There is nothing quite like the cozy comfort of a bowl brimming with bold flavors and creamy goodness, which is exactly what makes the Creamy Green Enchilada Chicken Soup Recipe a total game-changer for your mealtime lineup. This vibrant soup combines tender chicken, hearty beans, and the zing of green enchilada sauce all swirled into a luscious, slow-cooked broth that is pure magic. Whether you’re feeding a family or meal prepping for the week, this recipe brings a fiesta of flavors in every spoonful while being remarkably easy to make and endlessly satisfying.
Ingredients You’ll Need
Gathering your ingredients for this soup is a breeze, and each one plays a crucial role in building the rich, creamy texture and layered flavors that make this dish so irresistible. From the protein-packed chicken and beans to the smoky spices and fresh toppings, every element adds something special.
- Cooked chicken (2 cups): Use diced, cooked chicken to add hearty protein and tender bites throughout the soup.
- White beans (2 cans, 15 ounces each): Rinsed and drained, these bring delightful creaminess and fiber to bulk up the soup’s texture.
- Cream cheese (4 ounces): Softened and cubed, it melts into the broth adding luxurious creaminess.
- Corn (1 cup): Frozen or canned corn kernels add bursts of sweetness and vibrant color.
- Green chiles (1 can, 4 ounces): These introduce just the right amount of mild heat and a fresh green tang.
- Green enchilada sauce (1 can, 14 ounces): The star ingredient that infuses the soup with authentic Mexican flavor and a punch of spice.
- Onion powder (1 teaspoon): A quick way to layer in savory depth without extra chopping.
- Garlic powder (1 teaspoon): Brings aromatic warmth and pungency to the broth.
- Chili powder (1 teaspoon): Elevates the dish with smoky and slightly spicy undertones.
- Salt (1/2 teaspoon): Balances and enhances all the flavors perfectly.
- Chicken broth (4 cups): The base that ties everything together with comforting, savory goodness.
- Tortilla strips (2 cups): For a crunchy, salty topping that contrasts beautifully with the creamy soup.
- Shredded cheddar cheese (1 cup): Melts on top creating a rich, cheesy finish.
- Sour cream (1/2 cup): Adds tang and creaminess to each spoonful when dolloped on top.
- Large avocado, diced (1): Brings fresh, buttery texture and a cool balance to the warmth of the soup.
- Fresh chopped cilantro: Adds vibrant color and a herbal brightness that completes the dish.
How to Make Creamy Green Enchilada Chicken Soup Recipe
Step 1: Combine and Prepare Ingredients
Start by tossing all the main components into your slow cooker. This includes diced cooked chicken, drained white beans, softened cream cheese cubes, corn, green chiles, and the green enchilada sauce. Sprinkle in your onion powder, garlic powder, chili powder, and salt for flavor depth. Pour the chicken broth over everything and give it a good stir until ingredients are well distributed.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it on high for 2 to 3 hours. This slow and steady cooking melts the cream cheese into a rich, velvety broth and allows the flavors to mingle and deepen. The soup will be hot, creamy, and beautifully infused with the green enchilada sauce’s signature tang.
Step 3: Finish with Toppings
Once the soup is cooked and bubbling, ladle it into bowls and generously pile on the tortilla strips, shredded cheddar cheese, dollops of sour cream, diced avocado, and a sprinkle of freshly chopped cilantro. These toppings create an exciting texture contrast and enhance the flavor profile with fresh, creamy, and crunchy elements.
How to Serve Creamy Green Enchilada Chicken Soup Recipe
Garnishes
The garnishes are what make this soup truly shine. Tortilla strips deliver a satisfying crunch, cheddar cheese melts slightly on contact, and sour cream adds tangy creaminess. The diced avocado offers a buttery smoothness, while fresh cilantro brings a refreshing herbal note that lightens every bite. Don’t skip these—they elevate the entire experience!
