If you are craving a comforting bowl that bursts with bold and savory flavors, this Green Chile Chicken Enchilada Soup Recipe is exactly what you need. Imagine tender chicken mingling with creamy white beans, a gentle kick from green chiles, and the rich allure of enchilada sauce, all simmered together into a luscious soup that warms you from the inside out. Whether it’s a chilly evening or a casual dinner, this recipe turns simple ingredients into a heartwarming hug in a bowl that everyone will love.
Ingredients You’ll Need
The beauty of this Green Chile Chicken Enchilada Soup Recipe lies in its simplicity and the way each ingredient plays its essential part to build layers of flavor and texture. From the creamy finish of softened cream cheese to the pop of sweetness from the corn, every element is chosen to complement the others perfectly.
- 2 cups cooked chicken: Using pre-cooked chicken speeds up the process and ensures tender chunks in every bite.
- 2 15-ounce cans white beans: These add creaminess and protein while balancing the spices.
- 4 ounces cream cheese: Softened and cubed, it enriches the soup with a smooth, velvety texture.
- 1 cup corn: Adds a subtle sweetness and delightful pop that contrasts the green chiles.
- 1 4-ounce can green chiles: Brings a mild heat and vibrant flavor that is signature to this dish.
- 1 14-ounce can green enchilada sauce: The soul of the soup, offering a perfect blend of spices and depth.
- 1 teaspoon onion powder: Enhances the savory backdrop without overpowering the other ingredients.
- 1 teaspoon garlic powder: Infuses warmth and a slight pungency that rounds out the flavor profile.
- 1 teaspoon chili powder: Contributes smokiness and a gentle heat that lifts the entire soup.
- 1/2 teaspoon salt: Balances flavors so everything shines in harmony.
- 4 cups chicken broth: The liquid base unites all ingredients while adding richness.
- Toppings: Tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro for that finishing touch.
How to Make Green Chile Chicken Enchilada Soup Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by placing your diced cooked chicken, rinsed white beans, cubed cream cheese, corn, green chiles, and green enchilada sauce into the slow cooker. Next, sprinkle in the onion powder, garlic powder, chili powder, and salt to build that signature flavor. Finally, pour in the chicken broth. Give everything a good stir to make sure all the flavors start mingling beautifully before the slow cooking process begins.
Step 2: Cook the Soup Slowly
Cover the slow cooker and let it work its magic on high heat for 2 to 3 hours. This slow-cooking allows the cream cheese to melt into the broth, making the soup incredibly creamy while the spices blossom. The chicken stays juicy and tender, soaking up all those delicious layers of flavor. You’ll know it’s ready when the soup is piping hot and perfectly blended.
Step 3: Ladle and Top Your Soup
Once your Green Chile Chicken Enchilada Soup Recipe is hot and ready, ladle it into bowls and turn your attention to the toppings. This part is where you get to personalize your soup experience and add a burst of textures and colors that make every spoonful exciting.
How to Serve Green Chile Chicken Enchilada Soup Recipe
Garnishes
Your soup deserves the best finishing touches, so pile on crispy tortilla strips for crunch, a generous sprinkle of shredded cheddar for melty goodness, and a dollop of sour cream for that cool, creamy contrast. Add diced avocado for buttery richness and a handful of freshly chopped cilantro to brighten the flavors and add a fresh herbal note.
Side Dishes
Pair your soup with warm cornbread or skillet-fried tortilla chips to enhance the southwestern vibe. A vibrant mixed green salad with a citrus dressing can offer a refreshing balance to the hearty soup. If you’re looking for something simple, a crusty loaf of bread is always a winner to soak up every flavorful drop.
Creative Ways to Present
For a fun twist, serve the soup in mini cast iron skillets or bread bowls for an inviting presentation. Alternatively, layer it in clear glass bowls to show off the colorful layers of chicken, corn, and greens. Hosting a casual dinner? Offer a toppings bar so guests can customize their bowls and make the experience interactive and memorable.
Make Ahead and Storage
Storing Leftovers
This Green Chile Chicken Enchilada Soup Recipe stores beautifully in the refrigerator. Transfer leftovers into an airtight container and keep it chilled for up to 4 days. The flavors actually deepen, making your next servings even tastier!
Freezing
If you want to enjoy this soup on a day when you don’t have time to cook, freezing is your best friend. Completely cool the soup before placing it in freezer-safe bags or containers. It will keep well for up to 3 months and thaw out ready to be reheated without losing any of its delicious character.
Reheating
When you’re ready to enjoy leftovers, thaw the soup overnight in the fridge. Reheat gently on medium-low heat on the stovetop, stirring occasionally to prevent sticking and ensure an even temperature. Once warmed through, add fresh toppings and dive right in.
FAQs
Can I make this soup without a slow cooker?
Absolutely! You can use the stovetop method by combining all the ingredients in a large pot and heating on medium. Bring to a simmer and cook for about 10 minutes until hot and flavors meld, stirring occasionally.
Is the soup spicy?
The soup has a mild to medium heat level thanks to the green chiles and chili powder. If you prefer it less spicy, reduce the chili powder or use mild green chiles. For more heat, consider adding fresh jalapeños or a dash of hot sauce.
Can I use rotisserie chicken?
Yes, rotisserie chicken works wonderfully here and adds a nice convenience factor without sacrificing flavor. Just dice it into chunks and it’s ready to go.
What can I substitute for cream cheese?
If you want a dairy-free or lighter option, you can replace cream cheese with coconut milk or a dairy-free cheese alternative. Keep in mind the texture and flavor will change slightly, but it will still be creamy and delicious.
Are the toppings necessary?
While the soup tastes great on its own, the toppings add texture, freshness, and layers of flavor that take the experience to another level. Don’t skip the tortilla strips and sour cream if you want that classic enchilada soup vibe.
Final Thoughts
There is something truly special about a bowl of soup that warms your soul and excites your taste buds, and this Green Chile Chicken Enchilada Soup Recipe does just that. It’s a simple recipe that feels luxurious and satisfying, perfect for sharing with family or friends any time of the year. Give it a try—you might just find yourself reaching for this flavorful bowl again and again.
Print
Green Chile Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
A comforting and flavorful Green Chile Chicken Enchilada Soup made with tender chicken, white beans, sweet corn, and a creamy blend of cream cheese and green enchilada sauce, seasoned with aromatic spices. This easy slow cooker soup is perfect for a cozy meal and topped with tortilla strips, cheddar cheese, sour cream, avocado, and fresh cilantro for added texture and flavor.
Ingredients
Soup 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
- Cilantro, fresh chopped
Instructions
- Combine Ingredients: In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir until well combined.
- Cook Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is hot and the flavors meld together beautifully.
- Serve: Ladle the hot soup into bowls and garnish with your favorite toppings such as tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh chopped cilantro. Enjoy warm.
Notes
- Stovetop Instructions: To make on the stovetop, add the cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to a large pot. Stir well and heat on medium, bringing to a simmer. Let simmer for about 10 minutes, stirring occasionally. Serve with your favorite toppings.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Let the soup cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add toppings before serving.
