Description

Experience the delightful taste of Green Chile Chicken Enchilada Soup! This easy recipe combines savory chicken, creamy cheese, and zesty green enchilada sauce, making it a comforting dish perfect for dinner any night of the week.

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 the 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 and cook on high for 2-3 hours, until the soup is heated through.
Serve the soup in bowls and top with tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro.

Notes

For added spice, consider using spicy green chiles or a dash of hot sauce.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to customize your toppings based on personal preference.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 950mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 9g
Protein: 25g
Cholesterol: 70mg