Green Chile Chicken Enchilada Soup Recipe
This Green Chile Chicken Enchilada Soup is a hearty and flavorful slow cooker recipe combining tender chicken, creamy white beans, zesty green chiles, and rich enchilada sauce. Perfectly spiced with onion, garlic, and chili powders, this comforting soup is served with classic toppings like tortilla strips, cheddar cheese, sour cream, avocado, and fresh cilantro for a delightful Southwestern twist.
- Prep Time: 10 minutes
- Cook Time: 2 - 3 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Southwestern
- Diet: Low Fat
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 diced cooked chicken, rinsed white beans, softened cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir everything together until well combined.
- 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 flavors are melded together.
- Serve with Toppings: Ladle the hot soup into bowls and garnish with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and freshly chopped cilantro. Enjoy your rich and flavorful Green Chile Chicken Enchilada Soup!
Notes
- You can substitute rotisserie chicken for cooked chicken to save time.
- For a spicier soup, use hot green chiles or add a dash of cayenne pepper.
- Use low-sodium chicken broth to control the salt content if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make this soup vegetarian, omit the chicken and use vegetable broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Green Chile Chicken Enchilada Soup, slow cooker soup, chicken enchilada soup, green chile soup, southwestern soup, easy slow cooker recipes
