Description
Sink your spoon into a bowl of Green Chile Chicken Enchilada Soup, where tender chicken meets hearty white beans and rich green enchilada sauce. Perfect for a quick dinner or a comforting meal, this recipe is filled with mouthwatering flavors that everyone will love.
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 and cover the slow cooker.
- Cook on high for 2-3 hours or until the soup is hot.
- Serve in bowls and top with tortilla strips, cheddar cheese, sour cream, diced avocado, and chopped cilantro.
Notes
Feel free to adjust the spice level by adding jalapeños or cayenne pepper.
This soup can be made ahead and reheated for an easy meal throughout the week.
For a vegetarian option, substitute chicken with more beans or quinoa.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg