Green Enchilada Chicken Soup Recipe
This Green Enchilada Chicken Soup is a hearty and comforting slow cooker recipe combining tender chicken, creamy beans, and vibrant green enchilada sauce. Perfect for an easy weeknight meal, it’s loaded with delicious toppings like tortilla strips, cheddar cheese, sour cream, avocado, and fresh cilantro for a flavorful and satisfying bowl of soup.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- 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)
- 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 cilantro (chopped)
Instructions
- Combine Ingredients: In a slow cooker, add the cooked chicken, rinsed and drained white beans, cubed cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir all ingredients thoroughly to combine the flavors.
- Cook the Soup: Cover the slow cooker and set it to high heat. Cook the soup for 2 to 3 hours until it is thoroughly heated and the cream cheese has melted into a smooth, creamy texture, ensuring all flavors meld together.
- Serve with Toppings: Ladle the hot soup into bowls and garnish with your favorite toppings such as tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and chopped fresh cilantro. Serve immediately and enjoy the flavorful soup.
Notes
- You can substitute red enchilada sauce if you prefer a slightly different flavor.
- Cook time may vary depending on your slow cooker model; check soup temperature after 2 hours.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a spicier version, add chopped jalapeños or extra chili powder to the slow cooker.
- If using frozen corn, no need to thaw before adding to the slow cooker.
Keywords: green enchilada chicken soup, slow cooker soup, Mexican chicken soup, enchilada sauce soup, healthy chicken soup
Find it online: https://epicrecipebox.com/green-enchilada-chicken-soup-recipe/