Description
Creamy Slow Cooker Green Chile Chicken Enchilada Soup is a rich, Tex-Mex inspired dish featuring tender chicken, white beans, corn, and green chiles simmered in a creamy enchilada broth. It’s the perfect cozy, flavorful meal for easy weeknights or cold-weather comfort.
Ingredients
Scale
- 2 cups cooked chicken, diced into ½-inch chunks
- 2 (15-oz) cans white beans, rinsed and drained
- 4 oz cream cheese, cubed and softened
- 1 cup corn (canned or frozen)
- 1 (4-oz) can green chiles
- 1 (14-oz) can green enchilada sauce (or red)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt
- 4 cups chicken broth
- Toppings: 2 cups tortilla strips, 1 cup shredded cheddar cheese, ½ cup sour cream, 1 large avocado (diced), Fresh chopped cilantro
Instructions
- Add cooked chicken, beans, cream cheese, corn, chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and broth to a slow cooker. Stir to combine.
- Cover and cook on high for 2–3 hours or low for 4–5 hours, until hot and creamy.
- Stir halfway through cooking to help the cream cheese melt evenly.
- Taste and adjust seasoning before serving. Add lime juice or extra chili powder if desired.
- Ladle soup into bowls and top with tortilla strips, cheddar, sour cream, avocado, and cilantro. Serve warm and enjoy the creamy comfort!
Notes
- Use rotisserie chicken for convenience and flavor.
- Swap green enchilada sauce for red for a deeper flavor.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Reheat gently on the stovetop or microwave to avoid curdling the cream cheese.
- For extra spice, add diced jalapeños or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 390
- Sugar: 4 g
- Sodium: 830 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg