Description

This Green Chile Chicken Enchilada Soup is packed with bold flavors and easy to prepare. It’s the ultimate comfort food that combines tender chicken, white beans, and a zesty enchilada sauce, making it perfect for a quick dinner or cozy meal at home.

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 cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well.
Cover the slow cooker and cook on high for 2 to 3 hours, or until the soup is heated through.
Serve hot in bowls, topping with tortilla strips, cheddar cheese, sour cream, diced avocado, and chopped cilantro.

Notes

Feel free to add your favorite toppings for extra flavor.
For a healthier version, use low-fat cream cheese and low-sodium chicken broth.
This soup can be refrigerated and reheated for an easy lunch.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3g
Sodium: 900mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 24g
Cholesterol: 70mg