Name: Green Chile Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: PT-489501H17M30S
Total time: PT-489501H17M30S
Cuisine: Mexican
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; 2 cups tortilla strips; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1 large avocado, diced; Fresh cilantro, chopped

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Introduction

Green Chile Chicken Enchilada Soup is a comforting and flavorful meal perfect for any day. This hearty soup combines tender chicken, creamy beans, and zesty green chiles for a satisfying dish that’s easy to make. Top it with fresh garnishes to add brightness and texture.

A white bowl filled with creamy light tan soup is topped on one side with crumbled yellow tortilla chips, next to shredded white and orange cheese in the center. A dollop of white sour cream with small green herb pieces sits slightly off-center, garnished with a fresh green cilantro leaf. Chopped green herbs are sprinkled around the soup surface, with a silver spoon placed on the right edge of the bowl. The bowl rests on a white marbled surface, with a folded striped cloth on the left and fresh green cilantro leaves on the top right. photo taken with an iphone --ar 4:5 --v 7

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 chopped cilantro

Instructions

Step 1: In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir to mix well.
Step 2: Cover and cook on high for 2–3 hours, or until the soup is hot and flavors melded.
Step 3: Ladle the soup into bowls and add your favorite toppings such as tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and cilantro. Serve immediately and enjoy!

Tips & Variations

For a spicier kick, add chopped jalapeños or a dash of cayenne pepper.
If you prefer a smoother soup, blend a portion before adding the toppings.
Substitute red enchilada sauce for a different flavor profile.
Use rotisserie chicken for a quick shortcut.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze completely cooled soup in freezer bags or airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium-low heat, stirring occasionally. Add fresh toppings just before serving.

How to Serve

A close-up view of a creamy soup served in a white bowl set against a white marbled background, showing three main layers: the base layer is a thick pale yellow cream soup filled with chunks of light beige shredded chicken, white and yellow corn kernels, and bits of green herbs; the middle layer consists of finely chopped green herbs scattered throughout, adding texture and color; the top layer includes crispy pale golden tortilla strips slightly scattered around with a fresh green leafy herb garnish in the center. A spoon holds a scoop of the soup in the foreground, highlighting the creamy texture mixed with chicken and corn pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop?

Yes, combine all ingredients except the cream cheese in a large pot over medium heat. Stir and bring to a simmer for about 10 minutes until heated through. Then stir in the cream cheese until melted and smooth, and serve with toppings.

Can I use frozen chicken for this recipe?

It’s best to use cooked and thawed chicken for this soup. If using frozen chicken, cook it fully before adding it to the soup to ensure proper texture and safety.