Green Enchilada Chicken Soup (Print)
Creamy chicken soup with green chiles, white beans, and zesty toppings for comforting weeknight dinners.
# Ingredients:
→ Soup Base
01 -
480 ml cooked chicken, diced into 1.25 cm pieces
02 -
2 cans (425 g each) white beans, rinsed and drained
03 -
115 g cream cheese, cubed and softened
04 -
240 ml corn, canned or frozen
05 -
1 can (115 g) green chiles, chopped
06 -
1 can (400 g) green enchilada sauce
07 -
5 ml onion powder
08 -
5 ml garlic powder
09 -
5 ml chili powder
10 -
2.5 ml salt
11 -
950 ml chicken broth
→ Toppings
12 -
480 ml tortilla strips
13 -
120 g cheddar cheese, shredded
14 -
120 ml sour cream
15 -
1 large avocado, diced
16 -
Fresh cilantro, chopped
# Steps:
01 -
Place cooked chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth into a slow cooker. Stir to combine.
02 -
Cover and cook on high for 2 to 3 hours, until thoroughly heated and flavors are blended.
03 -
Ladle hot soup into serving bowls and garnish with tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro as desired.
04 -
For stovetop preparation, add soup base ingredients to a large pot. Heat over medium, bring to a simmer, and cook for 10 minutes while stirring occasionally. Serve with toppings.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
02 -
For reheating, thaw overnight in the refrigerator if frozen, then gently reheat over medium-low heat on the stovetop while stirring.