Green Chile Chicken Enchilada Soup Recipe
A hearty and flavorful Green Chile Chicken Enchilada Soup featuring tender chicken, creamy white beans, and a blend of green chiles and enchilada sauce. This comforting slow cooker recipe is easy to prepare and perfect for cozy meals, topped with crunchy tortilla strips, cheddar cheese, avocado, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
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
- Combine Ingredients: In a slow cooker, add 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 combine all the ingredients thoroughly.
- Cook the Soup: Cover and cook on high heat for 2 to 3 hours, or until the soup is hot and the flavors are well blended, making sure the cream cheese melts and incorporates smoothly.
- Serve and Add Toppings: Ladle the hot soup into bowls and top with your favorite toppings such as tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and chopped cilantro. Enjoy your comforting bowl of enchilada soup!
Notes
- Stovetop Instructions: To a large pot, combine cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir and heat over medium heat until simmering, about 10 minutes. Serve with your preferred toppings.
- Storing Instructions: Refrigerate leftover soup in an airtight container for up to 4 days.
- Freezing Instructions: Cool completely and store in freezer bags or airtight containers for up to 3 months.
- Reheating: Thaw in the refrigerator overnight and reheat on the stovetop over medium-low heat, stirring occasionally. Add toppings before serving.
