Green Chile Chicken Enchilada Soup Recipe
This Green Chile Chicken Enchilada Soup is a flavorful and comforting slow cooker meal combining tender chicken, creamy white beans, and zesty green enchilada sauce. Perfectly spiced and topped with classic enchilada garnishes like cheddar cheese, avocado, and tortilla strips, it brings vibrant Mexican-inspired flavors to a hearty soup.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 10 minutes to 3 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
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 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
- Combine Ingredients: Place the cooked chicken, rinsed white beans, cubed cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth into a slow cooker. Stir well to combine all the ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours. Cook until the soup is thoroughly heated and all flavors are well blended.
- Serve with Toppings: Once cooked, ladle the soup into bowls. Add your favorite toppings such as tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and freshly chopped cilantro for added flavor and texture. Enjoy your hearty and delicious soup!
Notes
- You can substitute red enchilada sauce if green is unavailable for a slightly different flavor.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- If you prefer a thicker soup, cook uncovered for last 30 minutes to reduce the liquid.
- To make it spicier, add extra chopped green chiles or a dash of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
