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This Green Enchilada Chicken Soup is a weeknight savior when the craving for something creamy and comforting hits. With tender bites of chicken and a touch of green chile spice, it is the kind of meal that comes together with pantry staples yet feels a little extra special. The first time I served this soup after a chilly soccer practice, it became an instant favorite for my family.
Ingredients
- Cooked chicken: diced into bite-sized pieces for heartiness and protein Opt for rotisserie or leftover roasted chicken for convenience
- White beans: for creaminess and fiber Use canned beans that are well rinsed and drained for best flavor
- Cream cheese: adds a velvety luxurious texture Allow it to soften for easier blending into the soup
- Corn: brings little pops of sweetness Frozen or canned both work choose sweet kernels if possible
- Green chiles: for gentle heat and Southwestern flavor Use quality canned green chiles for consistency
- Green enchilada sauce: supplies tang and depth Pick a mild or hot variety based on your spice preference
- Onion powder: for subtle savoriness Always check spices are fresh to avoid bitter flavor
- Garlic powder: infuses that essential aromatic note
- Chili powder: for warmth and color Choose a fresh fragrant blend for the most flavor
- Salt: for balancing and drawing out flavors
- Chicken broth: forms the delicious base Opt for low sodium varieties so you can control the seasoning
Toppings
- Tortilla strips or chips: for crunch
- Shredded cheddar cheese: for melty richness
- Sour cream: for a cooling creamy finish
- Avocado: diced for buttery flavor
- Chopped cilantro: fresh for a bright herbal note
Step-by-Step Instructions
- Prepare the Base:
- Combine cooked chicken white beans cream cheese corn green chiles green enchilada sauce onion powder garlic powder chili powder salt and chicken broth in your slow cooker Stir everything together well to evenly distribute the cream cheese
- Cook the Soup:
- Place the lid on the slow cooker Set to high and cook for two to three hours until the soup is hot and the cream cheese is fully melted and blended You want the flavors to meld and the soup to be steaming hot
- Serve and Top:
- Ladle the soup into bowls and load up with toppings Add crunchy tortilla strips a heap of cheddar cheese that melts into the hot soup sour cream for a tangy finish creamy avocado cubes and a scatter of fresh cilantro
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White beans are my favorite part of this soup because they make it so creamy even with less cheese. One winter we built a family tradition of topping our soup with way too many tortilla strips and laughing as we tried to stir it all together.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to four days. You can also freeze the cooled soup in freezer-safe containers or bags for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Be sure to reheat slowly to keep the cream cheese from separating and stir often for the smoothest texture.
Ingredient Substitutions
Try using pinto or black beans for a different flavor and color. If you prefer a dairy-free option swap the cream cheese for a plant-based version or simply omit it and add an extra scoop of beans. Rotisserie chicken is a real time saver but you can poach your own chicken if preferred. Both green and red enchilada sauces work so use whichever you have on hand or the flavor your family enjoys.
Serving Suggestions
This soup makes a satisfying meal on its own but it pairs perfectly with warm corn bread or cheese quesadillas. Sprinkle with extra hot sauce for those who love a kick. When feeding a crowd set out bowls of toppings so everyone can customize their own bowl just the way they like it.
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Cultural Context
Inspired by Southwestern kitchen classics this soup draws on comfort-food traditions with a creamy texture similar to white chili. The combination of green chiles and enchilada sauce carries echoes of New Mexico and Texas flavors blending American convenience with a kick of spice that feels at home in so many family kitchens.
Recipe FAQs
- → What kind of chicken works best for this soup?
Diced cooked chicken breast or thigh both work well. Rotisserie chicken adds extra flavor and convenience.
- → Can I substitute the green enchilada sauce?
Yes, red enchilada sauce can be used if you prefer a deeper flavor and color, though green adds a tangy brightness.
- → How do I make this soup on the stovetop?
Add all ingredients to a large pot, stir, and simmer over medium heat for about 10 minutes until heated through.
- → What toppings go well with this soup?
Top with tortilla strips, shredded cheddar, sour cream, diced avocado, and fresh cilantro for extra flavor and texture.
- → Does this soup freeze well?
Completely cooled soup can be frozen in airtight containers or freezer bags for up to three months. Thaw overnight before reheating.
- → How can I make the soup spicier?
Add extra green chiles, a pinch of cayenne, or use hot enchilada sauce to increase the heat to your liking.