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

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)
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

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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.