Description

This Green Chile Chicken Enchilada Soup is a delightful mix of shredded chicken, creamy cheese, and vibrant spices, making it a perfect choice for a cozy evening with friends or family. Quick to prepare and deliciously satisfying, it’s ideal for anyone seeking comfort food that warms the soul.

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

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. Stir well to mix.
Cover and cook on high for 2 to 3 hours, until the soup is heated through.
Serve hot in bowls and top with your favorites like tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro.

Notes

This soup can be made ahead of time and reheated for a quick meal.
Feel free to customize toppings to your liking, such as jalapeños or lime juice.
For extra flavor, consider adding diced onion or bell peppers to the soup.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 3g
Sodium: 900mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg