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Green Enchilada Chicken Soup Recipe

Green Enchilada Chicken Soup Recipe
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★★★★★

5.2 from 15 reviews

This Green Enchilada Chicken Soup is a hearty and flavorful dish combining tender chicken, creamy white beans, and a vibrant green enchilada sauce. Perfectly spiced with onion, garlic, and chili powders, it offers a comforting and easy slow cooker meal, topped with crunchy tortilla strips, melted cheddar cheese, 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 substitute with 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, for garnish)

Instructions

  1. 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 thoroughly to combine all ingredients evenly.
  2. Cook the Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is heated through and the cream cheese has melted and blended into the soup, creating a creamy texture.
  3. Serve and Garnish: Ladle the hot soup into bowls and add your favorite toppings, including tortilla strips for crunch, shredded cheddar cheese for richness, a dollop of sour cream for creaminess, diced avocado for freshness, and garnish with freshly chopped cilantro.

Notes

  • For a spicier kick, add diced jalapeños or extra chili powder.
  • You can substitute chicken with turkey or leave it out for a vegetarian version by using vegetable broth and additional beans.
  • Slow cooker times may vary; check soup consistency to avoid overcooking.
  • This soup can be refrigerated up to 3 days or frozen for up to 3 months.
  • Use fresh corn if available for a sweeter flavor.
  • Adjust salt to taste depending on your broth’s sodium content.

Nutrition

Keywords: green enchilada chicken soup, slow cooker chicken soup, Mexican chicken soup, creamy chicken soup, enchilada sauce soup

Find it online: https://liamjayne.com/green-enchilada-chicken-soup-recipe-2/