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Green Enchilada Chicken Soup Recipe

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3.9 from 7 reviews

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.

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/