Description

This Green Chile Chicken Enchilada Soup brings irresistible flavor and comfort to your table. With simple prep and delicious ingredients like chicken, white beans, and enchilada sauce, it’s perfect for a quick dinner or a cozy meal at home.

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

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Instructions

In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, and green enchilada sauce.
Add onion powder, garlic powder, chili powder, salt, and chicken broth, then stir well.
Cover and cook on high for 2-3 hours until the soup is thoroughly heated.
Serve in bowls and top with tortilla strips, shredded cheddar, sour cream, diced avocado, and fresh cilantro.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to customize the toppings based on your preference or what’s available in your kitchen.
For a thicker soup, reduce the amount of chicken broth used.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 7g
Protein: 24g
Cholesterol: 75mg