Green Chile Chicken Enchilada Soup Recipe
This slow cooker Green Chile Chicken Enchilada Soup combines the hearty flavors of white chicken chili and chicken enchiladas into a creamy, flavorful, and easy-to-make soup. Featuring diced chicken, white beans, cream cheese, corn, green chiles, and enchilada sauce, it’s a comforting Tex-Mex dish perfect for cozy meals year-round.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 10 minutes to 3 hours 10 minutes
- Yield: 8 servings (about 2 cups per serving) 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
- Diet: Low Salt
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 as preferred)
- 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 chopped cilantro
Instructions
- Combine Ingredients: In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well to combine all ingredients evenly.
- Cook Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is thoroughly heated and creamy. The cream cheese will melt and blend creating a rich texture.
- Serve with Toppings: Ladle the hot soup into bowls and add your favorite toppings including tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro. Enjoy immediately for best flavor and texture.
Notes
- Stovetop Instructions: In a large pot, combine the cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir and heat on medium, bringing to a simmer. Let simmer for about 10 minutes, stirring occasionally. Serve topped with desired toppings.
- Storing Instructions: Refrigerate leftover soup in an airtight container for up to 4 days. Freeze cooled soup in freezer-safe bags or containers for up to 3 months.
- Reheating: Thaw frozen soup overnight in the refrigerator, then reheat over medium-low heat on the stovetop, stirring occasionally until hot. Add toppings and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 241 kcal
- Sugar: 2 g
- Sodium: 734 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 49 mg
Keywords: green chile chicken enchilada soup, slow cooker soup, chicken chili, enchilada soup, Tex-Mex soup, easy chicken soup, crockpot recipes
