Description
This Green Enchilada Chicken Soup is a bold, creamy chicken chili made effortlessly in the slow cooker. With tender chicken, green chiles, white beans, and cream cheese, it delivers rich Southwestern flavor in every spoonful. Cozy, hearty, and perfect for weeknights, this soup is a must-have for your cold-weather dinner rotation.
Ingredients
2 cups cooked chicken, diced
2 cans white beans, rinsed and drained
4 oz cream cheese, cubed and softened
1 cup corn (canned or frozen)
1 can (4 oz) green chiles
1 can (14 oz) green enchilada sauce (or red, if preferred)
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
½ tsp salt
4 cups chicken broth
Optional Toppings:
Tortilla strips
Shredded cheddar cheese
Sour cream
Diced avocado
Chopped fresh cilantro
Instructions
Add chicken, beans, cream cheese, corn, green chiles, enchilada sauce, spices, and chicken broth to the Crockpot. Stir well.
Cover and cook on high for 2–3 hours or low for 4–6 hours.
Stir until the cream cheese is fully melted and the soup is creamy.
Serve hot with desired toppings.
Notes
Use rotisserie chicken for an easy shortcut.
Add jalapeño or cayenne for more spice.
Blend half the soup for a thicker, ultra-creamy texture.
Freezes well—perfect for batch cooking.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (high) or 4–6 hours (low)
- Category: Plats
- Method: Slow Cooker
- Cuisine: Southwestern / Tex-Mex