If you’re craving something that feels like a warm hug in a bowl, you absolutely need to try this Creamy Green Enchilada Chicken Soup Recipe. It’s the perfect blend of savory chicken, cheesy creaminess, and a gentle kick from green enchilada sauce that makes every spoonful a comforting explosion of flavor. This soup beautifully balances hearty ingredients like white beans and corn with fresh toppings like avocado and cilantro, giving you layers of taste and texture that will keep you coming back for more. Whether you’re planning a cozy night in or feeding a hungry crowd, this recipe delivers soul-satisfying goodness that feels both indulgent and wholesome.
Ingredients You’ll Need
Getting the ingredients ready for this soup is a breeze, but each one is absolutely essential to building the rich and creamy base, adding depth and color to the dish. The combination of tender chicken, creamy cheese, and bright green chiles is what truly makes this soup sing.
- Cooked chicken (2 cups): diced into 1/2-inch chunks to ensure every bite has juicy, tender meat.
- White beans (2 cans, 15 ounces each): rinsed and drained to add creamy texture and protein.
- Cream cheese (4 ounces): softened and cubed, it melts beautifully for creamy richness.
- Corn (1 cup): canned or frozen, lending sweetness and pops of color.
- Green chiles (1 can, 4 ounces): for mild heat and a fresh, zesty flavor.
- Green enchilada sauce (1 can, 14 ounces): providing vibrant color and signature tangy-spicy notes.
- Onion powder (1 teaspoon): enhances savory depth without overpowering.
- Garlic powder (1 teaspoon): adds aromatic warmth.
- Chili powder (1 teaspoon): brings mild smoky heat that balances the creaminess.
- Salt (1/2 teaspoon): to brighten and unify the flavors.
- Chicken broth (4 cups): the flavorful liquid base that ties everything together.
- Tortilla strips (2 cups): for topping, adding delightful crunch at serving.
- Shredded cheddar cheese (1 cup): melts perfectly on top for extra cheesiness.
- Sour cream (1/2 cup): cool and tangy to balance the spices.
- Large avocado (1): diced fresh for creamy, buttery texture.
- Fresh chopped cilantro: bright herbaceous notes that lift every bite.
How to Make Creamy Green Enchilada Chicken Soup Recipe
Step 1: Combine the Ingredients
Start by adding your diced cooked chicken, rinsed white beans, cream cheese cubes, corn, green chiles, and green enchilada sauce into your slow cooker. Sprinkle in the onion powder, garlic powder, chili powder, and salt, then pour in the chicken broth. Give everything a good stir to make sure those creamy cheese cubes start mingling with all the flavorful elements right away.
Step 2: Slow Cook the Soup
Cover your slow cooker and turn it on high, letting all the ingredients meld and heat through over the course of 2 to 3 hours. This slow, gentle cooking process not only blends the flavors but melts the cream cheese perfectly, creating that dreamy, silky texture that makes this Creamy Green Enchilada Chicken Soup Recipe so irresistible.
Step 3: Prepare Your Toppings
While the soup is cooking, take some time to prep your garnishes. Dice the avocado, chop fresh cilantro, shred the cheddar cheese if needed, and get your tortilla strips and sour cream ready to go. These toppings are what bring brightness, texture, and contrast, turning each bowl into a personal masterpiece.
Step 4: Serve it Up Hot
Once the soup is hot and bubbling, ladle it into bowls and load up with tortilla strips, shredded cheese, sour cream, diced avocado, and chopped cilantro. This is the moment where the creamy and spicy meet the fresh and crunchy, creating a bowl that’s bursting with flavor in every spoonful.
How to Serve Creamy Green Enchilada Chicken Soup Recipe
Garnishes
Garnishes really elevate this soup. The cool sour cream cuts through the slight heat from the enchiladas, while the creamy avocado adds a buttery delight. Fresh cilantro offers a bright, herbal lift, and crunchy tortilla strips provide a satisfying contrast to the smooth soup base. Don’t be shy with any of these—they bring the whole bowl to life!
