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Green Chile Chicken Enchilada Soup with shredded chicken, white beans, corn, and green chiles in a creamy green sauce.

Green Chile Chicken Enchilada Soup

Creamy slow-cooker soup with chicken, white beans, corn, and green chiles in enchilada sauce, topped with tortilla strips.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Soup
Cuisine: Mexican-Inspired
Calories: 240
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken chopped into 1/2-inch chunks
  • 2 cans white beans 15 ounces each, rinsed and drained
  • 4 ounces cream cheese softened and diced
  • 1 cup corn canned or frozen
  • 1 can green chiles 4 ounces
  • 1 can green enchilada sauce 14 ounces
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • Tortilla strips or chips
  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Fresh chopped cilantro

Method
 

  1. Place the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth into the slow cooker. Give it a thorough stir so the spices and cream cheese start to disperse into the liquid.
  2. Put the lid on the slow cooker and set it to high heat, cooking for 2 to 3 hours until the soup is thoroughly heated and the cream cheese has completely melted. Give it another stir before serving to achieve a smooth, uniform consistency.
  3. Spoon the Green Chile Chicken Enchilada Soup into individual bowls and garnish with tortilla strips, cheddar cheese, sour cream, avocado, and cilantro.
  4. As an alternate method, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth in a large pot. Stir well to blend everything before applying heat.
  5. Place the pot over medium heat, stirring often as the soup heats up. Bring it to a gentle simmer and cook for roughly 10 minutes, stirring now and then to fully melt the cream cheese and create a silky texture.
  6. After it's hot, sample and tweak the seasonings if desired. Dish out the Green Chile Chicken Enchilada Soup into bowls and add your preferred toppings.