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Hearty Green Chile Chicken Enchilada Soup

Easy Hearty Green Chile Chicken Enchilada Soup Delight

This Hearty Green Chile Chicken Enchilada Soup warms the body and soul, combining chicken, creamy cheese, and green chiles for a comforting dish.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups cooked chicken shredded rotisserie chicken can be used for a quick fix.
  • 1 can white beans black beans or chickpeas make a great substitution for variety.
  • 8 oz cream cheese using softened cream cheese ensures smooth blending; sour cream can also work well.
  • 1 cup corn fresh, canned, or frozen corn can be used depending on what you have available.
  • 1 can green chiles adjust the quantity based on your spice tolerance; fresh or canned works!
  • 10 oz green enchilada sauce red enchilada sauce can offer a delightful twist in flavor.
  • 1 teaspoon onion powder fresh minced onion and garlic can elevate the flavor intensity.
  • 1 teaspoon garlic powder fresh garlic adds a punch of flavor if you prefer that freshness.
  • 1 tablespoon chili powder feel free to adjust this for your preferred spice level; smoked chili powder adds depth.
  • 1 teaspoon salt always adjust to suit your taste preferences.
  • 4 cups chicken broth vegetable broth is a fantastic option if you're making a vegetarian version.

Equipment

  • Slow cooker
  • large pot

Method
 

Step-by-Step Instructions
  1. In a slow cooker, add 4 cups of shredded cooked chicken, 1 can of white beans, 8 oz of softened cream cheese, 1 cup of corn, 1 can of green chiles, and 10 oz of green enchilada sauce. Sprinkle in 1 teaspoon each of onion powder and garlic powder, along with 1 tablespoon of chili powder and 1 teaspoon of salt. Pour in 4 cups of chicken broth and stir everything well until fully combined.
  2. Cover your slow cooker and set it to high, cooking for 2-3 hours. You’ll know it's ready when the soup is hot and bubbly, filling your kitchen with a delightful aroma. If you prefer stovetop cooking, transfer the mixture to a large pot, bring it to a simmer over medium heat, and cook for about 10 minutes, stirring occasionally for even heat distribution.
  3. Once your Hearty Green Chile Chicken Enchilada Soup is steaming and fragrant, ladle it into vibrant bowls. For a lovely finish, top each bowl generously with crispy tortilla strips, a sprinkle of shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. The soup can also be frozen for up to 3 months without dairy components.

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