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Green Chile Chicken Enchilada Soup

Hearty Green Chile Chicken Enchilada Soup for Cozy Nights

This Green Chile Chicken Enchilada Soup is a creamy, zesty, and protein-packed dish perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cups Cooked Chicken Use rotisserie chicken for convenience and added flavor.
  • 2 cups White Beans Navy or cannellini beans work well.
  • 8 ounces Cream Cheese Make sure to soften before mixing.
  • 1 cup Corn Canned or frozen options are great.
  • 1 can Green Chiles Adjust heat level to taste.
  • 1 cup Green Enchilada Sauce Red enchilada sauce can substitute.
  • 1 teaspoon Onion Powder Adjust based on your taste preference.
  • 1 teaspoon Garlic Powder Feel free to use fresh garlic.
  • 1 teaspoon Chili Powder Tweak according to your spice tolerance.
  • 1 teaspoon Salt Start with a pinch and add to taste.
  • 4 cups Chicken Broth Choose homemade for richer flavor.
For the Toppings
  • 1 cup Tortilla Strips Adds crunch and visual appeal.
  • 1 cup Shredded Cheddar Cheese Any cheese of choice is suitable.
  • 1 cup Sour Cream Swap for Greek yogurt for a lighter option.
  • 1 number Avocado Diced, for topping.

Equipment

  • Slow Cooker
  • Large pot

Method
 

Step-by-Step Instructions
  1. In a slow cooker, combine the cooked chicken, white beans, softened cream cheese, corn, and green chiles. Pour in the green enchilada sauce and chicken broth, adding onion powder, garlic powder, chili powder, and salt to taste. Stir thoroughly until the cream cheese is well blended.
  2. Cover the slow cooker and set it to high, allowing your soup to cook for 2-3 hours until hot and bubbly. For stovetop, combine all ingredients in a large pot and bring to a gentle simmer for about 10 minutes.
  3. If the soup is too thick, stir in extra chicken broth or water to reach desired consistency. Taste and adjust seasoning if needed.
  4. Ladle the hot soup into bowls, topping each serving with tortilla strips, shredded cheese, and a dollop of sour cream. Sprinkle diced avocado on top.
  5. Store leftovers in an airtight container for up to four days, warming gently with broth added when reheating.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 750mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For enhanced richness, ensure cream cheese is softened. Control spice by opting for mild green chiles. The soup can be frozen for up to 3 months in airtight containers.

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