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Green Chile Chicken Enchilada Soup | Easy Crockpot Comfort Food

Cozy Green Chile Chicken Enchilada Soup makes an easy Healthy Meal Ideas Crockpot dinner with creamy broth and tender chicken.
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This creamy Green Chile Chicken Enchilada Soup is hearty, flavorful, and easy to make in the slow cooker or on the stovetop. It uses cooked chicken, beans, corn, green chiles, and enchilada sauce for a cozy bowl that works for dinner, lunch, or meal prep.

Ingredients

Scale
  • 2 cups cooked chicken, cut into 1/2-inch pieces
  • 2 cans white beans, 15 ounces each, rinsed and drained
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup corn, canned or frozen
  • 1 can green chiles, 4 ounces
  • 1 can green enchilada sauce, 14 ounces
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 cups chicken broth

Toppings

 

  • Tortilla strips or tortilla chips
  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Fresh chopped cilantro

Instructions

Slow Cooker Instructions

  1. Add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to the slow cooker.
  2. Stir everything together so the seasonings and cream cheese begin to distribute through the broth.
  3. Cover the slow cooker and cook on high for 2 to 3 hours, or until the soup is hot and the cream cheese has fully melted in.
  4. Stir again before serving to make sure the soup is smooth and evenly combined.
  5. Ladle Green Chile Chicken Enchilada Soup into bowls and top with tortilla strips, cheddar cheese, sour cream, avocado, and cilantro.

Stovetop Instructions

 

  1. Add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to a large pot.
  2. Stir well to combine all of the ingredients before turning on the heat.
  3. Set the pot over medium heat and stir regularly as the soup warms.
  4. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally so the cream cheese melts fully and the soup becomes smooth.
  5. Once heated through, taste and adjust the seasoning if needed.
  6. Serve Green Chile Chicken Enchilada Soup in bowls with your favorite toppings.

Notes

Storing Instructions

 

  • Refrigerator: Store cooled leftover soup in an airtight container for up to 4 days.
  • Freezer: Freeze fully cooled soup in freezer-safe containers or freezer bags for up to 3 months.
  • Reheating: Thaw frozen soup in the refrigerator overnight, then reheat gently over medium-low heat on the stovetop, stirring occasionally until hot. Add toppings just before serving.

Nutrition

Find it online: https://irmacooks.com/green-chile-chicken-enchilada-soup/