Description

This Green Chile Chicken Enchilada Soup is a flavorful masterpiece, combining tender chicken, creamy ingredients, and zesty spices for a heartwarming meal. Ideal for a quick dinner or comfort on a chilly evening.

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

Add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth into a slow cooker. Stir the ingredients together.
Cover the slow cooker and cook on high for 2-3 hours, or until the soup is thoroughly heated.
Serve the soup in bowls and top with tortilla chips or strips, shredded cheddar cheese, sour cream, diced avocado, and freshly chopped cilantro.

Notes

Feel free to use red enchilada sauce if you prefer a different flavor profile.
Adjust the spice level by adding more chili powder or cayenne pepper if desired.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 21g
Cholesterol: 60mg