Description
This Green Enchilada Chicken Soup recipe from The Carefree Kitchen is a simple, creamy, and hearty dish perfect for busy weeknights. Packed with tender chicken, white beans, green chiles, and enchilada sauce, it’s a healthy and flavorful soup the whole family will love.
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)
- 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
- Cilantro, fresh chopped
Instructions
1. In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir to combine.
2. Cover and cook on high heat for 2-3 hours, or until the soup is hot and the flavors are blended.
3. Ladle the soup into bowls.
4. Top each serving with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro.
5. Serve and enjoy!
Notes
To make this soup on the stovetop, add all ingredients (except toppings) to a large pot over medium heat. Stir while bringing to a simmer for about 10 minutes, then serve with desired toppings.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Nutrition
- Serving Size: 1 bowl
- Calories: 241kcal
- Sugar: 2g
- Sodium: 734mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 49mg