Green Enchilada Chicken Soup Recipe

If you’re craving a comforting bowl that bursts with vibrant flavors and creamy textures, the Green Enchilada Chicken Soup Recipe is your new go-to. This soup brings together tender chicken, creamy white beans, and a delightful green enchilada sauce that creates an irresistibly rich base. It’s cozy, satisfying, and perfect for sharing on chilly evenings or anytime you need a little warmth and zest in your life. Trust me, once you make this soup, it will quickly become a beloved staple in your recipe collection.

Ingredients You’ll Need

The beauty of the Green Enchilada Chicken Soup Recipe lies in its simplicity and accessibility. Each ingredient plays a critical role, from the hearty beans that add body to the luscious cream cheese that gives it a dreamy smoothness, to the zingy green enchilada sauce that packs all the flavor. These ingredients together create a harmonious balance of taste, texture, and color that’s as inviting as it is delicious.

• 2 cups cooked chicken: Tender, diced chicken provides the perfect protein base and heartiness.
• 2 15-ounce cans white beans: Rinsed and drained, these beans bring a creamy texture and subtle sweetness.
• 4 ounces cream cheese: Softened and cubed, it’s the secret to the soup’s rich and velvety finish.
• 1 cup corn: Whether canned or frozen, corn adds a burst of sweetness and beautiful pops of yellow.
• 1 4-ounce can green chiles: These give the soup a mild spicy kick and fresh green color.
• 1 14-ounce can green enchilada sauce: The heart of the recipe, this sauce delivers tang, spice, and depth.
• 1 teaspoon onion powder: Adds savory warmth without overpowering the other flavors.
• 1 teaspoon garlic powder: Essential for that rich, aromatic base flavor.
• 1 teaspoon chili powder: Gives a gentle smoky heat to elevate the soup’s profile.
• 1/2 teaspoon salt: Balances and enhances all the flavors.
• 4 cups chicken broth: The liquid foundation that ties everything together and keeps it comforting.
• 2 cups tortilla strips: Adds crunch and authenticity on top when serving.
• 1 cup shredded cheddar cheese: Melts beautifully for a cheesy, comforting touch.
• 1/2 cup sour cream: Adds creaminess and a slight tang that complements the spices.
• 1 large avocado: Diced avocado introduces freshness and buttery richness.
• Fresh cilantro: Chopped to garnish and brighten up every bite.

How to Make Green Enchilada Chicken Soup Recipe

Step 1: Combine All Ingredients in Your Slow Cooker

Start by adding the cooked chicken, drained white beans, softened cream cheese cubes, corn, green chiles, green enchilada sauce, and spices to your slow cooker. Pour in the chicken broth last, and give everything a gentle stir to combine. This is where all the flavors begin to meld beautifully together, setting the stage for that perfect soup base.

Step 2: Let the Soup Cook

Cover your slow cooker and set it to cook on high for 2 to 3 hours. During this time, the cream cheese will melt into the broth, creating a luscious texture while the spices infuse every bite with warm, savory goodness. Make sure the soup is thoroughly heated and the flavors are well blended before the next step.

Step 3: Serve and Enjoy!

Once the soup is piping hot and ready, ladle it into bowls and let the fun begin with toppings. This Green Enchilada Chicken Soup Recipe truly shines with its array of garnishes that add texture, flavor, and that extra wow factor that turns a simple bowl of soup into an experience.

How to Serve Green Enchilada Chicken Soup Recipe

Garnishes

To really elevate your soup, sprinkle on some crispy tortilla strips for a crunchy contrast. Follow that with a generous handful of shredded cheddar cheese to melt into the warm soup, a dollop of sour cream for creamy tanginess, diced ripe avocado for buttery freshness, and a sprinkle of fresh cilantro for a pop of herbal brightness. These garnishes bring the soup to life in every spoonful.

Side Dishes

This soup pairs beautifully with simple sides that complement its bold flavors. Consider serving it alongside warm cornbread, soft flour tortillas, or even a crisp, light salad to balance the rich, hearty nature of the dish. These options round out the meal without overshadowing the soup’s star quality.

