Green Chile Chicken Enchilada Soup Recipe
This Green Chile Chicken Enchilada Soup is a flavorful and comforting slow cooker soup packed with tender chicken, creamy beans, spicy green chiles, and corn. Enhanced with green enchilada sauce and aromatic spices, it’s easy to prepare and perfect for a hearty meal. Garnish with tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro for a delicious Tex-Mex inspired dish.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 10 minutes to 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
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)
- 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 cilantro, chopped
Instructions
- Combine Ingredients: In a slow cooker, add the diced cooked chicken, rinsed and drained white beans, cubed and softened cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is hot throughout and the flavors have melded together.
- Serve and Garnish: Ladle the hot soup into bowls and top with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro according to your preference. Enjoy your flavorful soup!
Notes
- Stovetop Instructions: In a large pot, combine cooked chicken, white beans, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir to mix well. Heat over medium heat, stirring occasionally until it comes to a simmer. Let it simmer for about 10 minutes before serving with desired toppings.
- Storing Instructions: Refrigerate leftover soup in an airtight container for up to 4 days. For longer storage, freeze the cooled soup in freezer bags or containers for up to 3 months.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Add toppings before serving.
Keywords: green chile chicken enchilada soup, slow cooker soup, easy chicken soup, Tex-Mex soup, creamy chicken soup, enchilada sauce soup, healthy chicken soup