Side Dishes
Pairing this soup with simple sides really rounds out a meal. Think warm cornbread or soft flour tortillas for dipping, which soak up all the delicious broth. A crisp green salad with a tangy vinaigrette balances the richness of the soup perfectly, making the meal feel complete but not heavy.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or hollowed-out bell peppers for an eye-catching presentation. You can also turn the leftovers into a layered dip with crushed tortilla chips, layering soup, cheese, avocado, and sour cream. No matter how you serve it, the Creamy Green Enchilada Chicken Soup Recipe shines with its vibrant colors and comforting flavors.
Make Ahead and Storage
Storing Leftovers
Leftovers of this soup keep wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve its creamy texture and ensure the fresh flavors stay bright. Before adding garnishes, give the soup a gentle stir after reheating to bring everything back together.
Freezing
If you want to freeze this soup, it’s best to do so without the toppings, especially avocado and sour cream, as they don’t freeze well. Pour the cooled soup into freezer-safe containers, leaving some room for expansion, and it will keep for up to 3 months. When defrosted, reheat gently on the stove.
Reheating
To reheat, warm the soup slowly over medium heat, stirring occasionally until it’s heated through. This helps maintain the creamy texture and prevents any separation. Add your toppings fresh each time to keep that perfect blend of hot soup and cool, crisp garnishes intact.
FAQs
Can I use leftover rotisserie chicken for this soup?
Absolutely! Rotisserie chicken works perfectly here, saving you prep time and adding a rich flavor base thanks to its seasoning and tenderness.
What if I don’t have green enchilada sauce?
You can substitute with red enchilada sauce, which will give a slightly different flavor and color but still delicious results. Or try a mix of salsa verde and a splash of sour cream for creaminess and tang.
Is this recipe spicy?
It has a mild kick thanks to the green chiles and chili powder, but nothing too fiery. You can easily adjust the spice level by adding more or fewer chiles or chili powder depending on your preference.
Can I make this soup on the stove instead of a slow cooker?
Yes! Combine all ingredients in a large pot over medium heat, stirring occasionally until the cream cheese melts and the soup is hot, about 20-30 minutes. Just keep an eye on it so nothing sticks or burns.
What’s the best way to store soup if I plan to add fresh avocado later?
Store the soup and avocado separately. Add fresh diced avocado only when serving to keep it bright and prevent browning for the freshest taste and appealing look.
Final Thoughts
This Creamy Green Enchilada Chicken Soup Recipe truly feels like a flavorful hug from the inside out — rich, comforting, and packed with mouthwatering layers of taste. Whether you’re feeding the family or craving a satisfying solo meal, don’t hesitate to dive in and enjoy all the creamy, spicy, fresh goodness it brings. Your spoon will thank you!
Print
Creamy Green Enchilada Chicken Soup Recipe
- 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
Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful dish perfect for chilly days. Combining tender chicken, white beans, and green enchilada sauce, this slow-cooked soup is creamy and packed with Mexican-inspired flavors. Topped with crispy tortilla strips, shredded cheddar cheese, sour cream, avocado, and fresh cilantro, it offers a delightful blend of textures and tastes in every spoonful.
Ingredients
Main 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 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 all ingredients thoroughly until well mixed.
- Cook Soup: Cover the slow cooker and cook the soup on high heat for 2 to 3 hours, or until the soup is thoroughly heated and flavors have melded together.
- Prepare Toppings: While the soup is cooking, prepare the toppings by shredding the cheddar cheese, dicing the avocado, and chopping fresh cilantro.
- Serve: Once the soup is hot and ready, ladle it into bowls and garnish each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and a sprinkle of fresh cilantro. Enjoy immediately for best flavor and texture.
Notes
- You can substitute green enchilada sauce with red enchilada sauce if preferred for a slightly different flavor.
- For a spicier soup, add some diced jalapeños or extra chili powder.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
- For a creamier soup, add additional cream cheese or sour cream before serving.
- Use low-sodium chicken broth to reduce sodium content if desired.
