Description
This Green Chile Chicken Enchilada Soup is a delightful blend of flavors, featuring tender chicken, creamy cheese, and zesty green chiles. It’s perfect for a quick dinner or a cozy night in, offering comfort in every bowl with simple preparation and wholesome ingredients.
Ingredients
Scale
- 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
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- cilantro, fresh chopped
Instructions
- In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Mix well.
- Cover the slow cooker and cook on high heat for 2-3 hours until the soup is hot.
- Serve the soup in bowls and top with your favorite additions such as tortilla strips, cheddar cheese, sour cream, diced avocado, and chopped cilantro.
Notes
For extra flavor, consider adding diced bell peppers or jalapeños.
This soup can be made in advance and stored in the fridge for a quick meal later.
Feel free to substitute red enchilada sauce for a different taste.
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 2g
- Sodium: 830mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg