Green Enchilada Chicken Soup Recipe
This Green Enchilada Chicken Soup is a hearty and comforting slow-cooker recipe combining tender chicken, creamy white beans, and zesty green enchilada sauce. Enhanced with spices and served with classic toppings like tortilla strips, cheddar cheese, avocado, and cilantro, this soup delivers a delicious southwestern twist that’s perfect for cozy meals any time of year.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 10 minutes to 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
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)
- 4 cups chicken broth
Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Toppings
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Fresh cilantro, 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 to combine all the ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours or until the soup is thoroughly heated and all flavors meld together.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and freshly chopped cilantro for a flavorful finish. Serve immediately and enjoy your comforting green enchilada chicken soup!
Notes
- If you prefer a thicker soup, reduce the amount of chicken broth slightly or add more cream cheese.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- This soup can be made ahead and reheated; flavors tend to deepen after resting overnight.
- Use gluten-free tortilla strips to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
Keywords: green enchilada chicken soup, slow cooker enchilada soup, creamy chicken soup, white beans soup, southwestern soup
Find it online: https://liamjayne.com/green-enchilada-chicken-soup-recipe/
