Description

This Green Chile Chicken Enchilada Soup is a delightful blend of flavors that comes together easily in a slow cooker. Loaded with chicken, white beans, and green enchilada sauce, this dish is perfect for a quick dinner or a comforting meal 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. Mix well.
Cover the slow cooker and cook on high heat for 2-3 hours, or until the soup is heated through.
Serve hot, garnished with your favorite toppings such as tortilla chips or strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro.

Notes

For a thicker soup, reduce the amount of chicken broth used.
Feel free to customize toppings according to your preferences, such as adding jalapeños or lime juice.
This soup can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 335
Sugar: 2g
Sodium: 800mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 22g
Cholesterol: 70mg