Description
Green Enchilada Chicken Soup is a creamy, zesty slow cooker favorite that combines tender chicken, white beans, corn, green chiles, and tangy green enchilada sauce. It’s rich, comforting, and full of Mexican-inspired flavors—perfect for busy weeknights or cozy family dinners. Top it with tortilla strips, avocado, cheese, and cilantro for the ultimate comfort-in-a-bowl experience.
Ingredients
2 cups cooked chicken, diced into chunks
2 cans white beans, rinsed and drained
4 oz cream cheese, cubed and softened
1 cup corn (canned or frozen)
1 can green chiles
1 can green enchilada sauce (or red, for variation)
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
½ tsp salt
4 cups chicken broth
Toppings (optional):
Tortilla strips
Shredded cheddar cheese
Sour cream
Avocado slices
Fresh cilantro
Instructions
Assemble: Add chicken, beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to your slow cooker. Stir to combine.
Cook: Cover and cook on high for 2–3 hours, stirring occasionally, until the cream cheese melts and the soup is creamy.
Serve: Ladle into bowls. Top with tortilla strips, shredded cheese, avocado, sour cream, and cilantro.
Stovetop Option: Combine all ingredients in a large pot, bring to a simmer, and cook for 10 minutes.
Notes
Use rotisserie chicken for an easy shortcut.
Add a diced jalapeño or hot enchilada sauce for extra heat.
Stir in a splash of heavy cream at the end for extra richness.
Remove toppings before freezing to maintain texture.
Double the recipe to freeze half for a future quick dinner.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours
- Category: Plats
- Method: Slow Cooker
- Cuisine: Mexican-Inspired / American Fusion