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
Scale
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.
