Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful slow cooker recipe combining tender chicken, white beans, green chiles, and enchilada sauce for a rich, satisfying soup. Topped with crispy tortilla strips, shredded cheddar, sour cream, avocado, and fresh cilantro, it’s perfect for a cozy meal.
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 enchilada sauce as an alternative)
- 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, to taste
Instructions
- Combine Ingredients: In a slow cooker, add the cooked diced chicken, rinsed and drained white beans, cubed softened cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir thoroughly to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker with its lid and set it to cook on high for 2 to 3 hours or until the soup is thoroughly heated and flavors meld together. Stir once midway if possible for even cooking.
- Prepare Toppings: While the soup cooks, prepare the toppings by shredding cheddar cheese, dicing the avocado, and chopping fresh cilantro.
- Serve: Once the soup is hot and ready, ladle it into bowls and top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro. Serve immediately and enjoy the creamy, flavorful soup.
Notes
- For a spicier soup, substitute green enchilada sauce with red enchilada sauce or add extra chili powder.
- You can use leftover rotisserie chicken or freshly cooked chicken for convenience.
- To make the soup heartier, add extra beans or corn.
- If you prefer a smoother texture, you can partially blend the soup before serving.
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
