If you’re craving something cozy, flavorful, and packed with all the best Southwestern vibes, this Green Enchilada Chicken Soup Recipe is an absolute triumph. Imagine tender chunks of chicken mingling with creamy white beans, tangy green enchilada sauce, and a handful of spices that bring just the right kick. It’s a slow cooker wonder that comes together with minimal fuss but delivers maximum comfort in every spoonful. Perfect for gatherings or a satisfying family meal, this soup blends rich, creamy, and zesty elements that will have you coming back for seconds (and thirds!).

Ingredients You’ll Need

A close-up image shows a wooden cutting board placed on a white marbled surface with cooked chicken pieces being chopped. The chicken is light beige with some golden brown edges, roughly torn into small to medium chunks and piled on the right side of the board. A woman's hand is holding a knife on the left side, cutting a more solid piece of chicken into smaller strips. The overall color palette of the ingredients is soft beige with some light pink and brown hues. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Green Enchilada Chicken Soup Recipe is in its simplicity. Each ingredient is essential, lending a unique flavor, creamy texture, or vibrant color that makes this dish truly shine.

2 cups cooked chicken: Diced into 1/2″ chunks, it adds hearty protein and satisfying chew.
2 15-ounce cans white beans: Rinsed and drained, these provide a creamy texture and gentle earthiness.
4 ounces cream cheese: Cubed and softened, it melts into the soup for luscious creaminess.
1 cup corn: Canned or frozen, it adds subtle sweetness and a pop of color.
1 4-ounce can green chiles: For a mild smoky heat and a touch of authenticity.
1 14-ounce can green enchilada sauce: The star flavor base with tangy, zesty richness (red works too if you prefer).
1 teaspoon onion powder: Enhances savory depth without overpowering.
1 teaspoon garlic powder: Adds warm, aromatic undertones.
1 teaspoon chili powder: Brings a hint of smoky spice to the mix.
1/2 teaspoon salt: Balances and enhances all the flavors.
4 cups chicken broth: The liquid base that ties everything together beautifully.
2 cups tortilla strips: For that crunch and authentic Southwestern flair when serving.
1 cup shredded cheddar cheese: Melts into rich pockets of cheesy goodness.
1/2 cup sour cream: Adds cool tang and creaminess as a finishing touch.
1 large avocado: Diced for creamy freshness and buttery texture.
Cilantro: Fresh chopped for a bright, herbaceous lift.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Green Enchilada Chicken Soup Recipe

Step 1: Combine All Ingredients in the Slow Cooker

Start by gathering your cooked chicken, white beans, softened cream cheese, corn, green chiles, and green enchilada sauce. Add all these along with your onion powder, garlic powder, chili powder, salt, and chicken broth into the slow cooker. Give everything a good stir so the cream cheese begins to incorporate smoothly, setting the stage for a creamy, rich soup base.

Step 2: Slow Cook Until Hot and Melded

Cover your slow cooker with the lid and cook on high for 2 to 3 hours. This allows all the flavors to mingle and meld beautifully while warming everything through perfectly. You’ll notice the cream cheese fully melts in, creating a silky texture, and the chicken stays tender and juicy.

Step 3: Ladle and Garnish to Perfection

Once your Green Enchilada Chicken Soup Recipe is piping hot and fragrant, ladle it into individual bowls. Now comes the fun part — topping it with crunchy tortilla strips, sharp shredded cheddar, a dollop of sour cream, creamy diced avocado, and a sprinkle of fresh cilantro for a burst of color and brightness to each bite.

How to Serve Green Enchilada Chicken Soup Recipe

A large white pot filled with a creamy, light brown stew that has small chunks of meat and scattered green herb pieces on top. A metal spoon is stirring the stew, and the pot handle is visible on the right side. The pot sits on a white marbled surface with a partial view of some red vegetables and green stems in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes make this soup truly special. The crunch of tortilla strips contrasts perfectly with the creamy soup, while cheddar cheese adds a luscious, melty indulgence. Sour cream provides a cool tang, avocado adds silky smoothness, and cilantro brings that fresh herbal punch. These finishing touches take every spoonful to the next level.

Side Dishes

This soup pairs wonderfully with simple sides like warm cornbread, fresh garden salad, or even some crispy roasted vegetables. The hearty soup is a perfect centerpiece, but a side or two brings a nice balance of textures and flavors to your meal.

Creative Ways to Present

For a festive presentation, serve the soup in colorful bowls accompanied by lime wedges and extra cilantro sprigs. You could also offer an array of toppings on the side so everyone can personalize their bowl — it’s a fun way to engage guests and showcase this Green Enchilada Chicken Soup Recipe at your next gathering.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen, making it a perfect make-ahead meal for busy weeknights.

Freezing

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Keep in mind that avocado and tortilla strips are best added fresh when serving, so omit those before freezing and add them after reheating.

Reheating

Reheat the soup gently on the stove over medium heat, stirring occasionally until warmed through. If it has thickened in the fridge or freezer, add a splash of chicken broth or water to loosen the texture without sacrificing flavor.

FAQs

Can I use store-bought rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken is a quick and flavorful shortcut that works wonderfully, saving you time while maintaining delicious results.

Is it possible to make this soup on the stovetop?

Yes, you can simmer all ingredients in a large pot over medium heat for about 30 minutes until everything is heated through and flavors combine nicely.

Can I substitute the cream cheese with something else?

You can replace cream cheese with sour cream or a dollop of Greek yogurt for a slightly different creaminess, but cream cheese gives that signature rich texture to this soup.

What if I want to make it spicier?

Add extra chopped jalapeños or a splash of hot sauce to amp up the heat according to your taste preferences—it’s easy to customize!

Are the tortilla strips necessary?

While not essential, tortilla strips add delightful crunch and are a traditional accompaniment that balances the soup’s texture beautifully.

Final Thoughts

This Green Enchilada Chicken Soup Recipe is a comforting hug in a bowl that’s sure to become a regular in your recipe rotation. It’s simple to make, packed with flavor, and endlessly satisfying. Once you try it, you’ll wonder how you ever lived without such a cozy, delicious soup in your life. So go ahead — whip up a batch and share the joy of this warming, creamy delight with your favorite people.

Green Enchilada Chicken Soup Recipe

Ingredients You’ll Need

How to Make Green Enchilada Chicken Soup Recipe