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.
