Creating a cozy bowl of Green Chile Chicken Enchilada Soup feels like gathering with friends around a warm fire; it’s all about comfort and connection. This recipe is perfect for those days when you want something hearty and satisfying without spending hours in the kitchen. Picture this: fluffy tortilla strips floating on a sea of creamy, zesty soup, topped with fresh avocado and cilantro. Sounds delightful, right? The beauty of this dish lies in how easily it comes together. Toss everything into your slow cooker, let it simmer, and just like that, you’ve got a meal that will impress the whole family. You don’t need to be a top chef to whip up this lovely dish. Plus, it’s versatile; adjust the spices, change up the toppings, or even swap ingredients! So grab your ingredients, and let’s make some magic happen with this Green Chile Chicken Enchilada Soup!
Why This Recipe Works
Creating a flavorful Green Chile Chicken Enchilada Soup relies on a harmonious blend of ingredients that not only complement each other but also build layers of taste. The combination of creamy textures from the cream cheese and beans pairs perfectly with the zesty kick of green chiles and enchilada sauce. Using a slow cooker allows these flavors to meld beautifully, resulting in a satisfying, hearty dish that feels both indulgent and comforting.
Why You’ll Love This Green Chile Chicken Enchilada Soup
This Green Chile Chicken Enchilada Soup is more than just another weeknight dinner – it’s a celebration of hearty ingredients and wholesome cooking. Perfect for busy families, it offers a warm bowl of nourishment that’s easy to whip up. Additionally, it’s versatile enough to cater to different tastes and preferences, making it a true crowd-pleaser. The addition of fresh toppings adds a delightful crunch and freshness that elevates every spoonful.
Ingredients
- 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 (or red)
- 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
- Fresh chopped cilantro
Cooking Directions
Combine Ingredients in Slow Cooker
In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, and green enchilada sauce. Sprinkle in the onion powder, garlic powder, chili powder, and salt. Pour in the chicken broth and stir until well combined.
Cook Until Hot
Cover and cook on high heat for 2-3 hours, or until the soup is hot and bubbly. Stir occasionally, if possible, to ensure even heat distribution.
Serve with Toppings
Ladle the hot soup into bowls. Top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro. Enjoy the rich combination of flavors and textures!
Serving Suggestions
Pair your Green Chile Chicken Enchilada Soup with crispy tortilla chips and a fresh side salad for a complete meal. Also, consider serving it alongside a light margarita or a refreshing iced tea for a delightful dining experience.
Tips for Success
- Ensure the cream cheese is softened for easy mixing; cube it into small pieces for quicker melting.
- Customize the spice level by adjusting the amount of chili powder or using mild or hot green chiles based on your preference.
- For a richer flavor, let the soup simmer longer in the slow cooker.
Variations
- Swap the shredded cheddar cheese for a Mexican cheese blend to add a different flavor profile.
- Substitute cooked turkey or tofu for the chicken to create a meatless option.
- Use homemade chicken broth for a fresher taste and to control sodium levels.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave before serving.
- This soup can also be frozen for up to 3 months. Just thicken it slightly beforehand; it will be perfect once reheated.
FAQs
Can I make this soup in advance?
Yes! You can prepare the soup a day in advance, allowing the flavors to develop further.
What can I use instead of chicken?
Feel free to replace chicken with turkey, vegetables, or beans for a vegetarian version.
How spicy is this Green Chile Chicken Enchilada Soup?
The soup has a mild to moderate spice level, but you can adjust it by using less chili powder or opting for milder green chiles.
Can I use fresh ingredients instead of canned?
Absolutely! Fresh beans and corn can be used, but ensure they are cooked beforehand.
What toppings work best with this soup?
Toppings like avocado, tortilla strips, cheese, and cilantro are great, but you can also add jalapeños or a squeeze of lime for added flavor.
Enjoy this Green Chile Chicken Enchilada Soup as a comforting meal that’s both simple and full of flavor. Perfect for busy weeknights or cozy weekends, it embodies warmth with every spoonful. With easy preparation and customizable toppings, this soup is sure to become a staple in your kitchen. So gather your ingredients, let your slow cooker work its magic, and indulge in a deliciously hearty bowl whenever the craving strikes!
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Green Chile Chicken Enchilada Soup
This Green Chile Chicken Enchilada Soup is a delightful blend of creamy textures and zesty flavors, perfect for a comforting meal any day of the week. Easy to prepare and customizable with toppings, it’s sure to be a family favorite.
- Total Time: 0 hours
- Yield: 6 servings 1x
Ingredients
- 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 (or red)
- 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
- Fresh chopped cilantro
Instructions
- Combine all ingredients in the slow cooker: chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, spices, and chicken broth.
- Cover and cook on high for 2-3 hours until hot.
- Serve in bowls topped with tortilla strips, cheese, sour cream, avocado, and cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the cream cheese is softened for easier mixing.
Customize the spice level to your preference.
Let the soup simmer longer for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 25
- Cholesterol: 70
