Description

This Enchilada Chicken Soup is a creamy, hearty, and flavorful slow cooker meal packed with chicken, beans, corn, and green chiles. Perfect for weeknight dinners or meal prep, this easy soup is topped with tortilla strips, cheese, avocado, and cilantro.

Ingredients

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 (Optional but Recommended)

2 cups tortilla strips

1 cup shredded cheddar cheese

½ cup sour cream

1 large avocado, diced

Fresh cilantro, chopped

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Instructions

Combine Ingredients:
In a slow cooker, add chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir until well mixed.
Cook Soup:
Cover and cook on high for 2–3 hours or until soup is hot and cream cheese has melted into a creamy broth.
Serve:
Ladle into bowls and top with tortilla strips, cheddar cheese, sour cream, avocado, and cilantro. Serve hot.

Notes

Swap green enchilada sauce for red for a different flavor profile
Add black beans or pinto beans for extra protein and fiber
Spice it up with cayenne pepper or diced jalapeños
Low-carb option: omit tortilla strips or serve with cauliflower rice
Add vegetables like bell peppers, zucchini, or spinach

Prep Time: 10 mins
Cook Time: 2–3 hrs
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: mexican inspired