Creative Ways to Present

For a festive gathering, serve the soup in small, individual bowls set inside mini cast iron skillets or rustic bread bowls. You can also present the garnishes buffet-style on a board so everyone can customize their bowls. Adding a squeeze of lime or a sprinkle of crushed red pepper flakes offers an extra zing for adventurous palates.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Green Enchilada Chicken Soup Recipe, transfer them to an airtight container and refrigerate for up to 4 days. The flavors often deepen and improve overnight, making the next-day soup even more delicious.

Freezing

This soup freezes well, making it a fantastic option for meal prep. Allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. When ready to enjoy, thaw it overnight in the fridge to preserve the great texture and flavor.

Reheating

Reheat soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to help the flavors meld again. If the soup thickens too much after refrigeration or freezing, add a splash of chicken broth or water to loosen it up while warming.

FAQs

Can I use red enchilada sauce instead of green?

Absolutely! While the Green Enchilada Chicken Soup Recipe is crafted around the fresh tanginess of green enchilada sauce, using red enchilada sauce will give the soup a deeper, smoky flavor that’s equally delicious.

Is it necessary to use a slow cooker for this recipe?

Using a slow cooker makes the process super easy and allows flavors to meld gently, but you can also prepare this soup on the stovetop. Just simmer everything over low heat for about 30–40 minutes, stirring occasionally.

Can I make this soup vegetarian?

Yes! Swap the chicken for hearty vegetables like mushrooms or zucchini and use vegetable broth instead of chicken broth. The creamy base and enchilada sauce will still make it incredibly satisfying.

How can I make this soup spicier?

To kick up the heat, add extra diced green chiles, some chopped jalapeños, or sprinkle in cayenne pepper. Adjust gradually to keep the spice balanced with the soup’s natural creaminess.

What can I substitute for cream cheese?

If you prefer a lighter option, Greek yogurt or sour cream can be stirred in at the end of cooking for creaminess. However, cream cheese provides that signature velvety texture that defines this recipe.

Final Thoughts

Making the Green Enchilada Chicken Soup Recipe is like wrapping yourself in a warm, flavorful hug. It’s easy to prepare but delivers layers of taste and texture that feel truly special. Whether you’re cooking for your family or hosting friends, this soup brings comfort and joy to the table every single time. Don’t wait to try it — your taste buds will thank you!

Green Enchilada Chicken Soup Recipe

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This hearty Green Enchilada Chicken Soup is a comforting slow cooker recipe featuring tender chicken, creamy white beans, zesty green enchilada sauce, and a blend of flavorful spices. Topped with crunchy tortilla strips, melted cheddar cheese, creamy sour cream, fresh diced avocado, and cilantro, it’s a perfect bowl of satisfying, southwestern-inspired warmth ideal for busy days.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 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 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
• Fresh cilantro, chopped (to taste)

Instructions

1. Combine Ingredients: In a slow cooker, add the diced cooked chicken, rinsed and drained white beans, softened cream cheese cubes, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well to combine all ingredients evenly.
2. Cook the Soup: Cover the slow cooker with the lid and set it to cook on high heat for 2 to 3 hours. Cook until the soup is thoroughly heated, the cream cheese has melted, and the flavors have blended beautifully.
3. Serve with Toppings: Once cooked, ladle the soup into bowls and garnish with your favorite toppings such as crunchy tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced fresh avocado, and a sprinkle of chopped cilantro. Serve immediately and enjoy the comforting, flavorful soup.

Notes

• You can substitute red enchilada sauce if green is unavailable; it will alter the flavor slightly but remain delicious.
• Use leftover cooked chicken or rotisserie chicken to save prep time.
• Adjust chili powder and spices to your heat preference for a milder or spicier soup.
• For a thicker soup, mash some white beans before cooking or reduce the broth quantity slightly.
• This recipe freezes well; store leftovers in airtight containers for up to 3 months.

Find it online: https://bitezly.com/green-enchilada-chicken-soup-recipe/