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Green Enchilada Chicken Soup Recipe

Green Enchilada Chicken Soup Recipe
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★★★★★

5.2 from 25 reviews

This Green Enchilada Chicken Soup is a flavorful and hearty dish perfect for a comforting meal. Made with tender chicken, creamy white beans, and a zesty green enchilada sauce, this slow cooker soup combines Mexican-inspired flavors with easy preparation. Topped with crunchy tortilla strips, melted cheddar cheese, creamy sour cream, avocado, and fresh cilantro, it’s a deliciously satisfying soup that warms you up from the inside out.

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)
  • 4 cups chicken broth

Spices

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

Toppings

  • 2 cups tortilla strips
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 large avocado (diced)
  • Fresh cilantro (chopped)

Instructions

  1. Prepare Ingredients: Dice the cooked chicken into 1/2 inch chunks and rinse and drain the white beans to remove excess sodium and liquids.
  2. Combine in Slow Cooker: Add the diced chicken, white beans, cream cheese cubes, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to the slow cooker. Stir until ingredients are well mixed and the cream cheese is evenly distributed.
  3. Cook: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is thoroughly heated and flavors have melded together.
  4. Serve and Garnish: Ladle soup into bowls and garnish with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and chopped fresh cilantro to taste. Serve immediately while hot.

Notes

  • You can substitute red enchilada sauce if you prefer a different flavor profile.
  • Use fresh or frozen corn according to availability; just thaw frozen corn before adding.
  • Adjust salt according to your dietary needs and the saltiness of the broth.
  • If you don’t have a slow cooker, this soup can be made on the stovetop by simmering for 30-40 minutes over medium heat.
  • For a spicier soup, add a pinch of cayenne pepper or diced jalapeños.
  • Tortilla strips can be replaced with crushed tortilla chips if preferred.

Nutrition

Keywords: green enchilada chicken soup, slow cooker soup, Mexican chicken soup, enchilada soup, comfort food, chicken soup with beans, creamy chicken soup

Find it online: https://recipeswithmia.com/green-enchilada-chicken-soup-recipe/