Description
This Green Chile Chicken Enchilada Soup features a delightful medley of flavors with tender chicken, creamy cheese, and zesty green chiles. Perfect for a quick dinner or cozy night in, it promises a satisfying meal with simple preparation.
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
Instructions
- In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir until mixed well.
- Cover the slow cooker and set it to high heat. Cook for 2-3 hours or until the soup is thoroughly heated.
- Serve the soup into bowls and top with your choice of tortilla chips or strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro. Enjoy!
Notes
Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
This soup can be made ahead of time and reheated for an easy meal.
For a spicier kick, consider using spicy green chilies or adding diced jalapeños.
Nutrition
- Serving Size: 1 cup
- Calories: 408
- Sugar: 2g
- Sodium: 963mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 81mg