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 (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