Green Enchilada Chicken Soup
This Green Enchilada Chicken Soup Recipe is the perfect solution for busy weeknights, bringing hearty flavors and creamy textures to your dining table. In just a few simple steps, you can whip up a delicious bowl of comfort that warms both body and soul. With tender chicken, creamy beans, and zesty green enchilada sauce, this dish is sure to impress family and friends alike. Customize each bowl with your favorite toppings—like crispy tortilla strips or creamy avocado—for an extra touch of deliciousness. Not only is this soup easy to prepare, but it also makes for great leftovers or meal prep options for the week ahead.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooker
- Cuisine: Southwestern
Ingredients
Scale
- 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
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado (diced)
- cilantro (fresh chopped)
Instructions
- In a slow cooker, combine cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir to mix thoroughly.
- Cover and cook on high heat for 2–3 hours or until heated through.
- Serve in bowls topped with tortilla strips, shredded cheese, sour cream, diced avocado, and fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg