Description
This Green Chile Chicken Enchilada Soup is packed with flavor and made simple for a quick dinner. With chicken, white beans, and zesty green enchilada sauce, it’s comfort food at its finest!
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
- Add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to the slow cooker.
- Stir well to combine all the ingredients.
- Cover and cook on high heat for 2-3 hours until the soup is hot.
- Ladle the soup into bowls and add toppings like tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro.
Notes
For a creamier soup, add more cream cheese or sour cream
Feel free to use rotisserie chicken for quicker preparation
Adjust spice levels by adding more chili powder if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg