Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful slow cooker recipe combining tender chicken, white beans, and a blend of creamy and spicy ingredients. Enhanced with green enchilada sauce and topped with crunchy tortilla strips, cheddar cheese, and fresh avocado, it offers a hearty and satisfying meal perfect for cozy dinners.
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)
- 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, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir everything together thoroughly to combine the flavors evenly.
- Cook Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, stirring halfway if possible, until the soup is hot and the cream cheese has softened completely, creating a creamy texture throughout.
- Prepare Toppings: While the soup finishes cooking, prepare the toppings by shredding cheddar cheese, dicing avocado, and chopping fresh cilantro.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and a sprinkle of fresh chopped cilantro for added texture and fresh flavor. Enjoy your hearty, creamy enchilada chicken soup!
Notes
- You can substitute green enchilada sauce with red enchilada sauce if preferred for a different flavor profile.
- For a lower sodium option, use low-sodium chicken broth and adjust salt accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make it spicier, add more chili powder or diced jalapeños.
- For a vegetarian version, omit chicken and use vegetable broth instead.
