bowls and garnish with your favorite toppings, including crispy tortilla strips, shredded cheddar cheese, dollops of sour cream, diced avocado, and chopped fresh cilantro. Enjoy your warming, flavorful soup!
Notes
- Use cooked chicken from a rotisserie or leftover chicken to save prep time.
- Feel free to substitute the green enchilada sauce with red enchilada sauce for a slightly different flavor.
- If you like a spicier soup, add a pinch of cayenne pepper or chopped jalapeños.
- For a thicker soup, mash some of the beans before adding to the slow cooker.
- This recipe is perfect for meal prep and can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Green chile chicken enchilada soup, slow cooker enchilada soup, Tex-Mex chicken soup, creamy chicken soup, easy slow cooker soup
