Description
This Green Enchilada Chicken Soup is creamy, hearty, and bursting with Southwestern flavor. Made with tender chicken, white beans, green chiles, and a touch of cream cheese, it’s a cozy and satisfying meal perfect for busy weeknights or game days. Top it with your favorite fixings for extra flavor and crunch!
Ingredients
For the Soup:
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2 cups cooked chicken, diced into ½-inch chunks
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2 (15 oz) cans white beans, rinsed and drained
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4 oz cream cheese, cubed and softened
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1 cup corn (canned or frozen)
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1 (4 oz) can green chiles
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1 (14 oz) can green enchilada sauce (or red for variation)
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon chili powder
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½ teaspoon salt
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4 cups chicken broth
Optional Toppings:
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2 cups tortilla strips or crushed tortilla chips
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1 cup shredded cheddar cheese
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½ cup sour cream
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1 large avocado, diced
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Fresh cilantro, chopped
Instructions
Slow Cooker Method
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In a slow cooker, combine chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, seasonings, and chicken broth. Stir well.
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Cover and cook on high for 2–3 hours, or until heated through and cream cheese is fully melted.
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Ladle into bowls and add your favorite toppings: tortilla strips, shredded cheese, sour cream, diced avocado, and fresh cilantro. Serve warm and enjoy!
Stovetop Method
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In a large pot over medium heat, combine all soup ingredients. Stir well.
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Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until heated through and cream cheese is melted.
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Serve with your choice of toppings.
Notes
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Once cooled completely, freeze in a sealed container or freezer bag for up to 3 months.
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Reheating: If frozen, thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, stirring occasionally until hot.