Side Dishes
Pair your Creamy Green Enchilada Chicken Soup Recipe with warm cornbread, jalapeño cheese biscuits, or a crisp green salad. These sides complement the soup’s bold flavors and keep your meal balanced without overwhelming the palate. A squeeze of lime wedges on the side can also brighten things up delightfully.
Creative Ways to Present
For a festive gathering, serve the soup in hollowed-out mini pumpkins or bread bowls for a fun twist. Alternatively, turn it into a layered dip by slightly thickening the soup and pairing it with tortilla chips and fresh veggies for dipping. Whip up individual serving jars for easy grab-and-go meals that still feel homemade and special.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making for even better taste the next day. Just be sure to keep your fresh toppings separate to maintain their texture and freshness.
Freezing
This soup also freezes wonderfully. Allow it to cool completely before transferring to freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. Avoid freezing toppings like avocado and sour cream, as they don’t freeze well and lose their vibrant texture.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much in the fridge or freezer, add a splash of chicken broth or water to loosen the consistency. Add fresh toppings just before serving for the best experience.
FAQs
Can I use fresh chicken instead of cooked chicken in the soup?
Absolutely! Just dice raw chicken and add it to the slow cooker at the beginning. You may need to extend the cook time by an hour or so to ensure the chicken is cooked through and tender.
Is it possible to make this soup stove-top instead of using a slow cooker?
Yes, simply combine all ingredients in a large pot and simmer on low heat for about 45 minutes to an hour, stirring occasionally until the cream cheese is melted and flavors develop fully.
What can I substitute if I don’t have green enchilada sauce?
If green enchilada sauce is not available, you can use red enchilada sauce or even salsa verde. Both bring wonderful flavor, though the soup will have a slightly different color and taste profile.
Can this soup be made vegetarian?
Definitely! Replace chicken with extra beans or firm tofu and use vegetable broth instead of chicken broth to keep it vegetarian while still packed with flavor.
How spicy is this soup?
This Creamy Green Enchilada Chicken Soup Recipe has a mild to medium spice level, adjustable by choosing mild or hotter versions of green chiles and enchilada sauce. You can always add more chili powder or fresh jalapeños if you like extra heat.
Final Thoughts
This Creamy Green Enchilada Chicken Soup Recipe is the kind of dish that makes you want to cozy up with a bowl on repeat. It’s a celebration of comforting textures meeting vibrant, punchy flavors that will soon become a staple in your kitchen. If you’re ready to elevate your soup game and share a meal full of warmth, heart, and irresistible taste, this recipe is here to delight you any day of the week.
Print
Creamy Green Enchilada Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful slow cooker recipe that combines tender chicken, creamy white beans, and tangy green enchilada sauce. Finished with a rich blend of cream cheese and a variety of spices, this soup is perfect for a cozy meal topped with crunchy tortilla strips, shredded cheddar, creamy sour cream, avocado, and fresh cilantro.
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: In a slow cooker, add the cooked chicken, rinsed and drained white beans, softened cream cheese cubes, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir all ingredients thoroughly to combine the flavors well.
- Cook the Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is hot and heated through, allowing the cream cheese to fully melt and incorporate with the other ingredients creating a creamy texture.
- Prepare Toppings: While the soup cooks, prepare your toppings by shredding cheddar cheese, dicing the avocado, and chopping fresh cilantro.
- Serve: Spoon the hot soup into bowls and generously top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and sprinkle with fresh cilantro. Serve immediately and enjoy the creamy, zesty flavors.
Notes
- You can substitute red enchilada sauce for the green if preferred for a different flavor profile.
- Use cooked chicken leftovers or rotisserie chicken to speed up preparation.
- Frozen corn should be thawed before adding for even cooking.
- Adjust the salt to taste depending on the sodium level of your chicken broth and enchilada sauce.
- If you prefer a thicker soup, cook uncovered for the last 30 minutes or mash some beans with a spoon to thicken the texture.
