Description
This Green Enchilada Chicken Soup is a comforting and flavorful dish perfect for chilly days. Packed with tender chicken, creamy beans, and a hint of spice, it’s sure to be a family favorite.
Ingredients
Units
Scale
Main Soup:
- 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
Toppings:
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Fresh chopped cilantro
Instructions
- Main Soup: In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well.
- Cover and cook on high for 2-3 hours, until the soup is hot.
- Toppings: Serve the soup hot, topped with tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
