Description
Warm up your dinner table with this delightful Green Enchilada Chicken Soup, a creamy and hearty dish that’s bursting with flavor. Perfect for busy weeknights or a cozy weekend meal, this recipe combines tender chicken, white beans, and zesty green enchilada sauce in a slow cooker. With just 10 minutes of prep time, you can set it and forget it while the flavors meld together beautifully. Top it with your favorite garnishes like avocado and cheese for an added touch of richness. This comforting soup is sure to be a crowd-pleaser that everyone will enjoy!
Ingredients
- 2 cups cooked chicken (diced)
- 2 cans (15 oz each) white beans (rinsed and drained)
- 4 oz cream cheese (softened)
- 1 cup corn (canned or frozen)
- 1 can (4 oz) green chiles
- 1 can (14 oz) green enchilada sauce
- 4 cups chicken broth
- Spices: onion powder, garlic powder, chili powder, salt
Instructions
- In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, spices, and chicken broth. Stir until well mixed.
- Cover the slow cooker and cook on high for 2-3 hours until heated through.
- Serve hot in bowls and garnish with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 368
- Sugar: 3g
- Sodium: 830mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For a vegetarian version, substitute chicken with additional beans or vegetables and use vegetable broth. Feel free to add extra veggies like bell peppers or zucchini for added nutrition. If desired, blend a portion of the soup for an ultra-creamy texture before serving.