Green Enchilada Chicken Soup (Print-Friendly Version)
Hearty soup with chicken, beans, corn, and enchilada sauce. Finished with creamy toppings and avocado.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups cooked chicken, diced into 1/2-inch pieces
02 -
2 cans (15 ounces each) white beans, rinsed and drained
03 -
4 ounces cream cheese, cubed and softened
04 -
1 cup corn, canned or frozen
05 -
1 can (4 ounces) diced green chiles
06 -
1 can (14 ounces) green enchilada sauce
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon salt
11 -
4 cups chicken broth
→ Toppings
12 -
2 cups tortilla strips
13 -
1 cup shredded cheddar cheese
14 -
1/2 cup sour cream
15 -
1 large avocado, diced
# How to Make It:
01 -
Place the cooked chicken, white beans, cream cheese, corn, diced green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth in the slow cooker. Mix to combine thoroughly.
02 -
Secure the lid and cook on high heat for 2 to 3 hours, until the soup is hot and flavors are blended.
03 -
Ladle the soup into bowls and garnish with tortilla strips, shredded cheddar cheese, sour cream, and diced avocado as desired.
# Extra Suggestions:
01 -
For a spicier profile, substitute red enchilada sauce or add diced jalapeños along with the green chiles.